Mix dry yeast and warm water in a small bowl and add a pinch of sugar.
In a separate small bowl add and mix eggs, honey, grapeseed oil.
In a large bowl mix 3 C flour, salt, and sugar.
Add the yeast and water to the large bowl of dry ingredients, and mix.
Then add the second bowl of eggs, honey, and oil, and mix.
Gradually add flour until dough forms a ball and kneed for 5 to 10 minutes.
Cover with plastic wrap and a warm towel.
Let rise (approximately 2 hours).
Punch down, and let rise again (one hour).
Take dough and kneed and form challah.
There are various ways to braid the challah.
In this photo, I made a 4-strand challah.
I formed 4 strands with 2 horizontal and 2 vertical, starting with a weave, and then crossed the ends, clockwork, then counter-clock, tucking the ends underneath to form a nice round challah.
Allow the challah to rise at least one hour.
Pre-heat oven to 375.
Make an egg wash with one egg and 1 T water, brush the challah, sprinkle with sesame seeds.
Bake until challah is golden brown.
Recipe by Chef Times Two at https://www.cheftimestwo.com/round-challah/