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Fluffy, golden, and beautifully braided, these slightly sweet egg bread rolls are a delight. Perfect for tearing and sharing at holiday dinners, or for making the most amazing little sandwiches the next day.
Activate the Yeast (Proofing)
Mix the Dough
Knead and First Rise
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Fluffy, golden, and beautifully braided, these slightly sweet egg bread rolls are a delight. Perfect for tearing and sharing at holiday dinners, or for making the most amazing little sandwiches the next day.
This jewish_american recipe takes 207 minutes to prepare and yields 12 servings. At 236.06 calories per serving with 6.35g of protein, it's a moderately challenging recipe perfect for side or snack or breakfast or brunch.
Shape the Rolls
Second Rise and Egg Wash
Bake and Cool
Instead of sesame seeds, try poppy seeds, flaky sea salt, or an 'everything bagel' seasoning blend.
Knead 1/2 cup of raisins or chocolate chips into the dough after the first rise, before shaping the rolls.
Instead of 12 small rolls, divide the dough into two equal halves and make two larger 3-strand braided loaves. Bake for 25-30 minutes.
Add 1 teaspoon of garlic powder and 1/2 teaspoon of dried rosemary to the flour for a savory twist.
The complex carbohydrates from the flour provide a steady source of energy, making these rolls a satisfying addition to any meal.
The eggs in the dough contribute protein, which is essential for building and repairing tissues and maintaining muscle mass.
Each challah roll contains approximately 230-240 calories, depending on the exact size and ingredients used. This is primarily from the flour, oil, and eggs.
Challah is an enriched bread, meaning it contains eggs, sugar, and oil, making it higher in calories and fat than lean breads like a baguette. It can be enjoyed as part of a balanced diet, providing energy from carbohydrates and some protein from the eggs.
Yes. After kneading, you can place the dough in an oiled bowl, cover it, and refrigerate for up to 24 hours for its first rise. This slow fermentation can even enhance the flavor. Let it sit at room temperature for about 30-60 minutes before shaping.
The most common reasons are expired or dead yeast, or water that was too hot (which kills the yeast). Ensure your yeast is fresh and your water is warm to the touch, not hot.
Absolutely! Bread flour has a higher protein content, which will result in a chewier, more structured roll. You can substitute it 1:1 for all-purpose flour.
Store the rolls in an airtight container or bread box at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.