One of the critical methods to produce this challah is an Asian method of creating a flour paste out of cooked flour and water called tangzhong.
This technique produces softer yeast breads. Which is exactly what we want in a challah.
Challah rolls are perfect for the dinner table or for stacking high with your favorite sandwich meat/filling.
I make 10 rolls out of this batch of dough. Follow the instructions for braiding - simpler than you think once you have them divided (and I recommend weighing them into even pieces).
Place gently on a parchment lined baking sheet, cover loosely with plastic wrap, and allow to proof for about 3 hours, or until the dough does not spring back fully when gently pressed with your knuckle.
Challah rolls have a light and airy soft crumb interior and golden brown crust, perfect for eating!