Challah Rolls 

Start by proofing the yeast: In a bowl, combine 1 cup warm water, 4 tablespoons of dry yeast, and 2 tablespoons of sugar. Let it sit for about 7 minutes until it becomes bubbly.

In the bowl of a mixer, add the 5 pounds of flour, 2 cups of warm water, 2 cups of seltzer, 1 ¼ cups of oil, ½ cup of honey, 1 ¼ cups of sugar, and 1 ½ tablespoons of salt.

Pulse the mixture on low a few times to incorporate some of the ingredients.

Add the proofed yeast mixture to the bowl. Pulse again to combine.

Mix on low speed for 2 minutes, then increase the speed and mix for about 10 minutes until the dough is smooth and elastic.

Place the dough in a large (12 QT) well-greased bowl. Allow it to rise for one hour in a non-drafty area, covered with a garbage bag or dish towel.

Take a small piece of the dough, make a blessing, and set it aside to burn (as per tradition).

Shape the dough into rolls and place them on a greased baking sheet or in loaf pans, leaving some space between each roll.

Lightly brush the Challah Buns with the beaten egg wash.

Let the rolls rise for another hour or until they have doubled in size.

Preheat your oven to 350°F.

Once risen, brush the rolls with egg wash again and sprinkle with your desired toppings.

Bake the rolls in the preheated oven for approximately 20-25 minutes or until they are golden brown on top and sound hollow when tapped on the bottom.

Remove the rolls from the oven and allow them to cool slightly before serving.