Kevin's challah rolls

1. In a large bowl, get the yeast going - mix the yeast in 60g of warm water with a pinch of sugar and leave for 5-10 mins to start looking frothy.

2. Add 310g of warm water to the froth and mix gently (if you struggle to manage the dough, you can reduce this slightly - but try it at least once the "proper" way)

3. In another bowl mix the flour and salt

4. Add the flour/salt to the frothy liquid, and mix well with a spoon or your hands. It will be a pretty wet dough (try it once - if you find it too wet, you can reduce the amount of water the next time).

5. Here you have a choice.

Option 1

knead for 7 minutes

Option 2

leave for 10 minutes in the bowl

push down the mix into a ball, and then "stretch and fold 12 times around the clock". This means gently pulling at the side of the ball to stretch it, then folding it back on top, and then working around the ball

leave for 10 minutes

repeat stretch and fold

leave for 10minutes

repeat stretch and fold

Option 3

a hybrid ... I tend to leave this dough for 10 minutes and then work it for 2-3 minutes

6. Leave the dough covered (eg with another bowl or tea towel) in a warm place for 45mins to 1hr.

7. Sprinkle some flour on (don't over do it - just enough so your fingers don't get sticky). Punch it down and tip onto a floured wooden board. Using a sharp knife or a dough blade, divide into 6 equal weights and shape each into a ball.

Leave for 5 minutes.

Squash down each ball into an oval. Use a sharp knife or a dough blade to divide each oval into three strands (I tend to leave one end connected so it looks a bit like a W). Then plait and close off the ends.

8. Brush on the molasses and sprinkle sesame seeds on top

9. Put the oven on at 220C to heat

10. Cover eg with baking parchment and leave in a warm place for 20 minutes (or till doubled)

11. Bake at 220C for about 15 - 20 minutes

12. Take out and leave to cool

13. Best eaten that day, or can be toasted afterwards (toasted simit is delicious)