These Challah Rolls are fluffy, dairy-free, and flavorful. Baked until golden brown and topped with sesame seeds, challah buns are not just great for Shabbat, but also amazing for weekdays sandwiches, holidays, and gatherings.
If you're a fan of homemade bread, I have a delicious and easy sandwich bread that makes the most amazing toast! And if you're into sourdough and are looking for ways to use your discard, you need to try my sourdough discard naan bread.
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What’s a challah?
Challah, a Jewish bread associated with religious traditions, is a type of yeast bread like a brioche, but with no dairy on it.
The dough is enriched with eggs, but a challah asks for oil in place of butter, and that's the main difference between the two breads regarding ingredients. While brioche has a good amount of dairy, a challah will usually have oil added to the dough.
Why make these mini buns
- They're fun to make, and easier to shape than it looks;
- These rolls are not just stunning, but perfect for mini sandwiches;
- They’re dairy-free;
- All ingredients used are pantry staples, and you can find them in any grocery shop.
I have a step-by-step both in photos and video below, so you can get this recipe right on your first try!
Ingredients and substitutions
These challah buns have no dairy, but they do have eggs. Keep reading to check all possible ingredients substitutions.
These rolls have a slightly sweeter flavor (same level as this molasses bread), but they're not a sweet bread. You'll need:
Flour. We're using all-purpose flour to get a fluffy challah roll. It's possible to make it with bread flour if prefered.
If you want to add whole wheat flour, use no more than half the amount of white flour asked in this recipe. Using whole wheat will make a drier dough, so for each cup (130g) of whole wheat used, add 4 teaspoons more of water.
Instant dry yeast. I like to use instant as it works faster and it's easier for everyone to use. If you don't have instant, but active dry yeast, don't forget to activate it. Use the same amount asked in the recipe.
Salt. I like to use kosher salt, but you can also use fine sea salt.
Sugar. I use granulated or caster sugar for this recipe. Can be substituted for honey or brown sugar. If you use brown sugar, it will add a slightly caramel taste.
Eggs. Use large eggs for this recipe.
Water. Use room temperature water, tap or filtered. Don't use cold water.
Oil. Canola or any vegetable oil, coconut or olive oil works for this recipe. You can substitute it for butter if not making this recipe dairy-free.
Sesame seeds for topping (optional). You can use both black or white sesame seeds.
How to make the dough
Let’s go through every step together for foolproof, delicious and fluffy challah rolls.
Start by mixing all ingredients until dough is formed.
Using a standing mixer or hands, knead dough until smooth.
Place it in an oiled bowl, and let it rise for 1h30 to 2h, or until it doubles in size.
Deflate dough.
Divide into 8 or 10 equal pieces, and let it rest for 5 minutes (it's easier to shape that way).
You can leave the dough rising overnight. After the first rise, when the dough has doubled, store it inside your fridge covered with plastic wrap. The next morning, leave dough at room temperature for 5 to 10 minutes, then resume shaping.
How to shape these rolls
Roll each piece open in a long rope.
Start a knot.
Twist it around.
Tie the dough, pinching the ends of the knotted dough under itself.
Place shaped rolls into a lined baking sheet, letting them rise for 40 minutes. They will look puffy, and feel light.
Brush the egg wash and top with sesame seeds (if using). Bake in a preheated oven for 15 minutes, or until golden on top.
Baker's schedule suggestions
My baker's schedule when I'm baking these buns for dinner:
- 4 pm: Mix the dough ingredients together, and shape dough into a smooth ball, placing it into a oiled bowl and covering it.
- 4:10 pm: Let the dough rise until doubled. If you have a proofing basket, or if your oven has a proofing mode, use it!
- 5:40 pm: Punch down the dough, and divide it into 9 equal pieces. Shape each challah roll, place into a lined baking sheet and let them rise for the second time.
- 6:20 pm: Brush each roll with egg wash, top with sesame seeds and bake until golden brown.
- 6:45 pm: After baked, wait a few minutes. They'll be ready for 7pm dinner!
My baker's schedule when I'm baking these buns for breakfast or lunch:
- 4 pm: Mix the dough ingredients together, and shape dough into a smooth ball, placing it into a oiled bowl.
- 4:10 pm: Let the dough rise until doubled. If you have a proofing basket, or if your oven has a proofing mode, use it!
- 5:40 pm: When the first rise is complete, store dough (covered with plastic wrap to avoid it to dry out in the surface) in the fridge overnight.
- 6am: Remove dough from fridge. Punch down the dough, and divide it into 9 equal pieces. Shape each challah roll, place into a lined baking sheet and let them rise for the second time. It can take a bit longer for them to rise, as the dough is cold. Let them rise in a warm spot.
- 7:00 pm: Brush each roll with egg wash, top with sesame seeds and bake until golden brown.
- 7:25 pm: After baked, wait a few minutes. They'll be ready for 7pm dinner!
Expert tips
- Don’t forget to pinch the ends of the knotted dough under each roll. Doing that prevents the shaped challah rolls from unraveling while baking.
- It's best to use a kitchen scale to measure ingredients. Did you know that every cup of flour can weight differently? This recipe is in both grams and cups, but using cups can give you a different amount than the one asked. If you use cups, make sure you know how to measure flour properly to get the best result.
- If you're baking during cold months, use lukewarm water. I find that doing so aways helps me during winter, when my kitchen is colder. Just remember: never use hot water when baking why yeast. Hot water kills the yeast.
- Never use cold water when making bread: that can double the riding time, or even make your yeast inactive and ruin the recipe.
- Don't forget to preheat the oven for this recipe! Do it 15 minutes before baking.
Questions you might have
Did you pinch the ends of the knotted dough under itself? Doing so prevents the challah rolls from splitting while baking.
Usually the reason is not letting the dough proof enough or using an expired yeast. Check if your yeast is still good for baking. Also, never add hot or cold water to the dough, let it rise in a warm spot, and always preheat the oven before baking.
Yes, you can add raising to the dough. Do it when kneading the dough, adding from ½ to 1 cup of raisings in the last 2 minutes of kneading.
What to serve with challah rolls
- Spread honey or jam for a delicious breakfast;
- Turn it into french toast: slice your challah rolls in half and make mini french toast.
- Make a sandwich: slice it open and add your favorite fillings.
Storing and freezing
After cooled, store challah rolls in a break keeper. They’re good for 3 to 5 days.
Never store bread inside your fridge.
Challah rolls freeze well. For freezing, I usually do it after baking, using a freezer safe plastic bag. Place rolls inside, push all the air out and seal bag before storing in the freezer. It keeps from up to 3 months.
To reheat frozen rolls, preheat oven to 350° F and bake them for 5 to 8 minutes.
More Bread Rolls and Buns
📖 Recipe
Challah Rolls
Equipment
Ingredients
- 500 g all-purpose flour
- 7 g instant yeast
- 7 g salt
- 50 g sugar
- 2 eggs large
- 180 ml water
- 50 g oil
- 1 egg yolk for egg wash
- sesame seeds for topping optional
Instructions
- In a large bowl, add dry ingredients, eggs, water and oil, and mix until dough is partially formed.
- In a standing mixer, using a dough hook, knead dough for 5 minutes on medium-low speed. The final dough will stick just a bit to the bottom of the bowl. If kneading by hand, do it for 10 to 15 minutes on a lightly floured surface.
- Place dough into an oiled bowl and cover with plastic wrap. Let it rise for about 1h30 or until it doubles in size, in a warm spot of your kitchen. If your oven has a proofing function, you can use it.
- Deflate dough. Using a bench scraper, a sharp knife or your hands, divide dough in 10 equal pieces. Line a baking sheet with parchment paper.
- Using your hands, roll dough open in a long rope. Twist it around and tie it, tucking the ends under each roll. Repeat with all pieces.
- Cover loose with plastic wrap and let shaped rolls rise for another 40 minutes, or until they almost double. Rolls should look puffy and feel light.
- Preheat oven to 425°F.
- Brush challah rolls with the remaining egg yolk and top with sesame seeds (if using them).
- Bake rolls for 15 minutes, or until they’re golden on top. Let them cool for 10 minutes before serving.
S
Hi do you activate the years with water first?
Milk and Pop
Is using instant dry yeast, you can skip activation with water 😉
Nene
How cute are these challahs, I've already made the first rise, now they're resting in the fridge until tomorrow, I'm so excited for tomorrow.... thank you so much for the recipe
Milk and Pop
Hope you like it, Nene!
Happy baking 😉
Marsha
So i decided to make the dough into 2 full challot. Temp adjustment, or keep it that high? My gut says somewhat lower. Ill do my educated guess from my other recipes, figuring I don't hear back in time! 😄
Milk and Pop
Hi Marsha!
Your gut is right! I would bake on 350°F for 30-35 minutes if baking a loaf with this recipe. It should be golden brown, and if you're using a thermometer, challah bread should register 190°F in the middle.
Marsha
Whoa! Such a fast reply! Second rise almost done. Thanks so much, glad I refreshed the page! This is a great dough, btw, i made it once before as rolls and they were perfect! Shabbat shalom if you celebrate!