Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Challah Rolls with Dried Fruit
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- Level: Easy
- Total: 4 hr (plus cooling)
- Active: 45 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 220
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 6 g
- Cholesterol
- 44 mg
- Sodium
- 183 mg
Soft fluffy rolls are a must on Thanksgiving, and these ones deliver. Studded with sweet, dried fruit—take your pick of cranberries, apricots, raisins and dried cherries—and tied into knot shapes, these tender rolls are a delicious and beautiful addition to the holiday table.
- Level: Easy
- Total: 4 hr (plus cooling)
- Active: 45 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 220
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 6 g
- Cholesterol
- 44 mg
- Sodium
- 183 mg
Ingredients
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Directions
- Combine the warm water, yeast and 1/2 teaspoon sugar in a small bowl or liquid measuring cup. Set aside until slightly foamy, 5 to 10 minutes.
- Combine the flour, 2 tablespoons sugar and the salt in a stand mixer fitted with the dough hook and mix on medium speed. Add 2 whole eggs, the egg yolk, honey, vegetable oil and the yeast mixture and turn the mixer to low; the wet mixture will gradually bring all of the flour in from the sides and a shaggy dough will form. Increase the speed to medium-high and knead the dough with the mixer until smooth but slightly sticky, about 5 minutes. If the dough is too sticky, knead in up to 2 more tablespoons flour. Mix in the dried fruit until evenly distributed throughout the dough.
- Lightly oil a large bowl and put the dough in the bowl, gently turning to coat in the oil. Loosely cover the bowl with plastic wrap and set aside until the dough has nearly doubled in size, 1 to 2 hours.
- Line 2 rimmed baking sheets with parchment paper. Transfer the dough to a work surface and cut into quarters. Lightly dust the surface with flour, then roll each piece of dough into a 10-inch-long log. Cut each log into 4 equal pieces. Roll each piece into an 8-inch-long strand; loosely tie in a knot. Carefully place the knots about 3 inches apart on the baking sheets. Cover loosely with plastic wrap and let them rise until they’re slightly puffed, 1 to 1 1/2 hours.
- Preheat the oven to 375 degrees F. Beat the remaining whole egg and 1/2 teaspoon sugar in a bowl. Brush all over the dough (you will not need all the egg wash). Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, 12 to 15 minutes. Let cool completely on a rack before serving.
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