How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Shabat Bread Rolls And Mini Chalas?

You need 10 ingredients. The key ingredients include: 2 1/2 cups Whole wheat flour, 2 cups All-purpose flour, 2 1/4 teaspoons instant dry yeast, 1 1/2 cups lukewarm filtered water, and more.

Is Shabat Bread Rolls And Mini Chalas suitable as general?

Yes, Shabat Bread Rolls And Mini Chalas falls under the General category and is a great choice for this type of meal.

How do I store leftover Shabat Bread Rolls And Mini Chalas?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shabat Bread Rolls And Mini Chalas Recipe

Name: Shabat Bread Rolls And Mini Chalas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups Whole wheat flour; 2 cups All-purpose flour; 2 1/4 teaspoons instant dry yeast; 1 1/2 cups lukewarm filtered water; 2 tablespoons sugar or honey; 2 teaspoons salt; 2 tablespoons Olive oil; some extra flour for dusting; 1 egg; Sesame seeds or/and poppy seeds to sprinkle over rolls

Shabat Bread Rolls And Mini Chalas

Eats Now Editorial Team · 604 kcal · General

1
Put the flour into a big bowl, add the yeast, and stir with a big whisk or a wooden spoon until the flour and the yeast are well combined.
2
In a big measuring cup stir together the warm water, sugar or honey, salt and olive oil. Pour half of the liquid onto the flour bowl. Using one hand, work the water into the flour. Add the water little by little into the flour and keep working with one hand until the the flour and water turn into a slightly sticky dough. If the the feels too sticky, add a little more flour. If the dough is not moist and soft, add a little more warm water.
3
Kneading! Turn the dough out of the bowl onto a clean, well-floured surface. Make sure it is at a height where you are comfortable working. If the dough is very moist or sticky, sprinkle additional flour over the top.
4
Gather the dough into a pile and begin pressing it together. Press the heels of your palms firmly into the dough, pushing forward slightly. Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the as long as your hands can go (about 10 minutes).
5
shape the dough into a nice round ball, put it back in the the big bowl, and cover with a plastic wrap or a clean moist kitchen towel. Set the bowl in a warm place (not too warm - not on top of a radiator or in the sun, in cold drafty days, I use a folded table cloth to cover the bowl and keep the dough warm - something my mom used to do) and let it rise for 11/2 hours.
6
When the dough has doubled in size, you need to knock the air out of it by pressing it down with your palm and knead it for a minute. Use a knife to cut the dough into 10 pieces (or to seven small rolls and two little chalas) and shape each piece into a roll or braid, or any shape you like. Place the rolls on a baking sheet lined with parchment paper - and leave to rise for a second time until the rolls double in size again, about 30 - 45 minutes. Second rising time will give the rolls a great soft texture.
7
Preheat the oven to 400u00b0F. Beat the egg and gently brush it on the rolls, sprinkle some sesame or poppy seeds on top and very gently put the rolls into the preheated oven. Bake for 25 - 30 minutes or until the crust is golden brown. You can tell if the rolls are baked well by tapping on the bottom of a roll, if it sounds hollow, it's baked. If not, put it back in the oven for a little longer. Let it cool on a wire rack.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Shabat Bread Rolls And Mini Chalas

Tips for the best results

Variations & substitutions

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