I can't roll letters but I can roll dough. Interestingly Challah is braided here so no rolling of loaves required (notice how I so cleverly worked in that comment on my notoriously poor pronunciation of words?).
Look at my poor braiding skills...
I followed the recipe from my Bread Bible cookbook (which continues to grow on me still) and it came out wonderfully. Despite my poor braiding skills, this one (whereas Challah attempt numero uno was a literal rock because my yeast was uncooperative) is light, very egg-y, and terrifically aromatic. I, as always, substituted light whole wheat flour for the all-purpose variety and even threw in a bit of vanilla extract and wheat bran for a change. I wish it were sweeter - I have a fond memory of the perfect Challah from years past at a family friend's Hanukkah party that I'm yet to replicate. Nonetheless, I think this would make a great soup soaking-French Toasting-Jam spreading bread as it is.
Love that Loaf Pan