Challah bread and buns

To finish the holiday foods here are a braided loaf and buns made from one recipe of challah bread. It’s such a lovely dough and versatile too.

Challah braid:
4 cups flour
7 gr active dry yeast
1/4 cup sugar
1 teaspoon salt
1 1/3 warm water
1 whole egg
1/4 cup oil

One egg yolk + 1 tablespoon water for glazing
Light brown sugar for sprinkling on top

Combine all challah ingredients in a stand mixer, mix on low until all flour is incorporated, then turn to medium and knead for 5 minutes. 
Remove and place in an oiled bowl turning the dough to coat.
When doubled remove and cut in 2 equal pieces. Roll one into three ropes for the braided loaf and braid into a loaf pressing the ends together.

Roll the other half of dough into 6-8 ropes, then twist them into knots. 

Let rise on a baking sheet, covered, until doubles in size. Brush generously with the egg yolk-water mixture. Sprinkle sesame and poppy seeds over. 

Bake st 375F until golden and cooked through, about 30-40 minutes. 

The braided loaf makes a great French toast.