Challah rolls are a sturdy yeast roll that are still light and fluffy. Great for sliders or all by themselves.
1. In a glass measuring cup, combine 1/4 cup of very warm water and the yeast to dissolve. Let stand 3 minutes.
2. In a medium bowl, whisk together 1 cup warm water, oil, egg, egg yolk, and sugar.
3. In the large bowl of an electric mixer, whisk together the flours and salt. Add the yeast mixture and the liquid ingredients to the flour mixture. Using the dough hook of the mixer, mix on low speed to bring the ingredients together, then switch to medium speed to knead for 3 minutes.
Switch to medium-high and knead for 2 to 3 minutes. Turn off the mixer and let rest for 10 minutes, then mix again at medium-high speed for 1-2 minutes. The dough should not pull away completely from the sides of the bowl.
4. Put dough in a lightly oiled bowl and turn the dough to coat it. Cover with plastic wrap and place in a warm place for 11/2 to 2 hours, or until doubled. A hole poked into the dough with a finger should hold it’s shape and should not bounce back.
5. Lightly oil the sides of a 9 x 13 pan. Cut the dough into 18 equal pieces. Shape each roll tightly into a round ball and place the rolls side by side, slightly touching, 4 across and 5 down the length of the pan, with only 2 rolls in the last row.
Cover with oiled plastic wrap and press down on each roll to make them wider. Let rise for 45 to 60 minutes or until nearly doubled in volume.
6. About 20 minutes before the dough is ready, preheat the oven to 425º.
In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Gently brush the tops and sides of each roll. Bake for 10 minutes, rotate the pan and reduce the oven temperature to 350º. Continue baking for 10 -12 minutes. Watch them carefully as you don’t want them to get too brown.