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Challah Roll Recipe

Soft, fluffy, and tender rolls made with a challah dough,
Keyword challah rolls
Prep Time 30 minutes
Cook Time 20 minutes
2 hours
Servings 12 Rolls
Author Dikla Levy Frances

Ingredients

For The Dough

  • 7.5 Cups Unbleached all-purpose flour (900g)
  • 1 Tablespoon Instant yeast
  • 4 Tablespoon Sugar (50g)
  • 2 teaspoons Salt (12g)
  • 1 3/4-2 Cups Lukewarm water (420-480ml)
  • 1/4 Cup Vegetable oil (60ml)

For The Toppings

  • 1 Large Egg
  • 1/2-1 Cup Sesame seeds
  • 1/2-1 Cup Poppy seeds
  • 1/2-1 Cup Everything but the bagel seasoning

Instructions

Make The Dough

  • Sift the flour in a large mixing bowl or a bowl of a stand mixer then mix in the yeast, sugar and salt.
  • Drizzle in the water, alternating with the oil while mixing the flour mixture using a wooden spoon, or the paddle attachment.
  • Knead the dough using your hands, or the dough hook until you have a smooth dough. About 4 minutes if using your hands, or 2 minutes if using a stand mixer.
  • Spray with oil and top with a plastic wrap.
  • Place in a warm place and allow to rest for about 90 minutes.

Shape and Bake

  • Line a large baking sheet with parchment paper and set a side.
  • Remove the plastic wrap and gently punch the dough with your fist.
  • Place the dough over a clean work surface, and divide the dough into 12 equal parts.

Shape flower knots

  • Roll each piece into a 12-inch log.
  • Create a U shape and cross the ends.
  • Tuck the bottom end through the hole from the top strand.
  • Tuck the other end from the bottom, allowing it to pick from the center.

Shape one braided rolls

  • Roll each piece into a 16-inch log.
  • Bend the top end at about the one third mark and lay the end over the dough. Now it looks like the number 9.
  • Bring the bottom end through the loop over and under, leaving a "tail".
  • Grab the left side of dough and twist it away from you towards the "tail".
  • Bring the tail through the loop, then tuck it in under the dough.

Topping and Baking

  • Place the egg wash in a medium bowl, and fill separated bowls with different toppings. The bowls should be big enough to dip the rolls in.
  • Dip the top of each roll into the egg wash, then into your choice of topping.
  • Line over a baking sheet lined with parchment paper leaving enough space between each roll.
  • Set a side in a warm place to rest for the second rise.
  • Bake at a 350F (180C) preheated oven for 18-24 minutes, turning the pan mid baking.
  • Remove from the oven, and place over a wire rack to cool.

Notes

  • Store at room temperature for up to three days in a plastic bag.
  • To freeze, wrap the rolls tightly in plastic wrap and place them in a freezer-safe bag. They will keep for up to 2 months. To thaw, unwrap the frozen rolls and let them sit at room temperature or warm them in a low oven.
  • You can also shape into a simple dinner rolls.
  • Use a kitchen scale to measure the ingredients and divide the dough.
  • Start by adding 1 3/4 cup of eater and only add the rest if the flour is dry and does not hydrate.
  • If the dough is too sticky do not add more flour. The starches will absorb the water during the rest time.
  • The number of rolls will yields depending on the size of pieces you divide the dogh.