Challah Rolls With Golden Raisins
- 1-1/2 tsp. active dry yeast ((6 g))
- 1/2 cup warm water, about 100°F ((120 ml))
- 1/4 cup cane sugar ((25 g))
- 2 cups all-purpose flour ((250 g))
- 1/4 cup + 2 Tbsp. golden raisins ((60 g))
- 1/2 tsp. Himalayan pink salt ((4 g))
- 2 Tbsp. vegetable oil ((25 g))
- 1 tsp. melted plant-based butter, for brushing ((6 g))
“Egg” Wash
- 1 Tbsp. oat milk ((15 ml))
- 1/2 tsp. light agave ((2.5 ml))
- In small bowl, whisk yeast with 1/4 cup (60 ml) water and 1/4 teaspoon (2 g) sugar. Set aside for 10 minutes until yeast is bloomed and bubbly.
- Using stand mixer, whisk flour, remaining sugar, raisins and salt until well incorporated. Pour in yeast mixture, remaining water and oil.
- On speed setting 2, knead dough 7 minutes until smooth, elastic and no longer sticky.
- Transfer dough to lightly greased bowl and cover for 1 hour and 30 minutes or until doubled in size. Prepare a baking sheet with parchment paper and set aside.
- Punch dough down and transfer to lightly floured surface. Divide dough into six (80 g) round balls and rest for 10 minutes covered with a slightly damp, clean dishcloth. Punch down dough balls to release air and roll into 11-inch ropes.
- To braid rolls, make “U” shape and cross strands. Bring right strand over and press into center. Do the same to other strand, pressing into bottom.
- Brush tops of rolls with “egg” wash and let rise 40 minutes uncovered.
- Preheat oven to 360 degrees F.
- Bake 15 minutes and remove from oven to brush puffed-up areas only with remaining “egg” wash.
- Return to oven and bake for additional 5 minutes or until golden brown.
- Remove from oven, brush with melted plant-based butter and allow to cool slightly before serving.
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