Mini Challah Rolls Single Braid

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Warm, soft, and flavorful challah rolls are not just for Shabbat. They’re great for holiday dinners and parties as well as for weekday sandwiches. These single-braid challah buns are easy to make and very impressive to serve.

Challah is a traditional Jewish egg bread that is perfect for the Jewish holiday or Shabbat. These delicious challah rolls are sweet, light, and fluffy with caramelized edges from the oven. Perfect base for buttering and toasting, or for sandwiches and appetizers.

Ingredients and substitutes

• Flour – I like using bread flour for this challah. It gives a soft chew bread with a tender crust. But, for years I have made this with all-purpose flour and it also works wonderfully. So, use either bread or all-purpose flour.
• Water – As I said above, traditionally, challah is made with warm water, and yet the same amount of milk works just as well.
• Instant dry yeast – I like to use instant dry because I’ve always had great success with it.
  • If you have to use active dry yeast, you will need 2 ¼ teaspoons or one packet.
  • And if you use fresh yeast, you will need about 21 grams.
• Sugar –This is not necessarily very sweet because I will be serving this with the main course for dinner. But you can increase the sweetness a bit more to make sweeter challah. And if you prefer, you can also substitute sugar with honey.
• Butter – I like adding butter not just to feed the yeast but also to add flavor. You can substitute the butter for 2 tablespoons of vegetable oil in this recipe.
• Egg – Adds a lot of flavor to the bread, gives a tender crumb, and strengthens the texture. The egg is also a leavening agent that helps the bread rise.

Mini challah rolls, single braid challah

• Yeast mixture – In a mixing bowl or measuring cup, combine warm water (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.
  Pro tip – Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
• Dry mixture – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook.
  Pro tip – If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.

• Knead – Add the yeast mixture to the flour mixture and combine well on medium-low speed. Knead until smooth and elastic. This should take about 18 to 20 minutes on medium-low in the stand mixer or about 20 to 25 minutes by hand on a lightly dusted work surface.
• Bowl – When the dough is smooth, soft, and elastic, shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

• Rise – Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
  Pro tip – Alternatively, you can also place the dough in the fridge to cold-proof overnight. Thaw at room temperature for an hour before shaping.
• Punch – When the dough is double in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then, roll it into a small log.
  Pro tip – At this point, there is no need for additional flour. So, use a light dusting of flour.

• Divide – Using a dough scraper divide this log into four portions and then each of those portions into 3 again. This should give you 12 dinner rolls.
  Pro tip – These are 12 rolls each 110 grams but you can also make 16 smaller rolls each 85 grams.
• Ropes – Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an un-floured work surface. Then, roll like jelly roll into a rope about 16 to 18 inches long (see video)
  Pro tip – You can also just stretch the dough into a rope but this method will give a better texture without air pockets.

• Single braid challah – Braid the challah using a single rope. Start by shaping into a number six. Loop the top in a knot, twist the bottom, then anchor the top into the bottom. As shown in the progress pictures and video.
  Pro tip – Dust the rope with flour to prevent it from sticking. Makes it easier to braid.
• Proof – Place the rolls on a baking sheet lined with parchment paper. Cover with plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes.
  Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.

• Oven – About 20 minutes before baking preheat the oven to 350°F /177°C / Gas Mark 4
• Bake – Brush the bread with egg wash. Sprinkle with sesame seeds. Then, bake each loaf on the center rack of the oven for 20 to 25 minutes.
• Cool – Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
  Pro tip – Do not leave the rolls on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.
• Enjoy!

Creative ways to use challah bread

Challah bread is a delicious and versatile type of bread that can be used creatively beyond the traditional use for Jewish Sabbath and holiday meals. It is a versatile bread and can be used in many recipes where regular bread is used. Its slightly sweet and rich flavor can add a unique twist to both sweet and savory dishes. Here are some unique and creative ideas for using challah bread.

• French toast casserole – Cut the challah into thick slices, soak them in a mixture of eggs, milk, cinnamon, and vanilla, and then bake them in a casserole dish. Serve these challah French toast with maple syrup and fresh fruits for a delightful breakfast or brunch dish.
• Challah bread pudding – Transform leftover or slightly stale challah into a rich and decadent bread pudding. Combine cubed challah with a custard mixture of eggs, milk, sugar, and favorite flavors like chocolate, caramel, or berries. Bake until golden and set for a delightful dessert.
• Savory bread stuffing – Use challah bread instead of traditional white bread in your Thanksgiving or holiday stuffing. The slight sweetness of the challah adds a unique twist to the savory dish.
• Grilled cheese sandwiches – Elevate your grilled cheese game by using challah bread slices instead of regular sandwich bread. The thickness and texture of challah make for a delicious and indulgent sandwich experience.
• Challah bread croutons – Cube challah bread and toss them with olive oil, salt, pepper, and your favorite herbs. Bake until crispy to create delicious homemade croutons for salads or soups.
• Bread bruschetta – Cut challah into thin slices, toast them, and top with fresh tomato, basil, garlic, and balsamic glaze for a unique twist on classic bruschetta.
• Challah bread panzanella – Make a delightful panzanella salad using cubed and toasted challah bread, fresh tomatoes, cucumber, red onion, basil, and a tangy vinaigrette dressing.
• Challah bread fondue – Cube and toast challah bread piece and serve it as one of the dippers for a tasty cheese fondue. The combination of sweet challah with savory melted cheese is a delightful contrast.
• Sweet bread pudding parfait – Layer chunks of challah bread pudding with whipped cream, fresh fruits, and nuts to create a delightful dessert parfait.
• Bread strata – Create a savory breakfast strata using challah bread layered with eggs, cheese, vegetables, and meats. Let it sit overnight, then bake it for a delicious and satisfying breakfast casserole.

More challah recipes

• Easiest 3 Braid Challah Bread Recipe
• 4 Braid Challah Bread Recipe
• 5 Braid Challah Recipe – Braided Bread
• 6 Braid Challah Recipe
• Milk and Honey Challah
• Challah Sandwich Bread
• See all challah bread recipes or see all bread recipes

Challah Sandwich Bread

Easiest 3 Braid Challah Bread Recipe

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Sandwich Brioche Bread Recipe

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Easiest 3 Braid Challah Bread Recipe

Milk and Honey Challah

Round Challah

4 Braid Challah Bread Recipe

Mini Challah Rolls- Single Braid

Author: Veena Azmanov

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Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Proofing time: 1 hour hr 45 minutes mins

Total Time: 2 hours hrs 35 minutes mins

Coooking Temperature: 350°F /177°C / Gas Mark 4

Calories: 132kcal

Adjust Servings Here: 12 loafs

Description

Warm, soft, and flavorful challah rolls are not just for Shabbat. They're great for holiday dinners and parties as well as for weekday sandwiches. These single-braid challah buns are easy to make and very impressive to serve.

Video

Ingredients 

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Total dough 1365 grams – Makes 12 challah rolls – 110 grams each

• ▢ 375 ml (1½ cups) Water (warm 110F)
• ▢ 10 g (3¼ tsp) Instant dry yeast
• ▢ 30 g (2 tbsp) Sugar
• ▢ 40 g (2 tbsp) Oil (cooking or olive)
• ▢ 150 g (3 large) Eggs
• ▢ 750 g (6 cups) Bread flour (or 50% bread and 50% all-purpose flour)
• ▢ 12 g (1¾ tsp) Kosher salt

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Instructions

• Yeast mixture – In a mixing bowl or measuring cup, combine warm water (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.

  Pro tip – Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
  375 ml Water, 10 g Instant dry yeast, 30 g Sugar, 40 g Oil, 150 g Eggs
• Dry mixture – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook.

  Pro tip – If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
  750 g Bread flour, 12 g Kosher salt
• Knead – Add the yeast mixture to the flour mixture and combine well on medium-low speed. Knead until smooth and elastic. This should take about 18 to 20 minutes on medium-low in the stand mixer or about 20 to 25 minutes by hand on a lightly dusted work surface.
• Bowl – When the dough is smooth, soft, and elastic, shape it into a ball. Then, place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
• Rise – Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.

  Pro tip – Alternatively, you can also place the dough in the fridge to cold-proof overnight. Thaw at room temperature for an hour before shaping.
• Punch – When the dough is double in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then, roll it into a small log.

  Pro tip – At this point, there is no need for additional flour. So, use a light dusting of flour.
• Divide – Using a dough scraper divide this log into four portions and then each of those portions into 3 again. This should give you 12 dinner rolls.

  Pro tip – These are 12 rolls each 110 grams but you can also make 16 smaller rolls each 85 grams.
• Ropes – Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an un-floured work surface. Then, roll like jelly roll into a rope about 16 to 18 inches long (see video).

  Pro tip – You can also just stretch the dough into a rope but this method will give a better texture without air pockets.
• Single braid challah – Braid the challah using a single rope. Start by shaping into a number six. Loop the top in a knot, twist the bottom, then anchor the top into the bottom. As shown in the progress pictures and video.

  Pro tip – Dust the rope with flour to prevent it from sticking. Makes it easier to braid.
• Proof – Place the rolls on a baking sheet lined with parchment paper. Cover with plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes.

  Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
• Oven – About 20 minutes before baking preheat the oven at 350°F /177°C / Gas Mark 4
• Bake – Brush the bread with egg wash. Sprinkle with sesame seeds. Then, bake each loaf on the center rack of the oven for 20 to 25 minutes.
• Cool – Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.

  Pro tip – Do not leave the rolls on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.
• Enjoy!

Recipe Notes & Tips

• Measure all ingredients ahead of time, so you don’t forget anything at the last minute.
• For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
• The liquid (milk or water) must be warm (not hot) – about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
• Most yeasts have a long shelf life, but they can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand for 5 minutes. If it gets foamy the yeast is good to go. If not, it’s best to buy fresh yeast or check the temperature of the milk.
• Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour and then add the yeast mixture.
• A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you soft puffy bread. So, don’t be tempted to add more flour than mentioned in the recipe.
• Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
• Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
• Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
• Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.

Adapted from –

Inspired by –

Flour water salt and yeast

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 132– kcalCarbohydrates: 23– gProtein: 5– gFat: 2– gSaturated Fat: 1– gCholesterol: 16– mgSodium: 241– mgPotassium: 47– mgFiber: 1– gSugar: 2– gVitamin A: 24– IUCalcium: 6– mgIron: 1– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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