Challah Rolls

I've taken my very best Challah Bread recipe and turned it into mini knotted Challah Rolls. Perfect for sandwiches and your bread basket!

The interior of this challah is light and airy with a golden crust. Learn how to braid challah into rolls like a pro with this recipe and technique.

One of the critical methods to produce this challah is an Asian method of creating a flour paste out of cooked flour and water called tangzhong. This technique produces softer yeast breads. Which is exactly what we want in a challah.

Challah rolls are perfect for the dinner table or for stacking high with your favorite sandwich meat/filling.

I make 10 rolls out of this batch of dough. Follow the instructions for braiding - simpler than you think once you have them divided (and I recommend weighing them into even pieces).

Place gently on a parchment lined baking sheet, cover loosely with plastic wrap, and allow to proof for about 3 hours, or until the dough does not spring back fully when gently pressed with your knuckle.

Challah rolls have a light and airy soft crumb interior and golden brown crust, perfect for eating!