Preheat the oven to 375 F/ 190 C

Allow CHALLAH DOUGH to proof in a warm place under a dishcloth till it doubles in size or refrigerate overnight and bring to room temperature before shaping.

Divide the dough into two parts (ratio of 80/20). The larger part will be used to design the pomegranate bodies and small to create the crowns.

Line 2 to 3 baking sheets with parchment paper.
Divide the larger portion of dough into 24-30 balls (2.5 inches in diameter). Place them seam side down leaving space between them so they can rise again for 1 hour.

Divide the remaining smaller dough into 24-30 small balls. Grab hold of one side and pinch so you can hold it. Use a small scissor to create an X-shaped cross, being careful not to cut all the way through.

Attach the pinched end to the larger balls to secure.
Brush the entire rolls with the beaten egg and salt wash mixture, making sure to coat all the crowns and edges.

Sprinkle with red sugar and sesame seeds. Bake for about 20 -25 minutes until the buns are golden.

MAKES 24-30