High Protein Challah Rolls
Elevate your bread-baking game with these High Protein Challah Rolls—soft, golden, and packed with added protein to keep you feeling satisfied. Perfect for anyone looking to incorporate more protein into their diet without sacrificing the airy, slightly sweet flavor of traditional challah, this recipe combines the magic of bread flour, whey protein isolate, and vital wheat gluten for a rich yet fluffy texture. A touch of honey adds natural sweetness, while an egg wash ensures a beautifully glossy finish. Whether topped with sesame seeds for extra crunch or served plain, these rolls are as versatile as they are nutritious. Ideal for dinner parties, breakfast spreads, or meal prepping, this easy-to-follow recipe promises bakery-quality results in your own kitchen!
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Recipe Information
Ingredients
- 240 ml warm water
- 8 g active dry yeast
- 60 g honey
- 3 units large eggs
- 60 ml canola oil
- 10 g salt
- 360 g bread flour
- 60 g whey protein isolate
- 30 g vital wheat gluten
- 1 unit egg (for egg wash)
- 15 g sesame seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Stir gently until the yeast dissolves completely, then let it rest for about 5 minutes until the mixture becomes foamy.
Add the honey, 2 of the eggs, canola oil, and salt to the yeast mixture. Mix until well combined.
In a separate bowl, whisk together the bread flour, whey protein isolate, and vital wheat gluten.
Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Add a little more flour if the dough is too sticky.
Lightly oil a large bowl, place the dough in it, and turn the dough to coat it with oil. Cover the bowl with a clean cloth and let it rise in a warm place for 1 hour or until it doubles in size.
Punch down the dough to release the air and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions.
Shape each portion into a smooth ball. To create the rolls, roll each ball into a rope about 10 inches long, then tie the rope into a knot.
Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover the rolls with a cloth and let them rise for about 30 minutes or until puffy.
Preheat the oven to 180°C (350°F).
In a small bowl, beat the remaining egg and brush it over the rolls. Sprinkle sesame seeds on top if desired.
Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
Allow the rolls to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 4330 mg | 188% | |
| Total Carbohydrate | 339.1 g | 123% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 53.0 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 600 mg | 46% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1249 mg | 27% | |
*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.
