These Mini Challah Rolls are deliciously soft, fluffy and slightly sweet. They are perfect for Shabbat dinner, Holidays celebration or a served as dinner rolls. This recipe will show you exactly how to make challah buns step-by-step, and four different techniques to shape them.
Sesame Seeds or Poppy Seeds for toppingto taste, optional
Instructions
Place the Warm Water (around 35'c / 95'f), Sugar and Yeast in the bowl of your stand mixer. Mix then set aside for about 10 minutes or until you can see small bubbles or froth appear on the surface (See note 1).
Whisk in the Oil, Honey and Eggs. Add the Flour and the Salt. Attach the dough hook attachment to the stand mixer. Set it on medium to medium high speed and knead for 15 to 20 minutes or until very soft and stretchy (see note 2).
Cover the bowl with a tea towel or plastic wrap and let the dough proof in a warm spot for about 1,5 hours, or until doubled in size (See note 3).
Punch the dough to deflate it and transfer it over a very lightly floured surface. Cut the challah dough into 12 even pieces (see note 4).
Shape each piece of dough into a thin, long rope and place them on a lightly floured surface.
Shape or braid each rope your preferred way (see video for different shaping techniques) and place the challah rolls on a large baking tray lined with baking paper or mat (see note 5).
Lightly whisk the Egg in a small bowl for the Egg Wash, and brush it over each challah roll. Optionally, sprinkle the rolls with your choice of topping.
Leave to proof at room temperature for another 30 to 45 minutes.
Preheat your oven on 180'C / 350'F. Bake the challah rolls for 16 to 18 minutes, or until golden. Leave to cool down completely.
If baking in two batches, repeat with the second half of the rolls (refer to note 5).
Video
Notes
If the liquid is too cold, it could take much longer to see any effect from the yeast. Although not necessary with Instant Yeast (but mandatory with Active Dry Yeast to active the yeast), I like to do this step to check if the yeast is alive before making the bread.
To know you have kneaded the dough enough, do the "windowpane test": gently pull and stretch a small piece of dough. If the dough breaks quickly, it needs to be kneaded for longer. If it stretches easily without breaking and you can see light coming through it, it has passed the windowpane test.
Alternatively, you can proof the dough overnight in the fridge. It will give you more developed flavours. The dough will also be a bit less sticky and easier to work with when cold.
To get even sizes, use a kitchen scale. Weight the entire dough, divide that into 12 and cut the dough into small pieces of that weight.
If you have some, use a perforated baking tray and perforated baking sheet for a perfectly even baking. Depending on the size of your oven / tray, you might need to use two trays. Place the second tray in the fridge once the rolls are shaped to avoid overproofing them. Take them out of the fridge when you place the first batch in the oven.