mini-challah rolls

I baked The Bread Baker’s Apprentice Challah for the first time last September. You can see my previous attempt HERE. For a twist on the traditional braid, I decided to make mini-challah rolls.

I made 3 ounce rolls, with each strand weighing 1 ounce. I also added 1/2 cup of diced dried pears and dried cherries to the dough the last two minutes of kneading.

Making half a recipe, I yielded six rolls. Perfect.

I made these as part of The Bread Baker’s Apprentice Challange, a group dedicated to baking our way through Peter Reinhart’s book.