Cook: 26 - 28 minutes

Serves: 12 rolls

These buns are best enjoyed on the day of baking. You can shape the rolls up and pop them into the fridge, covered, to proof overnight and bake first thing in the morning. If you are using active dried (and not fast-action) yeast, dissolve the yeast in the 125ml tepid water (in the method) and allow to stand for 5-10 minutes before incorporating into the dough.

Method

In a large bowl for a stand mixer, combine the flours, yeast and salt. Whisk so they’re fully incorporated. Add 125ml tepid water, honey, oil, eggs and yolk and using a dough hook attachment, knead on a low-medium speed for 10 minutes or until you have a smooth dough. Cover and allow to double in size. (Keep the egg white for later).
On a lightly floured surface, roll the dough out into a rectangle shape, approximately 1cm in thickness, 30cm long, 20cm tall.
Use a sharp knife to square off the ends so you have a perfect rectangle.

Topics:

Challah recipe

Rosh Hashanah recipe

Bake

Ingredients

Name: Recipe: Jerusalem jewel challah rolls
Prep time: 25 min
Cook time: 26 min
Yield: 12 rolls
Ingredients: For the dough:; 275g strong white bread flour; 200g plain flour; 12g fast-action yeast; 8g kosher salt; 2 large whole eggs; 1 large egg yolk; 50g clear honey; 30ml vegetable oil; For the filling:; 150g unsalted butter or dairy free spread (to remain parev) at room temperature; 150g caster sugar; 1 tsp vanilla bean paste (or ½ tsp vanilla extract); 100g glacé cherries; 50g pistachio kernels chopped finely; For the syrup; 200g caster sugar; 1 tsp orange blossom water; ¼ tsp rose water (optional)

For the dough:
275g strong white bread flour
200g plain flour
12g fast-action yeast
8g kosher salt
2 large whole eggs
1 large egg yolk
50g clear honey
30ml vegetable oil
For the filling:
150g unsalted butter or dairy free spread (to remain parev) at room temperature
150g caster sugar
1 tsp vanilla bean paste (or ½ tsp vanilla extract)
100g glacé cherries
50g pistachio kernels chopped finely
For the syrup
200g caster sugar
1 tsp orange blossom water
¼ tsp rose water (optional)