Challah Rolls
Soft, golden, and irresistibly fluffy, these homemade Challah Rolls are a delightful twist on the classic braided bread. Made with pantry staples like honey, eggs, and all-purpose flour, these rolls are beautifully enriched for a slightly sweet, tender crumb. The dough is carefully braided into individual rolls, making them perfect for festive tables or everyday indulgence. A brush of egg wash gives them their signature shine, while a sprinkle of poppy or sesame seeds adds a touch of texture and nutty flavor. With their warm, pillowy interior and versatile flavor, these challah rolls are ideal for sandwiches, dinner sides, or simply enjoyed with butter. Ready in just a couple of hours, they’ll fill your kitchen with the comforting aroma of freshly baked bread. Perfect for Shabbat, holidays, or any occasion, this recipe is a must-try for bread lovers!
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Recipe Information
Ingredients
- 1 cup warm water
- 2.25 teaspoons active dry yeast
- 0.25 cup honey
- 0.25 cup vegetable oil
- 3 large eggs
- 2 teaspoons salt
- 4.5 cups all-purpose flour
- 1 egg yolk
- 1 tablespoon water
- 2 tablespoons poppy seeds or sesame seeds
Instructions
In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until the mixture becomes frothy.
Stir in the honey, vegetable oil, and two eggs into the yeast mixture until well combined.
Add in the salt and gradually add the flour, one cup at a time, stirring until a dough begins to form.
Turn the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, approximately 1-1.5 hours.
Punch down the dough and divide it into 8 equal pieces.
For each piece, divide it into three smaller portions, roll each into a rope, and braid them to form the rolls.
Place the braided rolls onto a baking sheet lined with parchment paper, cover them with a cloth, and let them rise for another 30-45 minutes until puffy.
Preheat your oven to 375°F (190°C).
Beat the remaining egg yolk with 1 tablespoon of water to create an egg wash.
Brush the tops of the rolls with the egg wash and sprinkle with poppy seeds or sesame seeds as desired.
Bake the challah rolls in the preheated oven for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Remove the rolls from the oven and let them cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 4958 mg | 216% | |
| Total Carbohydrate | 472.4 g | 172% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 51.3 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 430 mg | 33% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
