Whole-Wheat Challah Rolls
Yield: About 30 rolls.
Source: ST. LOUIS POST DISPATCH (on-line edition), 1/2/95,
The 1994 Favorites by Judith Evans

Flecks of grated carrot add color and flavor to these whole-wheat dinner rolls from cookbook author and food writer Judy Zeidler. The dough is remarkably easy to mix, knead and shape. - Judith Evans

2 cups whole-wheat flour
2 cups unbleached flour
1 package active dry yeast
1 teaspoon kosher salt
1 cup warm water (110 to 115 degrees)
1/4 cup vegetable oil, plus more to coat bowl and top of dough
2 tablespoons honey
2 eggs, divided
1 cup peeled, grated carrots
Poppy seeds or sesame seeds

Combine whole-wheat and unbleached flours. Place 2 cups flour mixture, yeast and salt in a large mixing bowl.

Heat warm water, oil and honey in a saucepan or microwave oven until very warm, about 115 to 120 degrees. Add water mixture to flour-yeast mixture, beating until well blended. Add 1 egg, carrots and enough reserved flour to make a soft dough.

Turn dough onto a floured board. Knead 5 to 10 minutes, adding additional reserved flour as needed to make a smooth and elastic dough. Place dough in an oiled bowl. Oil the top of dough. Cover with a towel; let rise in a warm place until double in size, about 1 1/2 hours.

Divide dough into about 30 small pieces. Form into long ropes, twist into knots and place on a greased baking sheet. Cover with a towel. Let rise in a warm place until doubled, about 1 hour.

Beat remaining egg and use to brush tops of rolls. Sprinkle rolls with poppy seeds. Bake in a preheated 350-degree oven 20 to 30 minutes, or until golden brown.