Challah Dinner Rolls

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These Challah Dinner Rolls are sweeter than your usual dinner rolls. They are pillowy inside and have a beautiful golden brown crust on the outside. Be sure to enjoy them when still warm with some butter smeared on top. So good!

Prep Time20

Cook Time40

Total Time3

Course: Bread

Cuisine: British

Servings: rolls

Author: Precious

Ingredients

¾ cup warm milk about 110℉ warm, whole or 2% milk would work
2¼ teaspoon active dry yeast
Pinch of sugar abt ¼ teaspoon
2 large eggs
½ cup vegetable oil
¼ cup honey
4 cups all-purpose flour
½ teaspoon salt
1 egg for egg wash
2 teaspoons Sesame seeds or poppy seeds to sprinkle on top

Instructions

Warm the milk until it’s just slightly warm (about 110°F). Pour into a large mixing bowl. Add the yeast and a pinch of sugar. Stir to combine. Let it sit for 5-10 minutes until foamy.
¾ cup warm milk, 2¼ teaspoon active dry yeast, Pinch of sugar
When the yeast mixture is foamy, add the eggs, vegetable oil and honey and mix well to combine.
2 large eggs, ½ cup vegetable oil, ¼ cup honey
Add the flour and salt and mix with clean hands until the dough comes together. Knead until the dough becomes smooth.
4 cups all-purpose flour, ½ teaspoon salt
Cover the challah dough with a clean towel and leave it in a warm place to rise. Let it rise for 1.5-2 hours or until doubled in size.
Punch down the risen dough to deflate it, and turn it out on a lightly floured surface.
Shape the challah dough into a long log and cut it into 12 equal portions.
Divide each portion into three equal parts and roll each part into a small log.
Braid the three strands together, pinching the ends to seal. Tuck the ends under to form a round braided bun shape.
Arrange the challah rolls onto a baking sheet lined with parchment paper. Cover the rolls with a clean kitchen towel and allow them to rise until doubled in size, about half an hour. Brush the tops of the buns lightly with egg wash (one beaten egg) and sprinkle with sesame seeds.
2 teaspoons Sesame seeds or poppy seeds, 1 egg for egg wash
Preheat oven to 350°F (180°C).
Bake in the preheated oven for 20-25 minutes until the rolls turn golden brown and sound hollow when tapped on the bottom.
Remove the braided buns from the oven and let them cool a bit before you enjoy them.

Notes

Do not use expired yeast, as this will not allow the dough to rise well. You can confirm if it is expired or not by taking a teaspoon of dry yeast and adding ¼ cup of lukewarm water. If it is active, it will bubble for 10 minutes after stirring and become slightly puffy; this indicates that the yeast is active. If this is not the case, your yeast has probably expired.
You can also proof the challah dough in the refrigerator overnight. This will give you more developed flavors.
To ensure even sizes, use the kitchen scale. Weigh the whole dough first, then cut the challah dough into equal pieces of that weight.
Remember that all the ingredients should be fresh.
The photographed rolls are only half of the recipe. This complete recipe will yield 12 rolls.

Nutrition