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Challah Rolls

Servings: 12 rolls
Prep Time: 30 mins
Cook Time: 15 mins
Rising Time: 1 hr 30 mins
Total Time: 2 hrs 15 mins
Soft, tender and rich challah bread baked into rolls. Perfect for any occasion.
Challah Rolls | completelydelicious.com
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Ingredients

  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 cup warm water (125 ml)
  • 1/3 cup honey (115 grams)
  • 1/4 cup unsalted butter , melted and cooled (56 grams)
  • 2 large eggs
  • 3 - 3 ½ cups bread flour (360-420 grams)
  • 3/4 teaspoon  salt
  • 1 egg + 1 teaspoon water , beaten (for egg wash)
  • Poppy seeds , for sprinkling (optional)

Instructions

  • Combine warm water and yeast and let sit for 5 minutes till foamy.
  • In the bowl of an electric mixer fitted with a dough hook (or in a large bowl if you intend to knead by hand), combine the yeast mixture, honey, butter, and eggs. Add 2 1/2 cups of the flour, and the salt. Mix on low until it comes together to make a wet dough. Continue adding remaining flour 1/4 cup at a time until dough no longer sticks to your fingers when touched. You may not need all 3 1/2 cups of the flour. Dough should be able to be handled, but still very soft. It will not clear the bowl.
  • Continue kneading on low speed until smooth and elastic, about 5 minutes more.
  • Gently form into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • Gently punch down dough and gather back into a ball. Divide into 12 equal pieces. Working with one piece at a time, roll out into a 6-inch long rope and tie into a knot. Place on a sheet pan lined with parchment paper. Cover with greased plastic wrap and let rise until doubled again, about 30-45 minutes. Meanwhile, preheat oven to 350 degrees F.
  • Brush rolls with egg wash and sprinkle with poppy seeds, if using. Bake until golden brown, about 15-17 minutes.
  • Serve warm. Rolls are best the day they are baked, but will keep at room temperature for up to 3 days.
NOTES:

Nutrition

Calories: 318kcal, Carbohydrates: 57g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 37mg, Sodium: 132mg, Potassium: 83mg, Fiber: 2g, Sugar: 8g, Vitamin A: 158IU, Calcium: 15mg, Iron: 1mg
Course: Snack
Cuisine: American
Author: Annalise

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