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This Easy Homemade Challah Rolls Recipe produces the softest, most delicious miniature version of Challah Bread and is perfect for making sliders! They are super easy to make and I’ll show you how in this step-by-step instructional post.
What is a Challah Roll?
Pronounced “HAH-luh”, Challuh is a braided Jewish, egg-enriched bread and is traditionally eaten on major holidays. Brushed with an egg wash for that golden color and optionally topped with white sesame seeds. The rolls are a mini version of a braided Challah loaf. Challah is generally kosher and does not contain dairy.
The meaning of the word Challah is thought to mean a “piece of dough removed from loaf as an offering”.
Why is Challah bread braided?
According to the Maltz Museum, “Challah loaves are often braided. The three strands of the braid may represent truth, peace and justice. Another interpretation is that having two loaves of three-stranded braids equals six total strands, which symbolize the six work days of the week aside from Shabbat.”
Ingredients needed to make my Homemade Challah Rolls
To make this recipe, you’ll need the following ingredients:
- Instant Dry Yeast
- Warm Water (about 104 -114 degrees Fahrenheit)
- Granulated Sugar
- Vegetable Oil
- Egg Yolks
- All Purpose Flour
For the egg wash, you’ll need:
- Beaten Egg with a splash of Water
- White Sesame Seeds, optional
How to Proof Yeast
“Proofing” your yeast essentially tests the yeast to make sure it’s viable. You’ll mix warm water (104 to 114 degrees) with half of the sugar and your packet of active dry yeast, allowing it to sit for about 10 minutes. It should bubble up like this. Don’t skip the sugar in this step, it actually feeds the yeast.
In the meantime, whisk together the flour, salt and remaining sugar. Separate two eggs, reserving the whites for another use. Lastly, you’ll need vegetable oil.
Combine everything in the bowl of an electric mixture until you get a sticky, shaggy looking dough like this. Once it starts sticking to the dough hook, it’s time to remove it to a lightly floured surface to finish by hand for about 5-7 minutes or until smooth and elastic.
Place the dough into a lightly oiled bowl and cover with plastic wrap or lint free towels in a warm place in your kitchen. After about an hour, punch down the dough, cover and allow to rise for another 45 minutes.
On a lightly floured surface, add the twice risen dough and knead a few times until you get a smooth ball.
How to shape Challah rolls
Equally divide the dough into 6 pieces. I used a kitchen scale to ensure they were all about the same size, but this is optional. Roll the dough into a log. If the dough is too elastic and resists you, allow it to rest for a few more minutes.
Now, tie the log into a basic knot. Take the ends and tuck them underneath, giving the bottom a few good pinches to keep everything in place.
Cover the formed rolls loosely while the oven preheats. I like to give them about 20 minutes or so.
While the oven is preheating, go ahead and make your egg wash. I used one large egg with a splash of water.
Once the rolls are risen, brush with the egg wash and immediately sprinkle with white sesame seeds. These are optional.
Bake at 350 degrees for about 25 minutes or until golden. Cool on a wire rack.
How to serve Homemade Challah Rolls
You can most definitely serve these as a side, warm with butter and they are absolutely delicious.
To use the rolls as sliders, use a bread knife for a clean cut. The rolls should be completely cooled when you do this.
We used Havarti cheese, roasted turkey breast and a hash brown to form this turkey slider. Toast or microwave to get that cheese all melted.
Additionally, consider adding a bit of leftover cranberry jelly and serve with a side of gravy. You won’t regret it!
Did you make my Easy Homemade Challah Rolls Recipe? Leave a comment below and let me know what you thought. You can also tag me on Instagram @aimee_stock with your photos. I love seeing your creations 🙂
Easy Homemade Challah Rolls Recipe
- Stand Mixer fitted with the dough hook
- Plastic Wrap or Towels
- 1 pkg Active Dry Yeast (2 1/4 teaspoons)
- 1/2 c Warm Water about 104-114 degrees Fahrenheit
- 2 tbsp Sugar
- 2 tbsp Vegetable Oil
- 2 large Egg Yolks
- 1 1/2 c All Purpose Flour you may need up to a few tablespoons more
- 1/2 tsp Salt
FOR THE EGG WASH:
- 1 large Egg beaten, plus a splash of water
- White Sesame Seeds optional
- Add the warm water to the bowl of an electric mixer. Sprinkle half of the sugar and yeast on top. Stir once gently and allow to sit for 10 minutes or until foaming and bubbly.
- Whisk together the all purpose flour, the remaining sugar and the salt.
- Separate two egg yolks, reserving the whites for another use.
- Add the flour mixture, the egg yolks and the vegetable oil to the proofed yeast. Beat, using the dough hook, until it comes together into a shaggy dough, sticking to the hook.
- Remove the dough to a lightly floured surface and knead for 5-7 minutes or until smooth and elastic.
- Add to a lightly oiled bowl and cover with plastic wrap or lint free towels. Place in a warm (not hot) area of your kitchen for one hour or until doubled in size.
- Punch down the dough, cover and allow to rise once again for 45 minutes this time.
- Place the dough on a lightly floured surface and knead just a few times until you get a smooth ball. Divide into equal portions. I used a kitchen scale, but you can just estimate.
- Roll each portion into a log. If it resists you, allow it to rest for a few minutes then try again.
- Preheat oven to 350 degrees.
- Tie the log into a simple knot, then tuck the ends underneath taking care to pinch the bottom of the dough to secure. Place onto a lined baking sheet, covering loosely and allowing to rise while the oven preheats. About 20 minutes.
- While the oven is preheating, create an egg wash of a beaten egg and water.
- Brush the tops of the rolls with the egg wash and immediately sprinkle with white sesame seeds (optional).
- Bake for about 20-25 minutes or until golden. Remove to a rack to cool completely before slicing. Otherwise, serve warm with butter.