Tasty buns with sesame on color wooden background

Challah Buns

When making Challah Buns there is a secret to shaping buns, whether for dinner rolls or for hamburger patties. If you just take a piece of dough and roll it, your buns will rise unevenly and become deformed (not to mention not very tasty).

Instead of rolling buns, you want to pinch them. Using the edges of your hands pinch and turn the dough so that the top stretches to make a smooth covering and the bottom is pinched together. The top of the dough will stretch and keep the air in as the buns proof. Never roll the dough, pinch the dough instead. This becomes clearer when you actually have a piece of dough in front of you. Enjoy your Challah Buns.


For the Challah Buns:

6 2/5 cups (800g) bread flour

1¼ cups (310ml) warm water (around 100°F)

2 teaspoons active dry yeast

¼ cup (85g) honey

2 teaspoons sugar

¼ cup (60ml) vegetable oil

4 eggs

1 teaspoon salt

1 egg, lightly beaten for brushing

3 Tablespoons sesame seeds




Prepare the challah:

Mix ¼ cup of flour, the yeast, the warm water, and the sugar together in a large bowl. Let stand until the yeast is foamy, around 5 minutes. Whisk in the honey, oil, eggs, and salt. Add the rest of the flour, about a cup at a time, until the mixture thickens.

Knead while adding in the rest of the flour or until the dough is only slightly sticky. Knead about five minutes or until smooth. Let the dough rise, covered with plastic wrap, in a clean bowl until it doubles (about two hours). Punch the dough down and knead for about five minutes on a lightly floured surface. You may need to add more flour. Divide the dough into eight pieces, and turn and pinch the dough using the edges of your hands. You want to stretch the top of the dough so it meets at the bottom using the edges of your hands. Do not roll the dough into a sphere.

Place on a parchment paper lined baking sheet, cover with a dish cloth, and let rise until doubled in size (about 1½ hours). Brush with the lightly beaten egg and sprinkle with sesame seeds. Bake at 325 degrees F. until golden brown, around 40 minutes. If the top is browning too quickly, tent it with foil. Once you take it out of the oven, knock on the bottom of the bread. If it sounds hollow, it’s ready. If not, place it back into the oven.


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