Challah Rolls with Honey - pareve
3 1/2 to 4 cups bread flour
2 packages active dry yeast
1 1/2 tsps. salt
2 eggs 1 cup hot water (120 to 130)
2 Tbsps. honey
2 Tbsps. oil
1. In electric mixer, combine 31/2 cups flour, yeast, and salt,
blending well. Separate one egg; set white aside. Add yolk and
remaining egg, hot water, honey, and oil to flour mixture. Mix
vigorously, then knead with dough hook for about 6 minutes, adding
flour if sticky, until smooth and elastic. Or turn out onto floured
board and knead about 10 minutes.
2. Place in greased bowl, turning to grease top. Cover with plastic
wrap and damp towel. Let rise in warm place about 30 minutes.
3. Punch down; let rest 5 minutes. Divide evenly; shape into 16
balls. Arrange in greased 9-inch layer cake pan, working from
outside in, placing 10 around perimeter, then 5, and 1 in center.
Lightly beat reserved egg white and brush over rolls. Sprinkle with
sesame seeds. Cover and let rise until doubled, about 15 minutes.
Bake at 350 about 22 minutes, until golden brown. Serve warm.
Makes 16 rolls