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Yeast woes

I find that yeast sometimes will not work, and proofing it beforehand is a good way to keep from having to toss all those ingredients.

Does the water challah recipe call for warm water? That could be part of the problem with your yeast if you are using water that is too warm or not warm enough.

If your dough is gloppy, you may need to add more flour. My favorite challah recipe calls for 8 cups, and then I use 3/4 to 1 cup more to dust the kneading surface over the course of the two kneads.

Bread is not an exact science, and not all recipes work as written. I had very good luck with my grandmother’s (dairy) honey buns (so far) today. For whatever reason, the dough came together with only a few extra tablespoons of flour while doing the first knead, and just a dusting on the rolling surface. They’re in the proofing oven now (my oven with the light on), all rolled and rising.

(From the archives, with updates on temperature)

Bubbe Lillian’s Rosh Hashana Honey Pecan Rolls

Source: my mom


  • 2 dozen rolls
  • 1/2 cup warm milk
  • 4 packets yeast (10 teaspoons)
  • 6 cups flour
  • 6 oz butter,melted and cooled to room temperature
  • 4 eggs
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tsp salt


  • 3 T cinnamon
  • 3 T sugar
  • 2 T melted butter
  • 1/2 cup raisins
  • Topping
  • 2 tablespoons butter
  • 1/2 cup honey

chopped and whole pecan halves
Grease two pie plates with butter from topping. Pour enough honey into each to cover the bottom. Spread generously with pecan halves and set aside.

Dissolve yeast in warm milk. When foamy, continue.

Mix yeast mixture, flour, melted butter, eggs, sugar, sour cream, and salt. Turn out onto lightly floured board. Knead 10 minutes.

Place dough in greased bowl and let rise to double size.

Roll out dough very thin. Brush with melted butter and sprinkle generously with cinnamon and sugar, then raisins. Some chopped nuts can also be sprinkled inside. Meat Exporters

Roll very tightly. Slice into 1″ thick rolls, and lay flat in the pie dishes. Allow to rise 1/2 hour.

Bake at 350 for 30 minutes, until golden brown. Allow to cool slightly, then place a platter over the pie plate and turn them over so the rolls have the nuts on top.

Mom always served these for lunch on Rosh Hashannah, and at break fast after Yom Kippur.

Notes: I left out the raisins, forgot the sugar in the dough, and left out the chopped nuts. They came out so good this time, I might leave the sugar out next time as well.

maxine in ri
L’Shana Tovah umetukvah Frozen Meat


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