Challah Rolls Recipe

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5 from 1 vote

This simple Challah Rolls recipe is delicious and easy to make.

Prep Time30

Cook Time25

Resting time30

Total Time1 25

Course: Breakfast

Cuisine: jewish

Servings:

Calories: 208kcal

Author: KitchenVile

Equipment

Mixing bowls
Spatula
Kitchen towels
Pastry brush
Baking trays
Baking sheets
Oven

Ingredients

500 grams All-purpose flour
3 Large Eggs
1 Egg yolk
10 grams Instant yeast
15 grams Kosher salt or regular salt.
50 grams Honey
75 grams Olive oil
250 milliliters Warm Water

Instructions

Weigh the bread flour, salt, yeast, and on the kitchen scale. Begin by putting the flour in the mixing bowl of a stand mixer and adding the yeast and salt on the opposite side of the bowl. Use a kitchen scale instead of cup measurements for accurate measurements of ingredients.
Put the bowl on the stand mixer, ensure the dough hook attachment is in place, and put it on the mixer at moderate speed. This step ensures all the dry ingredients mix uniformly.
Switch off the mixer, remove the mixing bowl and create a hole at the center of the flour mixture with a spatula. Add in the warm water, whole eggs, and honey. Return the mixing bowl to the stand mixer.
Mix at medium-low speed until a soft dough begins to form; add in the olive oil and let the stand mixer knead the dough for about fifteen minutes.
The dough should be soft and slightly sticky but easy to work with.
Transfer the dough onto a clean work surface that is sprinkled with flour and give it a little hand kneading; form a tight ball by tucking in the center and gently toss the Challah dough into an oiled bowl and cover it with a damp towel.
Let the dough rest for an hour and a half or two hours at room temperature for the first rise. The time it takes to rise depends on how warm your kitchen is. You can place your dough in the refrigerator and cover it with a plastic wrap or in an airtight container. Let it rise overnight for baking the next morning.
When the dough is twice the size, turn it onto a floured surface and punch down to remove the air or, better said, carbon dioxide.
Using a bench scraper, divide dough according to the braiding style you are planning to make.

Nutrition