Mini Challah Rolls- Single Braid
Coooking Temperature: 350°F /177°C / Gas Mark 4
Calories: 7
Adjust Servings Here: 12 loafs
Description
Warm, soft, and flavorful challah rolls are not just for Shabbat. They're great for holiday dinners, parties, and weekday sandwiches. These single-braid challah buns are easy to make and very impressive to serve.
Ingredients
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
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 minutes.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.750 g Bread flour, 12 g Kosher salt
- Knead - Add the yeast mixture to the flour mixture and combine well at 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 it doubles in volume.
- Punch - When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then, roll it into a small log.
- Divide - Using a dough scraper, divide this log into four portions, and then divide each of those portions into three again. This should give you 12 dinner rolls.
- Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 16 to 18 inches long (see video).
- 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.
- 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.
- 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 with a clean kitchen cloth to keep it soft.
- Enjoy!
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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