Challah Rolls

Fresh from the oven

For the last several weeks I was of the understanding that Easter Sunday was on April 11th, this next Sunday. Last weekend I heard people talk about “what they were going to do for Easter next week” and I just thought they were all mistaken, all terribly wrong. Why I didn’t get suspicious when it appeared that I was the only one who had it right while everyone else was wrong, I don’t know.

Shaping the rolls

Finally, while talking to my Mom on my phone, she was able to convince me that it was I who was wrong, and that Easter actually would be on April 4th. Suddenly I had lost a whole week of Easter baking preparation and all my grand plans of posting recipes and ideas to help you plan your Easter meal were shattered. For that, I am sorry and I hope that you all had a lovely holiday.

While these Challah Rolls obviously won’t be appearing as part of your Easter feast, you definitely shouldn’t wait a whole year to try them.

This isn’t the first time I’ve posted a recipe for Challah. I did so about a year ago, but it’s so good that it deserves a second mention. I had been planning for months on serving these beautiful rolls as part of our Easter feast, but really it would be a fine accompaniment to any meal. It would make any nice meal just a little bit fancier, and more delicious. If there’s one thing this bread has going for it, it’s the flavor. You almost don’t even need butter or any other spread, it’s got so much flavor all on it’s own. I made a sandwich today from one of these rolls and some leftover ham and let me just say, wow.

If there’s a second thing these rolls have going for them, it’s that they are absolutely beautiful and look very impressive.

To turn Challah into rolls, simply portion the dough into 2 or 3 ounce balls. Then roll them out to be about ten inches long and tie the strand into a knot. Follow the rest of the recipe, allowing them to rise a little more before baking them for about 10 to 15 minutes.

View my original recipe for Challah Bread