Low Sodium Challah Rolls
Soft, airy, and beautifully golden, these Low Sodium Challah Rolls offer all the rich, slightly sweet flavor of traditional challah without the added salt. Perfect for those watching their sodium intake, this easy-to-make recipe uses a touch of honey and sugar to create a subtly sweet taste, while canola oil ensures a tender crumb. The dough comes together quickly with simple pantry staples and bakes into perfectly fluffy rolls that are as ideal for special occasions as they are for weeknight dinners. Topped with an optional sprinkle of poppy or sesame seeds for a classic finish, these rolls are a heart-healthy twist on a beloved favorite. With just 50 minutes of prep time and a golden bake in under 20 minutes, these challah rolls are the perfect addition to your table. Keywords: low sodium, challah rolls, easy bread recipe, sodium-conscious baking.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Instant yeast
- 0.25 cup Sugar
- 1 cup Water
- 0.25 cup Canola oil
- 2 tablespoons Honey
- 3 large Eggs
- 1 teaspoon Salt replacement (optional)
- 1 large Egg yolk
- 1 tablespoon Water
- 2 tablespoons Poppy seeds or sesame seeds
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and sugar.
In a small saucepan, heat the water until it's warm to the touch, approximately 110°F (43°C).
Add the warm water to the dry ingredients, stirring well to combine.
Add the canola oil, honey, and 2 of the eggs to the mixture. Mix until a soft dough begins to form.
Knead the dough on a lightly floured surface for about 8 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl. Cover it with a clean, damp cloth and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Punch down the dough and turn it out onto a floured surface. Divide the dough into 12 equal pieces and shape each piece into a ball.
Place the rolls onto a baking sheet lined with parchment paper. Cover with a cloth and let them rise for an additional 30 minutes.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg yolk and tablespoon of water. Brush the tops of the rolls with the egg wash.
Sprinkle the rolls with poppy seeds or sesame seeds, if desired.
Bake the rolls for 18-20 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 before serving.
Nutrition Facts
Calories |
2959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 459.8 g | 167% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 87.1 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 436 mg | 34% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 956 mg | 20% | |
*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.
