Challot (Challah Knots)
MAKES 12 ROLLS
INGREDIENTS
4 tsp. active dry yeast
¼ cup sugar
¼ cup canola oil
4 egg yolks
3¼ cups flour
1¼ tsp. kosher salt
1 egg, lightly beaten
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.
INSTRUCTIONS
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.
