I grew up eating challah in NYC back when we could get it fresh on Friday from the bakery--it's part of the Sabbath meal in observant homes (mine isn't and wasn't) and is sliced at the table with a prayer. I've been baking challah since I was a teen--back in the 70s (!)My challah recipe dates back to a book called "Bake Your Own Bread" by Floss Dworkin. It has a lot more moisture than your recipe--3 eggs and a cup and a half of oil (as noted, butter would make this a dairy only bred) and it's much sweeter-- 3/4 cup of sugar or (my preference) honey. It's a very soft, flexible dough. Nowadays I do use the bread machines, but it's a breeze to make by hand AND rolls like a dream. In recent years I have taken to making challah rolls. After the dough is finished I put small pieces into muffin tins (one is a KA Muffin Square pan), let them rise until doubled, then bake for about 20-30 minutes at 350. Easy to do and easy to serve. I can even fridge some of the dough in a plastic bag and bake another batch the next day.

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