This water challa recipe is lighter and easier to eat since it uses no eggs. The dough is prepared with a yeast mixture and shaped into small rolls to reduce leftover pieces at the table. Perfect for sharing as individual servings.
1: In a strong mixer, combine yeast mixture ingredients: yeast, sugar, and flour with warm water. Wait a few minutes to ensure the yeast is activated.
2: Add in the following order: sugar, oil, 8 cups flour, 2 cups water, salt, and then the remaining 7 cups flour, ensuring that flour is on top to prevent spillage.
3: Close mixer and knead for 10 minutes, scraping the flour from the sides to incorporate fully.
4: Prepare a large bowl lined with a clean, unscented garbage bag to ease cleanup. Spray with oil before adding dough.
5: Transfer the dough to the bag/bowl, seal, and let it rest for about 1 hour.
6: Open the bag, take a piece for hafrasha, and oil your gloves and the surface. Shape the dough into a long strand and twist as described.
7: Place about 12 rolls on a full-size sheet pan, cover with a towel, and let it rest for 30-45 minutes while preheating the oven to 350°F.
