Challah Rolls

Book giveaway winner– Hannah E! (I will text you about getting you your copy of the book!)

What are your Thanksgiving staples?

Around here it is a given that we have stuffing made by my brother-in-law, these rolls and chanterelle mushroom gravy made by Nathan, and then turkey, mashed potatoes, green bean casserole, cranberry sauce, and pies made by whomever. But those are the requirements for our Thanksgiving dinner.

Last year was the first year we had Thanksgiving at my house. It was such a wonderful time and it was our first dinner around our new dinning room table Nathan made for me. This year we are lucky to have three meals with those we love. One with my mama tribe, one with our friends, and one with our family.

Challah rolls

Happily all of the complicated dishes have become dishes Nathan is an expert at making. And he is particularly good at these challah rolls. It is just a plain challah bread recipe that he simply makes in to rolls. He has been making them for years now and is a bonafide challah making expert.

I can’t remember the last time he actually this recipe into a challah loaf though. Always always always they wind up at rolls and are trotted out at the holidays.

Leftover rolls make the BEST leftover turkey sandwiches by the way. Just sayin.

Challah rolls

One year ago today: Oatmeal butterscotch cookies

Challah Rolls (makes 64 small rolls)
From Nathan 

2 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1/2 cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour (2 lbs 4 oz)

In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a plastic wrap and let rise for 1 1/2 hours or until dough has doubled in bulk.

Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into 32 smaller rolls (for a totaly of 64 rolls). Roll into balls and place about 1/4 apart on a parchment lined baking sheet. Cover with plastic wrap and let rise about one hour.
Meanwhile preheat oven to 375 degrees F. Beat the remaining egg and brush a generous amount over the rolls. Bake at 375 degrees F for about 20 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour eating.

Challah rolls

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