Challah Dip Rolls
Recipe By Tamar Ansh
- Cooking and Prep: 1.5 h
- Serves: 25
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Contains:
Ingredients (3)
Main ingredients
Start Cooking
Shape and Bake
Yields about 25 rolls
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To keep the centers of your challahs open for the dish of dips, measure your dipping dish against a paper-towel roll. Here I took one paper towel center and cut it into four or five smaller pieces. Then I wrapped each one individually with Gefen Easy Baking Parchment Paper.
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Line your baking trays with parchment paper. Cut off pieces of dough into four- and- a- half-ounce (130-gram) pieces. Cut each piece into two; roll them out so you have two logs. Twist the logs together so you have a nice long twist. Lay this twist over the covered paper towel roll and connect it underneath.
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Space the rolls about two inches apart on the baking trays because they grow a lot.
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Preheat the oven to 375°F (190°C).
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Let the challahs rise for 30–35 minutes. Brush them with a beaten egg, sprinkle on seeds of choice, and bake them for 20–25 minutes until golden brown. Remove from the oven.
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Twist the paper towel roll pieces in the center gently after they have come out of the oven and remove them; you’ll be left with a nice round hole to work with.
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To serve: Insert your dipping dishes into every roll. Insert the dip of choice into the center of each roll. Then watch everyone come in, wash and dip right in!
