Pumpkin Poppy-Seed Challah | recipe


Pumpkin Poppy-seed Challah Rolls

Yield: 2 dozen rolls or 2 large loaves
2 tablespoons Active Dry Yeast
1 teaspoon Sugar
1 1/2 cup Very Warm Water
1/4 cup  Butter melted (plus more for pans and brushing rolls)
1/2 cup Honey
4 Eggs 
1 14oz can pureed Pumpkin
1 tablespoon Salt
Flour (I did 1/2 wheat 1/2 white)
Poppy-seed
Activate yeast in water with 1tsp sugar until foamy. Meanwhile, wisk together butter, honey, eggs, pumpkin, and salt until well combined add to yeast mixture. Stir in just enough flour, 1 cup at a time, to make smooth dough. Turn on to a lightly floured surface and Knead until soft and elastic (approximately 6 minutes). Place in greased bowl and allow to raise until double, about 1-1.5 hours. Once doubled preheat oven to 350. Form dough into rolls and place in buttered 9×13. Allow to double then brush with melted butter, sprinkle with poppy seed and bake until golden (16-22 minutes). Serve warm and enjoy! =)
“And Jesus said to them, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.”
John 6:35

About Rachel

"Come now, and let us reason together," says the Lord, "Though your sins are like scarlet, they shall be white as snow; though they are red like crimson, they shall be as wool. If you are willing and obedient you shall eat the good of the land; but if you refuse and rebel, you shall be devoured by the sword"; for the mouth of the Lord has spoken." Isaiah 1:18-20

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