Challah Rolls

Instructions

1. In a large mixing bowl, stir together flour, salt, 1 egg, the egg yolks and oil. In a small bowl, stir together warm water, honey and yeast; pour into flour mixture and combine with your hands.
2. Knead dough with your hands until it pulls away from the bowl and is slightly sticky, about 8 minutes. Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with your fingers, about 3 minutes.
3. Lightly grease a large bowl; add dough and turn to coat. Cover with plastic wrap and let rise until nearly doubled in size, about 90 minutes.
4. Line two large sheet pans with parchment paper. Punch down dough, then transfer to work surface and divide into 16 equal pieces. Roll out two pieces into ropes about 12 inches long. Lightly pinch ends together, then twist ropes to form one rope. Spiral the rope on itself to create a round roll. Tuck ends under to keep roll intact. Transfer roll to prepared pan, then repeat with remaining dough. Loosely cover rolls with plastic wrap and let rise until nearly doubled in size, about 1 hour.
5. Preheat oven to 375 degrees. Beat remaining egg with a fork and brush onto rolls. Sprinkle with sesame and/or poppy seeds (if using). Bake until rolls are a deep caramel color, 20–25 minutes. Remove from oven and let cool completely on sheet pan.