Makes 12



1 cup lukewarm water

11/2 tablespoons sugar

1 packet active dry yeast

1/2 of a medium-sized ripe banana, mashed

3 cups all-purpose flour

1 1/4  teaspoons salt

1 tablespoon almond milk

2 teaspoons maple syrup




Add the water to a small bowl and then stir in the sugar until it is mostly or fully dissolved. Pour in the yeast from the packet and stir to combine. You should notice the active yeast forming foamy bubbles on the surface. Leave the mixture to sit for about ten minutes. Stir in the mashed banana.


In a separate medium sized bowl stir together the flour and salt. Add the yeast mixture and stir until well combined. Knead at low speed in a standing mixer or by hand, on a lightly floured surface, for about 8-10 minutes until smooth. The dough should spring back when pressed with your finger. Form the dough into a ball and place it in a very lightly oiled bowl. Cover the bowl with plastic wrap and place it in a warm spot to rise and double in size for about two hours.


Cover a baking sheet with parchment paper.


Turn the dough onto a cutting board. Cut it into 12 evenly sized pieces.?


Beginning with one of the pieces, cut it into 3 smaller, evenly sized pieces. Roll each of the three pieces between your palms to create long strips about 5 inches long. Place the three pieces next to each other on the cutting board. Pinch the ends of one side together. Starting from that end braid the strands together. Pinch the ends of the strands together to close off the braid. Place the roll on the prepared baking sheet. Repeat with the remaining 11 pieces.


Challah roll braiding in process

Uncooked Braided Challah Rolls


Preheat the oven to 375 0 F. The rolls will rise for a few minutes while the oven is preheating.


In a small bowl, stir together the almond milk and maple syrup. Brush the top of the rolls with the liquid. For a darker crust, brush on two coats.



Brushing Challah Rolls



Once the oven is preheated, bake the rolls 14-18 minutes until golden brown.



Round Challah Rolls



This picture is actually of a braided round challah roll. Cute, right?! To learn how to do this, watch this video.


Serve warm or at room temperature. The rolls freeze well and can be reheated straight from the freezer at 3000F for 15-20 minutes.




With warm wishes xo,




? 2016 Beantown Kitchen- Reprint only by permission of the author

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