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POMEGRANATE CHALLAH ROLLS

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You are probably familiar with apples and honey for a sweet Jewish New Year. Don’t forget to check out THE video showing you how to create and EPIC APPLE & HONEY TASTING STATION.

 But that's not the only food symbol on the Rosh Hashanah table. Pomegranates are considered a new fruit- one that is back in season for the fall. They have 613 arils (seeds) which is the same as the number of commandments in the Torah.

They are also a symbol of fertility and abundance, so I thought what better way to celebrate chag than with Pomegranate Challah Rolls. The recipe for my CHALLAH DOUGH is on my site.

May your blessings in the New Year be as numerous as the seeds of a pomegranate! Wishing you a sweet, round full New Year.

xxx Chef MM

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POMEGRANATE CHALLAH ROLLS

US (Imperial)

Print Ingredients 1 recipe CHALLAH DOUGH Red bakers sugar crystals Black sesame seeds 2 beaten egg with a pinch of salt – for the egg wash
Instructions Preheat the oven to 375 F Allow CHALLAH DOUGH to proof in a warm place under a dish cloth till it doubles in size or refrigerate overnight and bring to room temperature before shaping. Divide the dough into two parts (ratio of 80/20). The larger part will be used to design the pomegranate bodies and small to create the crowns. Line 2 to 3 baking sheets with parchment paper. Divide the larger portion of dough into 24-30 balls (2.5 inches in diameter). Place them seam side down leaving space between them so they can rise again for 1 hour. Divide the remaining smaller dough into 24-30 small balls. Grab hold of one side and pinch so you can hold it. Use a small scissor to create and X shaped cross, being careful not to cut all the way through. Attach the pinched end to the larger balls to secure. Brush the entire rolls with the beaten egg and salt wash mixture, making sure to coat all the crowns and edges. Sprinkle with red sugar and sesame seeds. Bake for about 20 -25 minutes until the buns are golden. CHEF’S TIP To make in advance bake the rolls only 3/4 of the recommended baking time, cool well, wrap in a plastic wrap and freeze. Before serving, thaw them at room temperature and then bake at 375 F for 10-15 minutes, until baking is complete. SERVES 4

EU (Metric)

Print Ingredients 1 recipe CHALLAH DOUGH Red bakers sugar crystals Black sesame seeds 2 beaten egg with a pinch of salt – for the egg wash
Instructions Preheat the oven to 190 C Allow CHALLAH DOUGH to proof in a warm place under a dish cloth till it doubles in size or refrigerate overnight and bring to room temperature before shaping. Divide the dough into two parts (ratio of 80/20). The larger part will be used to design the pomegranate bodies and small to create the crowns. Line 2 to 3 baking sheets with parchment paper. Divide the larger portion of dough into 24-30 balls (6.5 cm in diameter).. Place them seam side down leaving space between them so they can rise again for 1 hour. Divide the remaining smaller dough into 24-30 small balls. Grab hold of one side and pinch so you can hold it. Use a small scissor to create and X shaped cross, being careful not to cut all the way through. Attach the pinched end to the larger balls to secure. Brush the entire rolls with the beaten egg and salt wash mixture, making sure to coat all the crowns and edges. Sprinkle with red sugar and sesame seeds. Bake for about 20 -25 minutes until the buns are golden. CHEF’S TIP To make in advance bake the rolls only 3/4 of the recommended baking time, cool well, wrap in a plastic wrap and freeze. Before serving, thaw them at room temperature and then bake at 190 C for 10-15 minutes, until baking is complete. MAKES 24-30

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