This isn’t your average dinner roll! It starts with a classic challah dough, but it’s shaped into small knotted rolls. Though making challah dough can feel like a daunting task, with a little bit of planning, it’s easier than you think.
Knead to Know
Proofing yeast is a key part of bread making, and getting a beautifully risen roll. When the yeast doesn’t properly activate, you’ll get dense and flat pucks. Not only does yeast help the bread rise, thanks to the release of carbon dioxide, it also gives it an incredible aroma and flavor. The first thing to do when making bread is to test your yeast by mixing it with lukewarm water and something sweet, like sugar or honey, what I use here. Give it approximately 5 minutes to bloom. If your mixture becomes frothy and bubbly, your yeast is good to go! If not, you may need fresher yeast. Be sure to check the best before date on the package.
It’s Normal For the Dough To Be Wet
This dough will be vert sticky, yet smooth and elastic. It may feel a little too wet, but don’t add more flour. After its first rise, it’ll become easier to work with. Still too sticky? Sprinkle a little bit of flour onto your counter—start with about 1 tablespoon. You don’t want to add too much flour to the dough.
Be Patient While the Dough Proofs
The secret to great challah is a warm place to proof your dough and a little patience. Proofing is an important step you should not skip. I place the bowl of dough right next to my oven or on the back burner of the stove top while the oven preheats. For the first rise, let the dough proof until doubled in size and then again for a shorter time after you shape them into rolls.
Two Ways to Freeze Challah Rolls
If you want to plan ahead, there are two ways to freeze the challah rolls: Freeze unbaked rolls: After you shape the rolls, but before you do the second rise, pop the unbaked rolls in the freezer until frozen solid. Then, transfer them into a large zip top freezer bag for up to 2 months. When you’re ready to bake them, place the frozen rolls on a parchment paper-lined baking sheet and allow them to thaw overnight in the fridge. Then, take them out of the fridge and allow them to come to room temperature and rise for 30 to 45 minutes. Give them an egg wash and bake! Freeze baked rolls: Bake the challah rolls and cool them fully. Transfer them into a zip top freezer bag and freeze them for up to 2 months. Defrost them at room temperature for 30 to 45 minutes before enjoying!
Roll With It
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2/3 cup warm water
2 1/4 teaspoons (1 package) instant yeast
1/4 cup honey
2 large eggs, at room temperature
3 tablespoons olive oil
3 3/4 cups (450g) bread flour, plus more for shaping
1 teaspoon kosher salt
For the egg wash
1 large egg, whisked
1 tablespoon water
1/4 cup sesame seeds or poppy seeds
While the dough is proofing, line a large baking sheet with parchment paper. While shaping, keep the dough under a clean kitchen towel until ready to shape. Use both hands to roll a piece of dough into a 12-inch rope. Start on one end and coil it into a spiral, tucking the end underneath and pinching to seal. Transfer to the prepared baking sheet. Repeat with remaining dough. Cover the baking sheet with plastic wrap or a clean kitchen towel and let rise for 15 to 20 minutes. Let cool before serving. Did you love the recipe? Leave us stars below!
