Are challah buns your everything? Well if not, I can fix that. # 111: Everything Challah Buns
These fluffy little knots are yummy enough to make Garfield like Mondays. I don’t know about you, but I’m a sucker for everything seasoning on any type of carb. A little onion, sesame, poppy seed and sea salt party in my mouth. I’ve been refilling that cute little jar from Trader Joe’s with bulk seasoning from Costco. That’s how you know it’s real.
These buns are slightly sweet due to a few tablespoons of honey, and fluffy as a cloud (if your yeast cooperates.) I used to use the active dry yeast in the individual packets, but I’ve now graduated to the larger jar of it that lives in the fridge door. So much bread to make, so little time!
90% mise en place today. A solid A-.
Bread flour is making a comeback in my pantry! It has about 1-1.5% more protein than all-purpose flour, which helps with gluten creation. Since it’s such a small difference, you can use all-purpose and still get decent results. I haven’t tried this recipe in particular with anything other than bread flour, but if you do, let me know how it goes!
It’s aliiiiiive! I still tiptoe through the tulips a little bit with yeast starters – I’m so worried that I’ll hurt it if I dump the ingredients on top! So I slide the rest of the ingredients down the side of the bowl instead and the starter eats it like a pac-man.
Oo la la!
Happy, puffy ball-o-dough.
Chopped, rolled, and tied into cute little knots.
I was going to call them challah knots, but they puffed up so much in the oven that you can barely see the dough twists. C’est la vie. I’ll take lots of rise over definition any day!
Have teal brush, will travel!
I still view egg wash as a waste of 75% of the egg (unless you’re making tons of batches at once of course!)