"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Thursday, April 18, 2013


I ain't no challah back girl!

Yield: 16 rolls
140 calories per roll/2,250 calories per batch (not including add-ins)
Active time: 20 minutes
Total time: 4 hours

3¼ cups high-gluten flour
2 teaspoons yeast
¼ cup sugar
1¼ teaspoon salt
2 eggs
1 egg separated
4 tablespoons butter
½ cup lukewarm water

1. In a small bowl, or 2 cup Pyrex measuring cup, combine the water, yeast, and a pinch of sugar. Set aside for 10 minutes. See step 2 of “no-knead brioche” for more on yeast.

2. In your stand mixer bowl, combine the flour, salt, and sugar. “Stir” using the dough hook attachment until blended, about 1 minute.

3. Melt the butter in the microwave for about 30 seconds. Think softened, not boiling or scalding.

4. Combine the melted butter and eggs (2 whole eggs and 1 yolk, setting the third white aside) with the yeast mixture.

5. Slowly add the yeast mixture and “stir” until a shaggy dough forms.

6. Increase the stand mixer speed to 2 and knead until a smooth and elastic dough forms, about 5 minutes.

7. Turn the dough out onto your counter top and knead by hand a few turns, forming a ball.

8. Place the dough in a lightly-greased bowl, cover with plastic wrap and let rise until it’s doubled in size, about 2 hours.

9. Punch down the dough, re-cover with plastic wrap, let rise until it’s doubled in size, about 1 hour.


Now you have options:
10a. Turn the dough out onto your counter top and shape into loaves or rolls.

10b. Turn the dough out onto your counter top and prepare to braid.

10c. Prep some delicious add-ins, like apples, bacon (okay, so not kosher), and blue cheese, turn the dough out onto your counter top, form a jelly roll and make pinwheels. See step 9 of “baked potato pinwheels” for step-by-step instructions on this method. You can also make stuffed rolls.


11. Place the dough on a parchment or silpat lined baking sheet, cover with plastic wrap, and let rise until 1/3 or so larger, about 45 minutes.

12. With about 15 minutes remaining in the final proof, preheat the oven to 375 degrees.

13. Arrange a water bath, brush the loaf/pinwheels/rolls with an egg wash and bake until golden brown, about 30-40 minutes. See step 20 of “classic baguette” for more in testing for doneness.

Original recipe found here.

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