Muffin Tin Challah
Transform your favorite braided bread into adorable, perfectly portioned rolls with this Muffin Tin Challah recipe! Combining the soft, pillowy texture of traditional challah with the ease of individual servings, this recipe is a true crowd-pleaser. Each golden-brown roll is shaped into a charming cloverleaf pattern using a muffin tin, making it not only delicious but visually stunning as well. With just a handful of pantry staples like flour, eggs, and vegetable oil, these rolls are elevated with a glossy egg wash and optional sesame or poppy seed toppings for added texture and flavor. Ready in under two hours, including rise and bake times, these mini challah rolls are perfect for holiday tables, brunch spreads, or snacking on the go. Whether enjoyed warm or at room temperature, they'll leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 0.75 cup Warm water
- 1 packet Active dry yeast
- 0.25 cup Granulated sugar
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 0.25 cup Vegetable oil
- 2 large Eggs
- 1 large Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
- 2 tablespoons Sesame seeds or poppy seeds (optional, for topping)
Instructions
In a small bowl, dissolve the yeast in warm water. Add a pinch of sugar and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
In a separate bowl, beat the eggs and vegetable oil together.
Add the foamy yeast mixture and egg-oil mixture to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a dough hook in a stand mixer for about 5 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place until it has doubled in size (about 1-1.5 hours).
Grease a standard 12-cup muffin tin.
Punch down the risen dough and divide it into 36 small, equal-sized pieces.
Roll each piece into a small ball. Place three balls into each muffin cup, creating a cloverleaf pattern.
Cover the muffin tin with a towel and let the rolls rise again for 30-45 minutes, until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to make the egg wash.
Brush the tops of the dough lightly with the egg wash. Sprinkle with sesame seeds or poppy seeds if desired.
Bake the challah rolls in the preheated oven for 18-20 minutes, or until golden brown on top.
Remove the muffin tin from the oven and let the rolls cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 331.9 g | 121% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 51.3 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 262 mg | 20% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 747 mg | 16% | |
*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.
