These delectable Challah rolls are soft and fluffy on the inside and crusted with sesame and poppy seeds on the outside! Rich, mini Challah buns that rival brioche in taste and texture.
Why You Will Love This Recipe
There's nothing like a warm, freshly-baked Challah bun to accompany your dinner. These delicious, homemade rolls offer indulgence and comfort that store bought simply can't compete with.
With this easy-to-follow recipe, you can make tasty fresh Challah rolls that are sure to be a hit!
What Are Challah Rolls?
Challah rolls are miniature braided buns that mimic larger braided challah loaves. They are dinner roll sized versions of challah bread. Because of Kosher dietary restrictions on Jewish Shabbat, challah rolls are naturally dairy free.
Challah vs Brioche - What's The Differences?
Both Challah and Brioche are enriched bread doughs. Challah is a Jewish braided bread prepared for the weekly Shabbat (Sabbath) and Jewish Holy days. Brioche is of French origin and served as a rich bread, rolls, and filled as pastries.
The key difference in ingredients is that Challah uses only oil for the fat content, while brioche uses butter. Other than that, they could be the same recipe!
Jump to:
- Why You Will Love This Recipe
- What Are Challah Rolls?
- Challah vs Brioche - What's The Differences?
- Ingredients For Challah Buns
- How to Make This Challah Rolls Recipe
- Challah Bun Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storing Fresh Challah Rolls
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Ingredients For Challah Buns
This Challah Bun recipe is designed for home cooks, who want that bakery-quality flavor without spending a lot of time and effort on it. Even novice bakers can produce beautifully braided challah rolls bursting with flavor. So preheat your oven – let's get baking!
PRO TIP: If you have an automatic bread maker, you can use the "Knead" function to prepare the dough for you also!
- Water - warmed to activate the yeast.
- Active Yeast
- Honey - or plain white granulated sugar.
- Oil - a neutral vegetable oil, not olive oil.
- Eggs - for both the recipe and to brush on proofed rolls before baking.
- Flour - all purpose flour.
- Poppy Seeds, Nigella seeds, Sesame seeds - Optional, but the finishing tough to sprinkle on top of the egg washed Challah rolls right before baking.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make This Challah Rolls Recipe
Baking scrumptious challah rolls recipe is easy with our step-by-step guide!
Prepare the Challah Dough
- Whisk together the warm water, dry active yeast, honey or sugar, vegetable oil, and eggs in a mixing bowl.
PRO TIP: If you have a bread machine, you can mix your challah dough in it! The order of ingredients for the bread machine is: warm water, oil, sugar, flour, salt, and yeast last. Set the bread machine to the 'Knead" setting. When the timer goes off, move to the dough shaping, braiding, and baking steps of the recipe below.
- Combine the flour and salt in a large mixing bowl, and add the previously combined wet ingredients. Mix well with your hands or a dough mixer.
- Knead the dough (or let the dough machine do it) until smooth textured. Cover with a cloth, plastic wrap, or the lid of the dough kneader.
- Let the dough bulk proof for about 1 hour. My dough kneader refers to this stage as the 'ferment'. This is bulk proofing, or rising is where the yeast multiplies for your dough to be soft and fluffy later.
Divide And Shape The Challah Rolls
- Punch the dough down after the bulk proof stage, and knead it into a ball. Divide it into twelve equal sized balls.
- Divide each ball into three smaller balls of dough.
- Roll each mini ball into strips about 7" long.
Braid And Proof Challah Rolls
Challah braiding can get very elaborate. I always use a simple three braid when making this challah rolls recipe. You can also make one long rolled out strip of dough and do a pretzel like twisting to get a knot type of braid that works well too.
Because challah dough is enriched (has eggs and sugar as well as fat), proofing takes a little longer. Estimate about 50% longer than regular dough.
- Pinch three dough strip ends together just at one end and braid, pinching the ends together at the other end to secure.
- Tuck both end pieces of the braid underneath the braided roll, pinching the two ends together securely.
Final Touches And Baking
- Preheat your oven to 350F, and line a rimmed baking sheet with parchment paper, or spray with non stick cooking spray.
- Place the braided dough rolls on the prepared baking sheet, and brush each challah bun with beaten egg. Sprinkle poppy seeds, nigella seeds, or sesame seeds on the top of each roll.
- Cover lightly with a cloth or loose plastic film and set aside for the second proofing, about 1 hour. When doubled in size, place in the preheated oven and bake for 25 - 30 minutes until golden brown. Serve while hot!
Challah Bun Serving Suggestions
Whether you're an experienced baker or just starting out, this challah rolls recipe is simple and straight forward, making it easy to make.
They are perfect for any Holiday, every day dinners, a buffet, or a Challah board arranged with challah rolls, butter, jams, and cheeses!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Challah dough can be braided into buns, large oval loaves, or braided into rounds. Challah is always braided though. The dough is such a lovely enriched, slightly sweet dough though, that it lends itself to much, much more than just dinner bread! Try some of the ideas and variations with this challah dough:
- Raisin Challah Loaf - Add 1 cup of soaked and drained golden raisins to this challah rolls recipe dough after the bulk proof. Braid the dough either with the simple three braid, and then place into a loaf bread pan rise and bake.
- Chocolate Challah - Divide the dough in half, and with one half of the dough blend in 3 tablespoons of cocoa powder mixed with 3 tablespoon of hot water. Make a indentation is the mixed dough and simply knead in the chocolate mixture. Let the two dough portions bulk proof. Then, marble the dough for braiding and baking.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite equipment when making this challah rolls recipe.
- Heavy Duty Dough Kneader & Proofer - This amazing mixer does literally all the work for you. It will handle doubled and tripled recipe sizes in the 6.5 quart mixing and proofing bowl! I have two of them, I love this more than my bread machine!
- Bread Machine with Additional Knead Only Function - For entry level, this basic bread machine has not only a 2 lb bread loaf capability, but it has some extra modes! You can use it to simply mix and knead small batches of doughs, from bread, biscuit, to pizza and noodle dough!
- Silpat Mat - Makes clean up after working with dough on a work surface a snap!
Storing Fresh Challah Rolls
Let the challah rolls cool completely before packing in a zipper bag and storing. You can store at room temperature for about 3 days, or in the refrigerator for about 7 days. To freeze, squeeze out excess air from the bag and freeze up to 3 months.
Tips for Success
- A dough kneader is a complete game changer for kneading, bulk proofing and final kneading. Worth every penny.
- A bread machine, even an economy one, will knead a 2 lb batch of dough easily!
- The egg wash is what give challah the glazed crust exterior. You can skip it, but it is part of an authentic challah rolls recipe.
Frequently Asked Questions
In the Hebrew language the "ch" is pronounced simply "h", as in hello, or "Hallah".
Your dough will have doubled in size. It can take up to 90 minutes for the dough to rise in a cooler kitchen because of the enrichment of eggs, sugar, and oil.
Yes. Challah is what is considered Pareve in Jewish dietary law. That means it's not a dairy or a meat based food. It goes against Kosher dietary restrictions to mix meat and milk together in the same meal. Challah can be eaten with anything that is served since it's neutral, or pareve.
Yes, you can cold proof the dough in the refrigerator for up to 12 hours.
Since flour and eggs can vary a little, you can adjust sticky dough with a few tablespoons of additional flour when kneading it on your work surface or kneading machine. Start with two tablespoons only, as this challah rolls recipe is supposed to be a soft dough.
You can if you want, or are uncertain about the quality of your yeast. To Proof your yeast whisk together only the warm water, dry active yeast, honey or sugar. Wait about 10 minutes for tiny bubbles to appear, then finish step 1 by adding the oil and eggs. Proceed with the rest of the recipe.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Challah Rolls
Equipment
Ingredients
- ¾ cup water warmed
- 2 teaspoon active dry yeast
- ¼ cup honey or sugar
- ¼ cup vegetable oil neutral, not olive oil
- 2 large eggs
- 4⅓ cup flour
- 1 teaspoon salt
- 1 large egg beaten to brush on risen rolls
- 3 tablespoon seeds sesame, poppy, or nigella seeds
Instructions
- Whisk together the warm water, dry active yeast, honey or sugar, vegetable oil, and eggs in a mixing bowl.PRO TIP: If you have a bread machine, you can mix your challah dough in it! The order of ingredients for the bread machine is: warm water, oil, sugar, flour, salt, and yeast last. Set the bread machine to the 'Knead" setting. When the timer goes off, move to the dough shaping, braiding, and baking steps of the recipe below.¾ cup water, 2 teaspoon active dry yeast, ¼ cup vegetable oil, ¼ cup honey, 2 large eggs
- Combine the flour and salt in a large mixing bowl, and add the previously combined wet ingredients. Mix well with your hands or a dough mixer.4⅓ cup flour, 1 teaspoon salt
- Knead the dough (or let the dough machine do it) until smooth textured. Cover with a cloth, plastic wrap, or the lid of the dough kneader.
- Let the dough bulk proof for about 1 hour. My dough kneader refers to this stage as the 'ferment'. This is bulk proofing, or rising is where the yeast multiplies for your dough to be soft and fluffy later.
- Punch the dough down after the bulk proof stage, and knead it into a ball. Divide it into twelve equal sized balls.
- Divide each ball into three smaller balls of dough. Roll each mini ball into strips about 7" long.
- Pinch three dough strip ends together just at one end and braid, pinching the ends together at the other end to secure.
- Tuck both end pieces of the braid underneath the braided roll, pinching the two ends together securely.
- Preheat your oven to 350F, and line a rimmed baking sheet with parchment paper, or spray with non stick cooking spray.
- Place the braided dough rolls on the prepared baking sheet, and brush each challah bun with beaten egg. Sprinkle poppy seeds, nigella seeds, or sesame seeds on the top of each roll.1 large egg, 3 tablespoon seeds
- Cover lightly with a cloth or loose plastic film and set aside for the second proofing, about 1 hour. When doubled in size, place in the preheated oven and bake for 25 - 30 minutes until golden brown. Serve while hot!
Notes
- You may need another 2 to 3 tablespoon of flour if kneading by hand on a counter work surface. Just enough to knead and shape into a smooth ball for bulk proofing.
- A dough kneader is a complete game changer for kneading, bulk proofing and final kneading. Worth every penny.
- A bread machine, even an economy one, will knead a 2 lb batch of dough easily!
- The egg wash is what give challah the glazed crust exterior. You can skip it, but it is part of authentic challah.
Leave a Reply