I have memories of my aunt bringing Challah bread from Brooklyn when she would visit. It made the best French Toast. I wanted to make homemade rolls for my personal chef clients and lucky enough this popped into my Facebook feed courtesy of Jewlish. Challah bread made in a Ziploc back without having to lug out the Kitchen-Aid mixer, let’s give it a try.
Have fun with this simple and easy recipe to create delicious bread for your family and friends.
Lazy Challah Bread Rolls
It all begins in a bag
Pictured above are all the ingredients in a Ziploc bag.
On my first attempt, I added the dry ingredients first followed by the water. This produced a lumpy dough that did not rise as I anticipated.
My second attempt I added the water first then the dry ingredients and it produced a much softer dough as described in the instructions.
After the dough went through its first “lazy knead” in the hot water I wrapped the bag in a towel and let it rise for 1 hour in the sunlight.
Next step I formed it into 6 rolls and let it rise a second time until double, about 45 minutes on a parchment lined sheet pan. Just before baking I brushed with egg wash and sprinkled with sesame seeds
Just baked, golden and warm from the oven
As you can see this bread produces a moist, meaty texture with a light crust.
I was very happy with the results with this bread. The rolls will freeze well too. Bake several batches at one and stock up. I think this would also be a great activity for kids.
- Add dry ingredients to water for a softer dough
- I would try increasing the yeast by 1/2 teaspoon
- Add a teaspoon extra sugar for better flavor
- Great as a loaf, sandwich or dinner roll
- Dinner rolls I would divide into 8 or even 10
- For a richer color prepare egg wash with yolk and 1 tablespoon of water
- 1 tbsp. yeast
- 1 cup warm water
- 4 tbsp. sugar
- 1 tbsp. salt
- ⅓ cup olive oil
- 3 cups all-purpose flour + ¼ cup
- 1 egg for basting (optional for vegan challah, substitute olive oil)
- Sesame Poppy seeds for topping
- In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.
- Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah!
- Place the bag in a bowl of warm water for 30 mins.
- Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead.
- After the 1 hour, add ¼ cup flour and give the bag another shake. This makes the dough not stick to the bag.
- Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. If it’s not rising, flip it over and knock it down. If the dough is wet, the recipe will turn out amazing.
- Preheat oven to 300F/150C.
- On a well-floured surface, separate the dough into 6 equal portions.
- Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil). Leave to rise for 30 mins before it goes in the oven.
- Bake on a parchment lined tray for 40 mins or until golden on top.