📝 About This Recipe
These individual-sized Challah rolls are the epitome of comfort, featuring a pillowy-soft interior and a stunning, glossy golden-brown crust. Rooted in Jewish culinary tradition, this enriched dough is sweetened with honey and deepened with high-quality egg yolks for a rich, brioche-like flavor. Whether served at a festive Shabbat dinner or used as the ultimate vessel for a slider, these hand-braided knots bring an artisanal touch to any table.
🥗 Ingredients
Dough Base
- 1 cup Warm Water (105-110°F (40-43°C))
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1/3 cup Honey (clover or wildflower preferred)
- 1/3 cup Vegetable Oil (neutral flavor like canola or grapeseed)
- 2 pieces Large Eggs (at room temperature)
- 1 piece Large Egg Yolk (adds extra richness)
- 1 1/2 teaspoons Fine Sea Salt
- 4 to 4 1/2 cups Bread Flour (plus extra for dusting)
Egg Wash and Topping
- 1 piece Large Egg (beaten with 1 tsp water)
- 1 tablespoon Sesame Seeds (optional garnish)
- 1 tablespoon Poppy Seeds (optional garnish)
- 1 pinch Flaky Sea Salt (for a savory finish)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, honey, and yeast. Whisk gently and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the vegetable oil, 2 whole eggs, and the single egg yolk to the yeast mixture. Whisk until the eggs are fully incorporated.
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3
Attach the dough hook. Add the salt and 4 cups of bread flour. Mix on low speed until a shaggy dough forms.
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4
Increase the speed to medium-low and knead for 7-10 minutes. The dough should be smooth, elastic, and slightly tacky but should pull away cleanly from the sides of the bowl. Add the remaining 1/2 cup of flour only if the dough is too sticky.
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5
Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
Gently punch down the dough to release the air. Turn it out onto a very lightly floured surface.
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7
Divide the dough into 12 equal pieces (approximately 80-90g each). Cover the pieces with a towel to prevent them from drying out while you work.
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8
To shape a knot: Roll one piece of dough into a long rope about 10-12 inches long. Tie the rope into a simple overhand knot, leaving a loop in the center.
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9
Tuck the end that is poking out of the top down through the center hole, and tuck the end poking out of the bottom up and into the center. This creates a beautiful round rosette shape.
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10
Place the shaped rolls onto two parchment-lined baking sheets, spaced at least 3 inches apart.
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11
Cover the rolls loosely with plastic wrap and let them rise for a second time for 45-60 minutes. They should look puffy and feel light.
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12
Preheat your oven to 350°F (175°C). Gently brush the rolls with the egg wash, ensuring you coat all the nooks and crannies for an even shine.
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13
Sprinkle with sesame seeds, poppy seeds, or flaky salt if desired. Bake for 20-25 minutes, rotating the pans halfway through, until the rolls are a deep mahogany brown.
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14
Transfer to a wire rack immediately. Let them cool for at least 15 minutes before serving to allow the internal crumb to set.
💡 Chef's Tips
Always use a kitchen scale to weigh your dough pieces; this ensures all rolls bake at the same rate. Avoid adding too much extra flour during kneading; a slightly tacky dough yields a much softer, fluffier roll. For the ultimate shine, brush the rolls with egg wash once, wait 10 minutes, and brush them a second time just before they go into the oven. If your kitchen is cold, let the dough rise inside an oven that is turned off with the oven light turned on. Store leftovers in a sealed bag; they make incredible French toast or bread pudding the next day.
🍽️ Serving Suggestions
Serve warm with a dish of honey-infused butter and a sprinkle of cinnamon. Pair with a hearty brisket or slow-cooked pot roast to soak up the savory juices. Use as the base for a high-end chicken salad sandwich with toasted almonds and grapes. Serve alongside a bowl of classic Matzo Ball soup for a traditional comforting meal. Enjoy with a glass of sweet Manischewitz or a crisp Chardonnay.