These challah rolls looked way different in my head than they do on a
plate, but I'm going to attribute that to a bad batch of challah dough. I used
the same recipe I use every week, but this week, the dough didn't rise that
much. I know the yeast proofed so the only thing I can attribute this un-rising
to is the frigid temperature of my kitchen.
I made the dough early this morning, at around 8:30am, and then I left for
a meeting and came back at 10:30am. The dough should have doubled in size by
then. Had I been home, I would have noticed and turned the heat up and let the
dough rise on the radiator - a common practice in this house during the winter.
But I wasn't home, and by the time I came back, I was too late. I did turn the
oven on to 250 degrees and let the bowl sit on the open oven door for a half an
hour to get the chill out, but that only made a small difference.
So having blah blah blahed about all that, I want to say that these challah
rolls have the potential to be adorable, given good dough. And given that mine
wasn't that great today, my challah rolls are only so-so. But I will definitely
be attempting them again closer to Chanukah. See, it's always good to give
things a trial run first.
To make four of these challah rolls, take an amount of dough that you would
normally use to make one regular sized challah. Then divide that dough into four
pieces. Remove a small piece of dough from each section, maybe the size of a
Then form each large piece of dough into a rectangle, and using one hand to keep
the top of the dough from losing its rectangular shape, gently shape the bottom
third of the dough into the pointy part of a triangle.
Use your small pieces of dough to form small handles for the dreidels and the
letters nun, gimel, hey and shin.
You don't need to press these smaller pieces into the dough, just lay the letters on top
and the dreidel handle underneath the top of the dreidel with a small section
sticking out and it will all bake together.
Brush an egg wash onto the dough and bake at 350 degrees for 15 minutes or
until the challah rolls are golden brown.
In an ideal world, with a good dough, the rolls will look pretty much the
same when they come out of the oven as when they went in. In my world today, it
didn't exactly happen that way. But hey, there's always next time.
If you make some dreidel rolls, I'd love to see them. Happy baking :)
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