Challah Rolls (Challah Buns)

Challah rolls topped with sesame seeds on a tile backdrop.

These challah rolls are light and fluffy and the perfect egg-rich bread to soak up Matzo ball soup or serve alongside your holiday feast! All you need is 6 simple ingredients to make your own mini challah rolls at home.

Course Bread, Snack

Cuisine American, Jewish

Diet Kosher, Vegetarian

Prep Time 1

Cook Time 15

Rise Time 3

Total Time 4 15

Servings rolls

Calories 364kcal

Author Alana Lieberman

Cost $10

Equipment

Ingredients

4 ½ to 5 cups all purpose flour, divided
2 ¼ teaspoons (1 packet or ¼ ounce) instant rapid rise yeast
2 teaspoons kosher salt
¾ cup lukewarm water 120 to 130 degrees F
½ cup honey
6 tablespoons vegetable oil, plus extra for greasing bowl
3 large eggs, room temperature, plus 1 additional egg for coating the top of the dough
1 large egg yolk, room temperature
½ tablespoon sesame seeds, poppy seeds, or other seeds for topping

Instructions

In the bowl of a stand mixer fitted with a dough hook, combine 2 cups flour, yeast, and salt. Lightly mix together with a spoon.
Add lukewarm water, honey, 6 tablespoons vegetable oil, 3 eggs, and 1 egg yolk. Mix on medium-low speed until combined, scraping the sides of the bowl as needed. You will have a wet batter.
Add another 2 ½ cups of flour and continue to mix on medium speed until the dough thickens and becomes sticky, about 15 to 20 minutes. Again, scraping the sides as needed.
Remove the bowl from the stand mixer. Prepare a large, clean area by covering it with ¼ to ½ cup of flour so the dough doesn’t stick.
Scoop out the dough and knead by hand for another 10 to 20 minutes, or until the dough absorbs all the flour and is smooth, elastic, and minimally sticky.
(To test the dough, use your finger to poke the side of the dough, if it springs back quickly, it is kneaded enough. However, if the indentation remains and does not spring back, continue kneading until it does.)
Grease a large bowl with 1 tablespoon of additional vegetable oil. Add the dough and coat it in the oil on all sides.
Cover the bowl with plastic wrap or a clean kitchen towel and allow the dough to rest on the counter until it has risen to double its size, about 2 hours.
(The speed of rising will depend on the warmth of your kitchen. It could take the dough 2 to 3 hours to double in size.)
Once doubled, remove the dough from the bowl and split into 10 even-sized pieces. Roll each into a ball.
Working with one ball at a time, split the ball in two equal parts. Roll the halves into two 12-inch long strands.
Twist the two strands around one another. Then, swirl the entire twist into a spiral ball by rolling the bottom up into itself.
Tuck the remaining end under the roll of dough to complete the circle. Repeat with the rest of the dough balls until you have 10 spiral rolls.
Carefully transfer each roll of dough onto two parchment-lined baking sheets. Cover loosely with plastic wrap or clean kitchen towel and let rise in a warm place for another 1 to 2 hours, or until it is about 1 ½ times its original size.
Towards the end of the rising time, preheat oven to 350 degrees F. Make sure there is space above each rack for the rolls to rise.
In a small bowl, whisk 1 egg. Brush egg liberally over the top of each risen roll, covering the entire top. (You may not use the entire egg.)
Sprinkle the tops of the rolls with sesame seeds, poppy seeds, or other seeds, if desired.
Double the baking sheets by placing the baking sheets with the dough, on top of another same-sized baking sheet. This will help protect the bottom of the bread from browning too quickly. Place the doubled baking sheets in the oven.
Bake for 15 to 20 minutes, or until golden brown on top and a thermometer inserted in the middle reaches 190 to 200 degrees F.
Remove from the oven and place on a cooling rack to cool completely before storing.
To turn these rolls into buns, simply slice them in half horizontally and top with your favorite meats and vegetables.

Notes

This recipe makes 10 4-inch rolls. If you'd like smaller dinner rolls, divide the dough into 15 balls instead of 10.
Store yeast in a cool, dry place. Check its expiration date before using. If it is expired, throw it out and buy fresh.
Spray your measuring cup with nonstick spray before measuring the honey. This will prevent it from sticking.
Make sure the water is between 120 and 130 degrees F. If it is too cool, it won't activate the yeast, but if it is too warm, it will kill the yeast.
Make sure to rise the dough in a warm, draft-free area. However, if it is too warm, the dough will stop rising and you won't get a nice, fluffy challah roll. The ideal environmental temperature for rising is between 78 and 80 degrees F.
See the step-by-step photos in the post above for additional visual help in braiding the challah rolls.

Nutrition