Challot (Challah Knots)

By garciamoss

These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.

Ingredients

• 4 tsp. active dry yeast
• 1/4 cup sugar
• 1/4 cup canola oil
• 4 egg yolks
• 3 1/4 cups flour
• 1 1/4 tsp. kosher salt
• 1 egg, lightly beaten

Details

Adapted from saveur.com

Preparation

Step 1

1. In a bowl, stir together yeast and 1 cup water heated to 115°; let sit until foamy, about 10 minutes. Whisk in sugar, oil, and egg yolks; add flour and salt. Stir to form dough, and then knead on a work surface until smooth, about 8 minutes. Cover, and let sit until doubled in size, about 1 hour. Punch down dough, cover, and let sit for 45 minutes more.

2. Heat oven to 350°. Form dough into twelve 10″-long ropes; tie each rope into a knot, tucking ends underneath. Transfer to a 9″ × 13″ baking pan; cover, and let sit for 30 minutes. Brush with egg; bake until browned, about 20 minutes.