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Forum
-> Recipe Collection
-> Challah and Breads
AhuvasIma
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 Sun, Mar 20 2016, 7:03 pm
Hello,
I make delicious challah but whenever I try to make the same recipe into rolls, it comes out dense. What's the secret to making fluffy light rolls? I'm trying to start something for purim in advance.
Thanks!
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OutATowner
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Sun, Mar 20 2016, 7:09 pm
When you braid a challah, you usually roll and stretch the dough more, activating the yeast. I spend a few extra seconds "kneading" the dough with my fingers (kind of just amusing it around ) befire making the roll.
Let it rise after it is shaped.
If you are making a twisted roll, like a knot, then it doesn't leave much room for fluffiest unless you use enough dough. I find that my dome shaped rolls are much fluffier .
Wrote that in a rush, hope that helps!
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AhuvasIma
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Sun, Mar 20 2016, 8:00 pm
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Thanks, anything to change in the actual recipe?
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OutATowner
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Sun, Mar 20 2016, 10:21 pm
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I have never changed the recipe.
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greenfire
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Mon, Mar 21 2016, 1:52 pm
and I think it's just the opposite ... dough has to rest ... the more you mess with it ... the denser it gets
also use high gluten flour & don't over-bake
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