Pull-apart challah rolls

Place the flour, yeast, salt, oil, honey and 1 egg in a large mixing bowl. Mix everything thoroughly with your hands (using your dominant hand to knead and the other to hold the bowl). Gradually start adding enough lukewarm water until the dough comes together. You will probably need about 120ml, but may need to use a little more or little less. You can also do this in a stand mixer with the dough hook attached.

Once the dough comes together roughly, remove from the bowl and knead on a clean surface for around 5 minutes. Place into a lightly oiled bowl, cover with a clean tea towel and allow to rise somewhere warm for 1-2 hours, or until doubled in size.

Lightly grease a square baking tin (roughly 23x23cm) with oil. Remove the tea towel from the bowl and punch the dough down. Divide into 9 equal-sized pieces (if you want to be neat weigh each piece, roughly 80g). Roll each piece into a ball and place side-by-side in the tin in rows of 3. Cover once more and allow to rise a second time for about 45 minutes.

Once ready to bake, preheat the oven to 200ºC, gas mark 6. Lightly beat the remaining egg, brush each roll with it and sprinkle with a few poppy seeds, sesame seeds or a mix of the two. Bake for around 20 minutes, until dark brown in colour. If you’re worried that they’re darkening too much, cover with foil and continue baking. Remove and serve warm.