Challah Rolls
Soft, slightly sweet, and beautifully golden individual challah rolls with a tender, pillowy crumb. These braided beauties are egg-washed for that signature glossy finish and make any dinner table feel like a celebration. Perfect for Shabbat, holidays, or anytime you want a dinner roll that doubles as a centerpiece.
For 4 servings
- mix · ~10 min
Activate the yeast.
In the bowl of a stand mixer, combine the lukewarm water, honey, and yeast. Let it sit for about 5 to 10 minutes until the mixture becomes foamy and fragrant.
TIPWater should be warm to the touch but not hot — think baby-bath temperature. Too hot and it will kill the yeast. - mix · ~2 min
Combine the wet ingredients.
Once the yeast is foamy, add the 2 eggs, oil, and salt to the bowl. Mix with the paddle attachment on low speed until everything is just combined.
- knead · ~10 min
Knead the dough.
1.Switch to the dough hook and add the flour all at once.2.Knead on low speed for 2 minutes until a shaggy dough forms.3.Increase to medium-low speed and continue kneading for 6 to 8 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.TIPThe dough should feel slightly tacky but not sticky. If it's clinging heavily, add flour a tablespoon at a time. - rest · ~90 min
Let the dough rise until doubled.
Form the dough into a smooth ball. Place it in a lightly oiled large bowl, turning the dough once to coat it with oil. Cover tightly with plastic wrap or a clean kitchen towel. Leave it in a warm, draft-free spot until it has doubled in size, about 1.5 to 2 hours.
TIPIf your kitchen is cold, turn the oven on for just 1 minute, turn it off, then let the dough rise in the slightly warmed oven. - prep · ~15 min
Shape the challah rolls.
1.Gently punch down the risen dough to release the air.2.Turn it out onto a very lightly floured surface and divide it into 8 equal pieces.3.Roll each piece into a long rope, about 10 to 12 inches long.4.Tie each rope into a simple knot and tuck the ends underneath to form a neat round roll.TIPFor smaller pull-apart style rolls, divide the dough into 16 pieces instead and place 3 small balls together in each muffin cup. - rest · ~50 min
Proof the shaped rolls.
Place the shaped rolls onto a parchment-lined baking sheet, leaving about 3 inches of space between them. Cover loosely with lightly oiled plastic wrap and let them proof until they are noticeably puffy and have nearly doubled in size again, about 45 minutes to 1 hour.
TIPThe rolls are ready to bake when you gently press a finger into the side and the indentation slowly springs back. - prep · ~15 min
Preheat the oven and prepare the egg wash.
About 15 minutes before the rolls are done proofing, position a rack in the middle of the oven and preheat it to 350°F. In a small bowl, beat the remaining egg with 1 tablespoon of water to make an egg wash.
- bake · ~22 min
Brush with egg wash and bake to a golden brown.
1.Gently brush the tops and all exposed sides of each roll with the egg wash, being careful not to let it pool at the base.2.If desired, sprinkle with poppy seeds or sesame seeds immediately.3.Bake for 18 to 22 minutes, rotating the pan halfway through, until the rolls are a deep, glossy golden brown and sound hollow when tapped on the bottom.TIPDon't skip the egg wash — it's what gives challah its iconic lacquered, mahogany shine. - rest · ~15 min
Cool the challah rolls on a wire rack.
Transfer the baked rolls from the sheet to a wire rack immediately. Let them cool for at least 15 minutes before pulling apart or slicing. They will finish cooking from the residual heat.
TIPEating them too soon will result in a gummy texture — patience pays off with a perfect, fluffy crumb.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Weigh your flour for accuracy; 3.5 cups is about 440g.
- 2Use room-temperature eggs for better dough hydration and rise.
- 3Knead until the dough passes the windowpane test for proper gluten development.
- 4For extra shine, apply a second coat of egg wash 5 minutes before baking.
- 5To store, wrap cooled rolls tightly and keep at room temp for up to 2 days.
- 6Freeze baked rolls in a resealable bag; reheat at 300°F for 5 minutes.
- 7If shaping knots feels tricky, simply form 3-strand mini braids for a classic look.
Adapt it for your goals.
Whole-wheat
Replace 1 cup of all-purpose flour with whole-wheat flour for a nuttier flavor and extra fiber. Add 2 tablespoons extra water to compensate for the bran's absorption.
veganVegan
Substitute eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use maple syrup instead of honey. Brush with plant-based milk for a matte finish.
savorySavory
Reduce honey to 1 tablespoon and add 1 teaspoon garlic powder, 1 teaspoon dried rosemary, and 1/2 teaspoon black pepper. Top with flaky sea salt before baking.
cinnamon raisinCinnamon-raisin
Knead in 1/2 cup raisins and 1 teaspoon cinnamon with the flour. The sweet spice pairs perfectly with the honey and makes these rolls a breakfast treat.
Why this is on our healthy list.
Moderate Protein from Eggs
Each roll contains egg protein, which provides essential amino acids for muscle repair and satiety.
Contains Honey's Antioxidants
Honey offers trace antioxidants and natural sugars, which may help soothe sore throats when consumed warm.
Low in Added Fats
With only 3 tablespoons of oil across 8 rolls, this recipe is relatively low in added fats compared to many enriched breads.
Source of B Vitamins from Flour
Enriched all-purpose flour contributes B vitamins like folate and niacin, important for energy metabolism.
Frequently asked questions
Yes. Use the same amount (2.25 tsp) but dissolve it in the warm water and honey first, then wait 10 minutes for it to foam before adding other ingredients.
