Easy Homemade Challah Rolls Recipe

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
• Salt

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 🙂