Low Fat Challah Rolls
Soft, golden, and irresistibly fluffy, these Low Fat Challah Rolls are a lighter twist on the classic challah bread. Made with a blend of wholesome ingredients like warm water, honey, and just a touch of canola oil, these rolls are perfect for those seeking a healthier yet indulgent option. With their signature pillowy texture and slightly sweet flavor, they’re ideal for serving as dinner rolls, sandwich buns, or simply enjoyed on their own. This recipe offers an easy-to-follow process, from kneading the dough to achieving that beautifully golden finish in just 15 minutes of baking. Perfect for beginners and seasoned bakers alike, these homemade challah rolls are proof that you don’t have to compromise on taste or texture while making healthier choices. Keywords: low-fat bread recipe, challah rolls, healthy baking, homemade dinner rolls.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Honey
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 1 large Egg white
- 2 tablespoons Canola oil
- 1 tablespoon Sugar
Instructions
In a large bowl, combine the warm water, active dry yeast, and honey. Stir gently and let sit for about 5 minutes until the yeast dissolves and becomes frothy.
In a separate bowl, whisk together the egg, egg white, canola oil, and sugar until well combined.
Add the egg mixture to the yeast mixture and mix well.
Gradually add the all-purpose flour and salt to the wet ingredients, mixing to form a soft dough. Start with 2 1/2 cups of flour and add more as needed until the dough is soft but not sticky.
Turn the dough out onto a floured surface and knead for about 5 to 8 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
Once the dough has risen, punch it down and divide it into 12 equal pieces.
Shape each piece into a roll and place onto a parchment-lined baking sheet.
Cover the rolls with a damp cloth and let them rise again for about 30 minutes until they are puffy.
Preheat your oven to 375°F (190°C).
Bake the challah rolls for 12 to 15 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Allow the rolls to cool on a wire rack before serving.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 30.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 80 mg | 6% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 664 mg | 14% | |
*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.
