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.
Table of Content
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.
Why make these mini challahs
- Braiding challah is easier than you think. And, it doesn't get easier than a single braid!
- As you can see in my video and step-by-step progress pictures, the process is simple and easy just like making any other bread dough just with braiding.
- And most of the ingredients are simple pantry staples or easy to find.
- The process is like any other dinner roll, except that it's a braided loaf which means they are more impressive to serve.
- Of course, leftovers can be kept for a few days at room temperature or frozen in the freezer for up to a month
- These are perfect to use for sandwiches as well as baked French toast.
Timeline
- Dough - 20 minutes
- Rise - 60 to 90 minutes (or overnight in the fridge)
- Roll dough - shape the loaf - 20 minutes
- Proof the bread - 45 to 60 minutes
- Bake the bread - 20 to 25 minutes
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!
Tips for success
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- And, 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.
- Also, 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.
How long can you keep these mini challahs?
These will keep at room temperature for 3 to 4 days. But, they can also be frozen in the freezer for up to a month or more.
How is challah different from bread?
Well, challah is a type of bread. Challah, a popular Jewish bread, is made from white flour, water, and eggs. Jewish people do not eat meat and dairy together which is why this bread does not use any milk or butter.
Is challah healthy?
The question of whether challah bread (Jewish challah) is a healthy option comes up often. Considering that it is not loaded with butter, milk, or sugar I'd say it is healthy than most bread.
Can you refrigerate challah dough?
Yes, I like to make my dough the previous evening and leave it to rise in the fridge overnight. The next day, thaw the dough an hour before you braid, proof, and bake. Fresh just in time for dinner.
Printable Recipe
Mini Challah Rolls- Single Braid
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F /177°C / Gas Mark 4
Difficulty: Easy
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough 1365 grams - Makes 12 challah rolls - 110 grams each
- 375 ml (1½ cups) Water (warm 110F)
- 10 g (3¼ teaspoon) Instant dry yeast
- 30 g (2 tablespoon) Sugar
- 40 g (2 tablespoon) 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 teaspoon) Kosher salt
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.
Inspired by -
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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Jenny
I love a good Challah bread. These Mini Challah Rolls should be outstanding. The dry yeast will give it a wonderful flavor. Can’t wait to make them!
Tristin
This made the best sandwich bread and was so easy thanks to your easy to follow directions!
Veena Azmanov
Thank you, Tristin
Elizabeth
I love any and all bread, but braided bread has a special place in my heart! Always so pretty! Excited to make this bread soon!