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Mini Challah Rolls
Ingredients
- 2 packets dry active yeast
- 2 cups warm water
- 2/3 cup honey
- 3 eggs
- 1/3 cup oil
- 1 tsp salt
- 7-8 cups flour
- Chocolate chips, Cinnamon & sugar, everything but the bagel spice, OPTIONAL
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Directions
- Preheat the oven to 350.
- In a large bowl, add the yeast and honey to the warm water and let sit for ten minutes. (The mixture will bubble).
- Crack the eggs in a smaller bowl and beat with a fork, before adding to the yeast mixture. Add the oil, sugar, and salt and stir.
- Add one cup at a time mixing with a spoon until the third cup. Add one cup and start mixing it with your hands. Pour in a few more cups and continue mixing. Once the dough becomes solid, put it on a floured countertop. Knead for ten minutes ( if the dough is lumpy and smooth, piece by piece message it and then add it into one large ball as you go. This process will take longer but will be worth the effort ). Knead one more time before placing the dough into a bowl that is very thinly coated in oil. Turn the dough around until all the sides are covered with oil. Place a towel over the bowl and let it rise for one hour.
- Once the dough has risen, punch out all the air and then let it rise for two more hours.
- ( If you do not want to do this step please skip ahead ). Take your chocolate chips, cinnamon & sugar and everything but the bagel spice. Select a small piece of dough and roll it into a little ball. Place your choice of filling inside the middle and tuck it in until it is incorporated.
- Roll your dough into a thick roll and twirl it tightly. Place onto a baking tray with parchment paper and continue until you have used up all your dough. Make sure to space your rolls out by at least 3 inches because they will grow much bigger.
- Bake for thirty minutes and let cool.
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