Soft Challah Rolls
A good challah roll should feel heavy for its size and pull apart in distinct, soft strands. The trick lies in handling the enriched dough with enough patience to let it proof until it is visibly bloated and airy.
The dough needs time and temperature to behave
If your kitchen is cold, the yeast will lag; keep the bowl in a draft-free spot. Use bread flour for the best structural integrity.
- Stand mixer with dough hook
- Large mixing bowl
- Baking sheet
- Pastry brush
What goes in.
- 4 1/2 cupsbread flour
- 1/2 cupwarm water
- 1 packetactive dry yeast
- 1/3 cuphoney
- 1/3 cupneutral oil
- 3large eggs
- 1 1/2 tspfine sea salt
Developing the gluten web
Because this dough contains oil and eggs, it is heavy and slow to develop. Knead on medium speed until the dough clears the sides of the bowl and feels smooth, not tacky, to the touch.
The method.
Bloom the yeast
Whisk the yeast, honey, and warm water in the mixer bowl. Let it sit for ten minutes until a foamy cap forms on the surface.
Mix the dough
Add the oil, two of the eggs, and most of the flour. Use the dough hook to combine, then add the salt and remaining flour, kneading for 8-10 minutes.
First proof
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes, or until it has doubled in size.
Shape
Divide the dough into 12 equal pieces. Roll each into a tight ball by tucking the edges underneath to create surface tension, then place on a parchment-lined sheet.
Second proof and wash
Cover the rolls and let them rise for 45 minutes. Whisk the final egg with a teaspoon of water and brush the tops of the rolls thoroughly.
Bake
Bake at 375°F for 20-25 minutes. They are done when they sound hollow when tapped on the bottom and the tops are a deep, burnished gold.
Other turns to take.
Seeded
Sprinkle poppy or sesame seeds over the egg wash before baking for added crunch.
Sweetened
Add a tablespoon of cinnamon or a handful of golden raisins to the dough during the final minute of mixing.
When it doesn't go to plan.
Don't rush the first rise; if the dough hasn't doubled, the rolls will be dense.
A second coat of egg wash right before the oven gives the deepest color.
Cool the rolls on a wire rack immediately to prevent the bottom from becoming soggy from steam.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but the rolls will be less chewy and may not hold their shape as well as with bread flour.
How do I know if the rolls are fully baked?
The internal temperature should reach 190°F, or the crust should be deeply browned and firm to the touch.
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