Challah Rolls Recipes | Quick & Delicious

Fluffy, soft, and irresistibly tasty, challah rolls are a beloved bread in Jewish cuisine. With their braided shape and shiny, golden crust, these rolls are perfect for Shabbat and other holidays.

Kids love pulling apart the little braids and dipping the rolls in soup or olive oil, while adults enjoy the convenience of having individual portions for serving.

Challah rolls are equally at home on the dinner table or for handing out at celebrations like Brit Milah and Bar/Bat Mitzvah.

Procedure For Making Challah Rolls Recipe

• Combine the flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Mix to combine. 
• In a small bowl, lightly beat the eggs. Add the water and oil and mix well. 
• With the mixer running, Slowly pour in the wet ingredients. Mix until the dough comes into a shaggy mass, about 1 minute. 
• Increase the speed to medium and knead for 6-7 minutes. The dough will be sticky but become smooth and elastic as it kneads.
• Lightly grease a large bowl with oil. Transfer the dough to the bowl, turning to coat in oil. Cover tightly with plastic wrap. Refrigerate for at least 8 hours and up to 24 hours.
• The next day, line two baking sheets with parchment. Lightly flour a work surface. Turn out the chilled dough. Divide into 12 equal pieces, about 3 ounces each. 
• To shape each roll, Stretch the dough into a rectangle, approximately 6×3 inches. Starting from the short end, roll up tightly into a cylinder. Pinch the seam closed. 
• Place seam side down and gently roll back and forth to elongate the cylinder into a rope about 12 inches long. 
• Braid the rope into a simple 3-strand braid, pinching the ends to seal. Transfer to the prepared baking sheets. 
• Cover loosely with plastic and let rise until nearly doubled in size, about 1 hour.
• Preheat the oven to 375°F. 
• Make the egg wash by beating the egg, water, and salt. Brush the egg wash generously over the braided rolls.
• Bake for 20-25 minutes, rotating the pans halfway through. The rolls become complete when deep golden brown. 
• Let cool for 10 minutes on the pans before serving warm.

Tips and Tricks

• For the softest texture, use bread flour, which has more gluten to give a good rise and that soft, fluffy crumb.
• The overnight rise in the fridge develops incredible flavor. The slower fermentation allows the yeasty, malty flavors to build.
• When braiding the rolls, overlap the strands slightly and stretch them as you braid to give those dramatic, defined ridges in the final shape.
• For bakery-perfect sheen, load on the egg wash right before baking. Use a pastry brush to get into all the nooks and crannies.
• If you don’t want to commit to a batch, the dough halves nicely. Make one loaf and freeze half the dough for later. Thaw overnight in the fridge before shaping and baking.
• For round challah rolls instead of braided, divide the dough into 12 portions. Shape into smooth balls and arrange on the baking sheets. 
• Personalize your rolls by sprinkling everything bagel topping, sesame, or poppy seeds on top before baking.
• Bake as a pull-apart loaf by braiding the entire batch in one large loaf. Slice or tear apart at the table.

FAQs

How long to bake challah rolls?

The full baking instructions of challah rolls are:

• Preheat oven to 375°F.
• Bake rolls for 20-25 minutes.
• Rotate pans halfway through baking.
• Rolls are done when deep golden brown.

The total baking time is 20-25 minutes in a 375°F oven, so be sure to rotate the pans halfway through for even baking, and don’t forget to bake until the rolls are deep golden brown, indicating they are ready. 

The baking time can vary slightly based on the size and number of rolls and how long the dough was proofed and rose before baking. But 20-25 minutes is a general guideline for how long to bake these challah rolls to perfection.

How many calories in a challah roll?

The full nutrition breakdown per challah rolls serving is:

• Calories: 160
• Fat: 5g
• Protein: 4g 
• Carbohydrates: 25g

The calories come from the bread flour, sugar, eggs, and oil used to make the dough. The overnight fermentation also develops more complex sugars and flavors to the calorie count.

Conclusion

With their impressive braided shape and irresistible flavor, challah rolls impress at your next Jewish holiday or Shabbat dinner. The overnight rise develops deep flavors, while a slow braid gives that signature look.

Brushed with shiny egg wash and baked until golden, these rolls look and smell like they came fresh from an artisan bakery. Making challah is easier than you think when you follow the steps for proper kneading, rising, and baking. Your family will be thrilled to tear into these soft, chewy rolls still warm from the oven. Explore our sweet category for delectable desserts, just like of these challah rolls.