“Where are all my great bakers????”
I can’t say I’m great, but I’ll tell you how I make mine, which is without any oil, w/o eggs (except for an occasional glaze), and very little sugar (just for the yeast).
Proof the yeast in warm water in a large cup or bowl. I use 1/4 to a half teaspoon per cup of flour and a few teaspoons of sugar to get the yeast activated.
While waiting for the yeast (15-30 minutes), I get the flour ready, which usually includes extra gluten (sometimes I forget) which I pour in – say about a tbl spoon to 1/4 cup depending on amount of flour. I add 1 tsp of salt for every 3 cups of flour. Mix the dry stuff. Add the yeast water. Knead. Add more warm water as needed and knead. Usually the mixture is too wet. I think that’s a good thing as it means it is evenly mixed. Add more flour and knead in until dough is dry and rubbery. Take off Challah as appropriate. Let rise. Punch down. Shape. Let rise in a warm oven for about 1/2 hour. Take out. Preheat oven and bake at 400-410 for about 15 minutes (rolls) to 26 minutes (larger Challah – about 4 cups).
I’ve never done the following, but it was in the Daf a while ago. The used to glaze with water to give a shiny look.
I hope that helps.