Challah Rolls
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.
Servings: 10 rolls
Calories: 266kcal
Equipment
- 1 Baking sheet
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.
Video
Notes
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.
Always preheat the oven for this recipe! Do it 15 minutes before baking.
Leaving the dough rising overnight. After the first rise, when dough has doubled, store it inside the fridge, covered with plastic wrap. The next morning, leave dough at room temperature for 10 minutes, then resume shaping.
You can make them pull-apart challah rolls: place shaped rolls into a lined baking dish close to one another, so they touch each other when baking.
Nutrition
Serving: 1roll | Calories: 266kcal | Carbohydrates: 44g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 287mg | Potassium: 74mg | Fiber: 2g | Sugar: 5g | Vitamin A: 73IU | Vitamin C: 0.002mg | Calcium: 16mg | Iron: 3mg