Soft and Rich Challah Rolls
291kcal
Ingredients
The Enriched Dough
- 400 g Bread flour An extra 40g may be kept separate to adjust for flour strength
- 170 g Water
- 1 Large egg
- 65 g Sugar
- 4 g Dry instant yeast
- 8 g Fine sea salt
- 30 g Neutral flavorless oil such as canola or sunflower oil
The Bakery Coating
- Choice of seeds Sesame seeds, poppy seeds, or everything bagel seasoning
- Water held in a shallow bowl for dipping
Equipment
- Stand Mixer fitted with the dough hook attachment
- Large Baking Sheet Pan
- Baking Parchment Paper
- Shallow Bowls for water dipping and seed coating
Method
Enriched Autolyse and Gluten Initialization
- In the bowl of your stand mixer, combine the water, egg, dry instant yeast, and sugar. Whisk thoroughly by hand until the yeast and sugar are completely dissolved.
- Add the 400g of bread flour directly into the liquids. Mix with a spatula or your dough hook on the lowest speed just until the flour is completely hydrated and a shaggy mass forms.
- Cover the bowl securely and let the mixture rest undisturbed for exactly 1 hour. This long autolyse period allows the flour particles to swell completely with the liquid, activating natural gluten development and making the dough much more pliable before mechanical kneading begins.
Elastic Kneading and Bulk Rise
- Set your mixer to a low speed and knead for 2 to 3 minutes (or speed 3 on a KitchenAid for 3 to 4 minutes) until the dough block becomes uniform and cohesive.
- Sprinkle the 8g of fine sea salt into the bowl and continue mixing for 2 minutes until the dough gathers cleanly together around the hook.
- With the mixer running on medium-low speed, slowly pour in the 30g of neutral flavorless oil in a thin, steady stream. Keep mixing for approximately 15 minutes. The dough will look slick at first, but be patient; it will completely absorb the oil, clearing the sides of the bowl to form a smooth, elastic ball.
- Perform a quick windowpane test to check gluten development: grease your fingers, pull a small piece of dough, and stretch it gently. It should stretch thin enough to see light through it without tearing. (If it tears instantly, knead for 3 more minutes).
- Cover the bowl and let the dough proof at a warm room temperature of 76–80°F (24–28°C) for 2 hours. Perform one clean stretch-and-fold session at the 1-hour mark to organize the gas pockets. The finished dough should look noticeably puffy and inflated.
Dividing, Braiding, and Staged Baking
- Turn the proofed dough out onto your clean work surface. Using a kitchen scale and a bench scraper, divide the dough cleanly into 7 equal pieces weighing roughly 100 grams each.
- Roll each portion firmly under your palms against the counter to shape it into a smooth cylinder, then extend it carefully into a uniform rope measuring roughly 9 to 10 inches (20–25 cm) long.
- Tie or braid each dough rope into a tight, neat knot or mini-challah bun configuration, tucking the raw ends securely underneath the base.
- Prepare a shallow bowl filled with water and a second shallow bowl filled with your choice of seeds. Pick up a braided roll, dip the rounded top surface directly into the water, and then press it immediately into the seeds to coat it evenly.
- Arrange the seeded rolls onto a large baking tray lined with parchment paper. Cover loosely with a clean kitchen towel and let them proof for exactly 1 hour until plump and light.
- Preheat your oven to 375°F (190°C). Place the tray into the oven and bake at 375°F (190°C) for exactly 10 minutes to lock in the initial oven spring structure.
- Reduce the oven temperature down to 350°F (175°C) and bake for an additional 12 to 15 minutes until the crust turns an even, deep golden brown. Transfer the rolls to a wire rack to cool down completely before serving.
Nutrition
Calories291kcalCarbohydrates51gProtein8gFat6gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.003gCholesterol23mgSodium455mgPotassium72mgFiber2gSugar9gVitamin A35IUVitamin C0.001mgCalcium13mgIron1mg
Notes
- Managing Varied Flour Absorption: Depending on the brand, regional climate, and protein strength of the bread flour you use, you may need to make small adjustments during the kneading process. If the dough remains overly wet and sticky after 10 minutes of adding the oil, mix in an extra 20g to 40g of bread flour. If it feels excessively stiff and dry around the hook, add a tiny splash of water to relax it.
- The No-Egg Seed Glue Method: Most traditional bread recipes rely on a sticky egg wash to adhere toppings to the crust. This recipe utilizes a quick water-dipping method instead. Dipping the raw, proofed dough directly into a shallow bowl of clean water hydrates the surface starches perfectly, creating a natural adhesive layer that binds the sesame or poppy seeds securely so they don't fall off on the baking sheet.
- Why the Two-Stage Baking Temperature Matters: Baking these rolls uses a strategic two-step heat profile. Starting at a high heat of 375 degrees Fahrenheit causes the trapped gases to expand rapidly, giving the rolls a beautiful, rounded shape. Dropping the temperature down to 350 degrees Fahrenheit for the second half allows the dense, oil-and-sugar enriched crumb to bake through completely to the center without burning the exterior crust.
- Loaf Modification Guidelines: If you prefer to make a single centerpiece loaf rather than individual rolls, this dough accommodates it beautifully. After bulk fermentation, skip the 100g divisions. Divide the total dough mass into 3 or 4 large equal portions, roll them out into long ropes, and braid them into a traditional holiday challah loaf. Increase the final baking time to roughly 30 to 35 minutes at 350 degrees Fahrenheit.