Whole Wheat Sugar Free Challah Rolls

IMG_1627When using whole wheat flour instead of high gluten flour I always add gluten to the dough, that is because whole wheat flour is low in gluten. Follow the manufacturer recommended amount of gluten per cup of flour.

It is important to follow the instructions for kneading and rising times – it really does make a difference in the quality of the dough. The time ‘lost’ during the kneading stage is gained back in the rising stages plus the rise is steadier and the dreaded ‘Oh no! My challah collapsed’ moment is eliminated.

One more thing – the amount of water needed depends on the brand of flour. For this recipe I used ‘Mishpacha White Whole Wheat Flour’. If you are not sure start with less flour and add more during kneading if necessary. Remember – you can always add more flour but not more water. Try adding water to a dough and you end up with a gooey mess.

If you have a bread machine then you can use it to prepare the dough. When the dough is done take it out of the machine and proceed to step 7.

Ingredients

1 7/8 c. Lukewarm Water
1 tbsp. Active Yeast
2 tbsp. Honey
1/4 c. Oil
2 Eggs + 1 Egg yolk
5 c. White Whole Wheat Flour
Gluten (according to manufacturer’s directions)
2 tsp. Salt

Instructions

  1. In the large mixing bowl of the electric mixer place the water, yeast and honey. Wait for 5-10 minutes for the mix to start foaming.
  2. In a small bowl whist the oil, eggs and egg yolk. Add to the large bowl. Add the flour and gluten.
  3. Kneed on low speed for 3 minutes – just until the ingredients are combined.
  4. Let rest for 20 minutes.
  5. Add the salt and kneed for another 5 minutes.
  6. Spray top of dough with Pam spray, turn the dough over and spray the other side. Cover with saran wrap and let rise in a warm place for 1 hour.
  7. Shape the dough into the desired amount of challahs or challah rolls, let them rise in a warm place for 1 1/2 – 2 hours.
  8. Whisk leftover egg white with a pinch of salt and brush tops of challahs with it, decorate with sesame seeds if desired.
  9. Put challahs in a cold oven and turn to 350°. Bake until challahs are starting to brown, approximately 45 minutes.
  10. Let challahs cool on cooling rack.