See the Recipe. Todd Coleman

These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they’re perfect for any occasion. This recipe first appeared in our October 2011 issue along with Katie Robbins’s story Season of Rejoicing.

Yield: makes 12 Rolls


  • 4 tsp. active dry yeast
  • 14 cup sugar
  • 14 cup canola oil
  • 4 egg yolks
  • 3 14 cups flour
  • 1 14 tsp. kosher salt
  • 1 egg, lightly beaten


  1. In a bowl, stir together yeast and 1 cup water heated to 115°; let sit until foamy, about 10 minutes. Whisk in sugar, oil, and egg yolks; add flour and salt. Stir to form dough, and then knead on a work surface until smooth, about 8 minutes. Cover, and let sit until doubled in size, about 1 hour. Punch down dough, cover, and let sit for 45 minutes more.
  2. Heat oven to 350°. Form dough into twelve 10″-long ropes; tie each rope into a knot, tucking ends underneath. Transfer to a 9″ × 13″ baking pan; cover, and let sit for 30 minutes. Brush with egg; bake until browned, about 20 minutes.