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Challah Rolls

Challah Rolls

Here is a great alternative to bagels. These challah rolls are perfect for breakfast with butter, or cream cheese.

This dough can be also used to make a single challah loaf.

Ready in: 4 hoursServes: 7 people
Yield: 7 x 100g Challah rollsUnits: US, EU

If you are looking for challah made with sourdough starter, the recipe is here.



  • 400g bread flour (100%) (+/-40 g of flour depends on the strength of your flour)
  • 170g water (42%)
  • 1 large egg (12%)
  • 65g sugar (16%)
  • 8g salt (2%)
  • 30g oil without flavor (7.5%)
  • Seeds for coating 
  • 4g dry instant yeast (1%)



  • 8 am mix water, egg, yeast, sugar, all the flour, let it autolyse for 1 hour.
  • During the autolyse process the flour becomes fully hydrated. This activates gluten development.
  • 9 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt, mix for a couple more minutes. The dough should come up together.
  • Slowly pour oil , mix for 15 more minutes until the dough is well incorporated and comes up together. 

If the dough looks too sticky, add a little more flour. If it’s too stiff, you can add some water (depending on the strength of your flour)

  • Perform a windowpane test. Wet your hands and stretch the dough. You should be able to stretch it thin, that’s a sign of a well developed gluten, and that your final product will have a soft and light structure.
  • Cover and let it proof for 2 hours at 76-80F/ 24-28C.
  • During that time perform 1 stretch and fold.
  • The dough should become puffy and bigger.
  • 11 am divide the dough onto seven 100g pieces. Roll them as a cylinders.
  • Then roll each cylinder as a rope, about 20-25cm/9-10inches long.
  • Shape rolls as shown on the picture or any other way you’d like.
  • Dip each braided roll into a water and then into the seeds, place them on baking tray covered with parchment paper.
  • Let your challah rolls proof for 1 hour.
  • Bake them at 375F for 10 min, then 350F for 12-15 min more.


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Challah Rolls
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8 thoughts on “Challah Rolls

  1. Wow 🤩

  2. Parli della cottura 10m a 180 e poi ancora 15m a 180 …è corretto?

  3. Gave these a try. The dough was sticky, so had a heck of a time shaping. But they tasted lovely.

    1. Thanks for your feedback. Depends on a strength of the flour, or mixing, dough can be sticky. But I’m glad you liked it at the end ❤️

  4. Challah is traditionally made with olive oil and honey, but this looks like a great recipe! Excited to try this and the sourdough challah one. Im wondering if I could swap out the sugar for honey and the oil as olive oil?

  5. Thanks for recipe. I just have to proof 1 our than in the oven.

  6. Going to try these at work, for a hot dog bun. I work at a sausage company, they buy the buns! It’s a crime .. I feel it, this is the recipe I need to change their minds!

  7. is a customer satisfaction survey conducted by Chick-fil-A. Customers can provide feedback on their recent dining experience. The survey includes questions about food quality, service, cleanliness, and overall satisfaction.

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