One of the most important things in my life (besides my family, friends, job, etc.) is Harry Potter. The whole franchise - books, movies, plays, games, you name it - is truly one of my greatest joys in life. There are some thing that will stick with you forever, and for me, memories include the feeling I had when my mom read my the first chapter of Harry Potter and the Sorcerer's Stone for the first time, going to all the midnight release parties with my siblings, seeing the first movie in theaters on opening night, and sobbing hysterically when I got to a certain part of the last book (I won't spoil anything to those non-readers - p.s. when people tell me they haven't read/didn't like Harry Potter I legitimately think to myself, "WTF."). It's hard to describe why I love Harry Potter so much but sometimes when I think about how much I love it, I start crying. I also know that that's VERY weird! But I can't help myself.
So, what does this have to do with anything? Well, it is important because on Sunday my love for Harry Potter was even further intensified after I saw Harry Potter and the Chamber of Secrets (the movie) with a live symphony playing the sound track at The Bushnell with Pat, my brother, and my parents. It was so epic and made me want to 1. re-read all the books and re-watch all the movies in a giant marathon and 2. move to Hogwarts for the rest of my life. Also, I cannot believe I didn't know about these symphonies/movie things that are popular! The place was packed. There was something about watching the movie with live music that made it that much more special. The music really stood out in moments I didn't think about before, and I was amazed by the musicians who played for almost three hours straight! It was the perfect ending to a rather busy and stressful weekend.
In a small bowl, proof yeast in 1/2 cup warm water mixed with 1 teaspoon of sugar. While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl.
In a medium bowl, mix remaining 1/4 cup of water, honey, oil, and eggs.
Once yeast has finished proofing, add it to the flour, followed by the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour as needed.
Transfer to an oiled bowl and cover with a damp towel. Let rise for about two hours, or until doubled in size.
Preheat oven to 375.
Divide dough into ten small chunks and roll each one into a little rope. Take two of the ropes at a time, and place the two ends together. Overlap each rope and roll the whole thing into a ball. Repeat for remaining ropes - you will have five rolls total.
Brush each roll with egg wash using a pastry brush, and sprinkle generously with everything bagel seasoning.
Bake for 15-20 minutes until the top is golden brown and the challah is cooked through.
Everything Bagel Challah Rolls
(based on Molly Yeh's Recipe)
yields 1 large loaf or 5 rolls
- 1 tablespoon instant yeast
- 3/4 cups warm water
- 2 tablespoons + 1 teaspoon sugar
- 3 cups flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons honey
- 1/3 cups vegetable or canola oil
- 2 eggs
- Everything bagel seasoning including: mixed dried garlic flakes, onion powder, poppy seeds, sesame seeds, black pepper, sea salt
- Egg wash (1 egg beaten)