I left out the 15 minute rest period because I didn't have the time. And I didn't have dill seeds. So I left those out too. They still turned out delicious. I also ended up adding the whole amount of flour, but I live in Florida. Went fantastic with my own version of fish burgers. The fam requested that I make them again.
Lemon-scented Challah Buns
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
This recipe goes with Fresh Salmon Burgers
Yield: Makes 8 buns
- 1 1/2 teaspoons yeast
- 1/2 cup warm water (100° to 110°)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 large eggs, divided
- 2 1/2 cups all-purpose flour, divided
- 1 teaspoon salt
- 1 teaspoon grated lemon rind
- 1 teaspoon water
- Dill seeds
- Dissolve yeast in 1/2 cup warm water in a large bowl; stir in honey. Let stand 5 minutes. Add olive oil and 2 eggs; stir well with a whisk.
- Add 2 cups flour, salt, and lemon rind to yeast mixture, and stir until a soft dough forms.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large, lightly greased bowl, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
- Punch dough down. Shape dough into 8 equal balls. Place on a floured surface, and cover lightly with a damp towel or plastic wrap. Let rest 15 minutes.
- Flatten each piece to 1/2 inch thick, and place on a parchment-lined baking sheet. Combine remaining 1 egg and 1 teaspoon water; brush tops of dough with egg wash, and sprinkle with dill seeds. Let rise 30 minutes. Bake at 350° for 15 to 20 minutes or until golden brown. Cool on a wire rack.
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