Vegan Challah Rolls
Delight your table with these beautifully braided Vegan Challah Rolls—soft, fluffy, and perfectly golden, they are a plant-based twist on the traditional Jewish bread. Made with simple ingredients like flaxseed meal for an egg-free binding, maple syrup for a hint of sweetness, and a light sprinkle of coarse sea salt or sesame seeds for texture, these rolls deliver the same rich flavor and pillowy texture you'd expect from classic challah. Perfect for holiday gatherings, weeknight dinners, or as a centerpiece for any special occasion, this recipe combines an easy-to-follow dough preparation with an elegant shaping technique. These dairy- and egg-free challah rolls will win over vegans and non-vegans alike, making them a universally loved addition to your breadbasket.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.33 cup Granulated sugar
- 1 teaspoon Salt
- 1.25 cups Warm water
- 0.33 cup Vegetable oil
- 2 tablespoons Maple syrup
- 2 tablespoons Flaxseed meal
- 6 tablespoons Water (for flax egg)
- 1 tablespoon Coarse sea salt or sesame seeds
Instructions
In a small bowl, combine the flaxseed meal and 6 tablespoons of water. Stir well and let it sit for 10 minutes to thicken, forming a flax egg.
In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt until well combined.
In another bowl, mix the warm water, vegetable oil, maple syrup, and the prepared flax egg.
Slowly add the wet ingredients to the dry ingredients, stirring with a wooden spoon or using a stand mixer with a dough hook attachment on low speed until it forms a sticky dough.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can knead in the stand mixer on medium speed for about 5 to 7 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Once risen, punch the dough down gently to release air. Divide it into 12 equal pieces, shaping each into a smooth ball.
To form traditional Challah rolls, take each ball and roll it into a long rope, approximately 10 inches in length. Loop the rope into a knot, tucking the ends under the roll.
Place the shaped rolls onto a baking sheet lined with parchment paper, leaving space between each roll. Cover them with a kitchen towel and allow to rise again for 30 minutes or until puffy.
Preheat your oven to 350°F (175°C) during the second rise.
Before baking, lightly brush the tops of the rolls with a mixture of water and a touch of maple syrup for shine, and sprinkle with coarse sea salt or sesame seeds.
Bake in preheated oven for 20-25 minutes or until golden brown and hollow sounding when tapped on the bottom.
Allow the rolls to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 480.3 g | 175% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 94.1 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 654 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.
