This is the perfect large-batch Bilkelach dough recipe. The dough is soft and easy to work with, and the rolls come out fluffy and delicious. Use this recipe for a simcha, or simply to bake in advance and freeze.
Divide dough into three parts. Divide each part again into three and then again, until you have 27 pieces, for 27 bilkelech. Divide each into half and use two braids for each bilkele. Allow to rise 20 minutes.
Brush with beaten egg. If desired sprinkle with sesame or poppy seeds.
Bake at 425 degrees Fahrenheit for 15 minutes then at 350 degrees Fahrenheit until done or a total of 40 minutes.
Photography by Tamara Friedman