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Challah Rolls

challah rolls in a bread basket with a grey napkin underneath

5 from 1 reviews

These Knotted Challah Rolls have a light and airy soft crumb interior and golden brown crust. They are simple to make and delightful to eat!

Scale

Ingredients

For the Flour Paste:

For the Dough:

For the Egg Wash:

Instructions

  1. Make the Flour Paste: Whisk water and flour in a bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms a mound when dropped from the end of a whisk into the bowl, about 40 to 80 seconds
  2. Make the Dough: In the bowl of a stand mixer, whisk the flour paste from Step 1, egg and yolks, water, and oil until well combined. Add flour and yeast. Fit mixer with dough hook and mix on low speed until all flour is moistened, 3 to 4 minutes. Let stand for 20 minutes. After 20 minutes, add the sugar and salt to the bowl and mix on medium speed for 9 minutes (dough will be quite firm and dry). Transfer dough to a clean counter and lightly spray the now-empty mixer bowl with vegetable oil spray. Knead the dough briefly to form a ball and return it to the oiled bowl. Lightly spray the dough with vegetable oil spray and cover the bowl with plastic wrap. Let dough rise until about doubled in volume, about 1 ½ hours
  3. Shape into Rolls: Line a rimmed baking sheet with parchment paper and stack the lined baking sheets on top of second baking sheet to prevent the bottom of the bread from getting too browned or burnt. Transfer the dough to a clean counter and press into an 8-inch square, expelling as much air as possible.Using a bench scraper or very sharp knife, cut the dough into 10 evenly sized portions. You can be precise by weighing the dough then dividing that weight by 10 to determine the weight of each roll. Or you can eyeball it. Working with one portion at a time, divide it into 2 pieces and roll each piece into a 10-inch long rope. Press the ends of the ropes together at one end, then twist the ropes around each other. Holding the joined end with one hand, coil the twisted ropes around that end, pinching the other end under the coil to hold it in place (be sure it’s really pinched together, as it may come apart while rising if it’s not held in place well enough). Repeat with the remaining portions. Carefully transfer to the prepared baking sheet. Cover loosely with plastic wrap and allow to rise until the dough does not spring back fully when gently pressed with your knuckle, about 3 hours
  4. Make the Egg Wash: Thirty Minutes before baking, adjust oven rack to the middle position and preheat oven to 350ºF (177ºC). Whisk together egg and salt. Brush the rolls gently with egg wash and sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning, if using
  5. Bake: Bake until rolls are deep golden brown and register at least 195ºF (90ºC), 20 to 25 minutes. Let cool on the baking sheet for 20 minutes

Notes

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