Challah Rolls

5 from 2 votes

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.

Prep Time25

Cook Time30

Proofing Time2

Total Time2 55

Course: Bread

Cuisine: American, Jewish

Servings: challah rolls

Calories: 260kcal

Author: Kelly Bloom

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

US Customary - Metric

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.