Name: Recipe for Whole Wheat Challah Rolls
Uploaded: 2026-04-18T23:30:50.194553Z
Duration: 8 min 15 s
Channel: Lev Seltzer

Watch me bake 27 80% whole wheat challah rolls. The recipe can also be used for two full-sized challahs. Sweet Honey Challah A special recipe for a Sweet Honey Challah, modified slightly from a recipe originally by Uri Sheft, the chef-pastry chef of the "Breads" bakery. This challah will be suitable not only for the High Holidays, but for any time you want to serve sweet and beloved bread on the table that is hard not to be tempted. A recipe for a festive challah with a rich flavor Here is a recipe for a festive challah with a rich flavor, the honey in the recipe is used as a sweetener instead of the sugar that is usually used and gives the challah a deeper and more festive flavor. Ingredients: • 1 kg white wheat flour • 2 tbsp yeast • 1 sachet bread enhancer • 1 flat tablespoon salt • 1 large egg • 1/3 cup canola oil • ½ cup honey • 1 ¾ cup warm water • 1 Beaten egg for washing Preparation: • Mix the ingredients together. • Put in a bowl and cover. Let the dough rise for at least 15 minutes • Form the dough into the desired shape • Cover the dough and let rise for at least one hour – maybe two. • Brush very gently with beaten egg • Bake for 25 minutes in an oven preheated to 350℉/180℃

Categories: DIY Baking Cooking Torah

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Auto-generated transcript. Not time-synced to the video.

okay today we're going to make some kala I'm using 80% whole wheat for the other 20% the other 20% is probably white wheat okay use my a regular shabus recipe which is very simple it's exactly one kilo of flour that's the best part about it I don't have to measure the flour okay one8 it in take some salt one tablespoon of salt take some oil you need 13 of a cup of oil and the oil goes in without dripping too much then we take the bread improver you do one sache very easy but it's a lot more expensive than than the ones where it's you where you just scoop it out okay I I can't find those right now I get some hot water 1 and 3/4 cups of hot water in there I'm going to add to that little bit under two tablespoons of yeast about two TPO something like that okay now we do the half cup take the honey okay there's my honey I'm going to put a little bit of the honey into this thing I'm going to mix it in a few moments the rest of the honey is going to go in here and I do this I this was I I learned when I was making pizza dough to put it in and wait for it to ferment or the bubble whatever it is and then uh I still do it with regular kala because that way I know if I've messed up if I messed up and the water is too hot or the yeast is dead doesn't matter because I'm going to doesn't matter because I'll see it I'll know not to use it and I'll get a different one you can see that it's frothy it's good we're going to just dump it in okay done now here's what I made earlier again that was 1 kilo of flour and this is 2 kilos this is now 2 kilos of flour so when you have this much flour and the amount is approximately um I think it's 1.8 kilos is the cut off lines when you have two we have to do something called take off Hala so we're going to get our cheat sheet over here and we're going to take off holla and now this we're going to take off kala from the dough because that's a commandment in the Torah we're supposed to give it to the Cohen today we're going to dispose of it because we don't quite know who the Cohen is and here we go [Music] so the BR was to separate kala from do and then I said behold this is my Hala that's what we'll be going to the Cohen okay today I'm going to rra it once then wrap it twice and then put it into the dust bin um some people will store it in the freezer and then burn it uh the problem is that it gets if it gets mixed up with other dough well this is forbidden to eat it's forbidden to cook it you can't put in your oven and burn it while there's other stuff in there because then everything becomes forbidden so I'm going to just throw it out this is going to be set to rise and maybe we'll come back and you'll see what happens next if not so you've seen how I make the hollow dough okay I let the hollow rise for 15 20 minutes minutes now I'm going to make it into rolls into not quite NS in circular ones and I've got 3,444 gram and I'm going to make each roll approximately 127.5 five5 grams each but not exactly because I'm going to go crazy if I do that the other rolls I break braed not braided I I made them into knots these rolls I'm going to make just circular cuz these are 80% I want it to be distinguishable from the other ones so we're can just roll it like this and then wrap it around and then we're done we going to do that 27 times each one will be 127 G or so and and roll roll roll you want it to be thick on the bottom and thinner on the top and then you take the thick part of the bottom and then roll around and around and around it goes and I know where it stops it stops right there and we keep on going this is a lot faster than the traditional holla because I'm just rolling it the other one I made was not was sort of a knot and that was also very difficult to not difficult it's just time consuming this is going a lot faster and boom three rolls already how many m is that and I'm going to keep on going I'm going to keep on going you're going you'll just Talk Amongst yourselves 27 rolls all done going to let them rise 45 minutes something like that then we're going to cook them 25 minutes at 350 fit or 180 [Music] cels rolls have risen a bit we're going to going to wash them with the egg and then we're going to put them in the oven for 25 minutes she'll look very pretty when we're done Alexa set a bottom bread timer for 25 minutes bottom bread timer 25 minutes starting now okay this is what the rolls look like when they come out of the oven which I think is pretty nice

Recipe for Whole Wheat Challah Rolls

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