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Challah & Rolls
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yield: 1 loaf and 12 rolls 
1 cake or 1 pkt yeast or 2 1/4 tsp granulated yeast
7/8 c. warm water
1 1/2 tsp salt
1/4 c. brown sugar
1/8 c. melted butter 1/8 c = 2 Tbs
4 egg yolks
3 1/2 c. flour - all purpose or whole wheat
In a large bowl:
dissolve yeast in warm water, wait for it to bubble (approx. 5 minutes)
stir in salt and sugar then add the melted butter
beat the egg yolks and stir into the yeast mixture
mix in the flour in 3 or 4 batches, making sure each batch is well incorporated before adding the next. You will likely have to use your hands to work in the last batch.
Turn out onto a floured board and knead until elastic - about 7 minutes. * this is a very soft dough, so you may need to add more four to the board as you go.
Place dough in a buttered bowl and brush lightly with soft butter - or just roll the dough over in the bowl to give it a light coating from the butter coating the bowl. Cover and let rise until double - it's ready when you press in about a 1/2" and the depression remains.
When risen punch it down and turn out onto floured board. Preheat oven to 350
cut dough in half and set one piece aside.
Cut the first 1/2 into 3 pieces, roll out the three pieces, roll the pieces into ropes of equal length. and braid into a loaf. Set on a buttered cookie sheet, brush lightly with soft butter, cover and let rise until double
with the second half you have options
-make another braid or place in a buttered loaf pan
-roll out into a rectangle, add fillings OR knead the ingredients into the dough
roll into log and slice into rolls - these can be baked as pull-aparts in a buttered 6 x 9 pan or individually in a buttered cupcake tin
brush tops lightly with melted butter, cover and let rise
Fillings
you can use almost anything sweet or savory but these are what I've done
- 4oz shredded extra sharp cheddar and 2 coarsely chopped Jalepeņos (I use a red and a green for lots of color)
- chopped red onion or scallions with swiss
- golden raisins, chopped nuts, cinnamon and brown sugar
- chocolate chips or heath bar chips
- thinly sliced deli meat and cheese (rolled version only) - this version MUST be refrigerated after baking[/list]
put the loaf on the lower rack and the rolls on the upper rack. Bake 30 - 40 minutes
About 20 minutes into baking:
mix 1 egg yolk with 2 T water
brush the loaf and all the rolls with the yolk mixture. (this can be repeated again in 5 minutes if you like) It helps the crust to brown and gives it a nice shiny look
At 30 minutes, the rolls will appear done, use your judgement.
check the loaf - turn it over and knock on the bottom - if it sounds hollow its done
if not, turn it back over and give it another 10 minutes
Remove from oven and turn onto cooling racks
Now, can you just wait and let it cool enough so you won't burn your tongue?
The loaf slices nicely, but it's really more traditional to tear off pieces[/img]
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