These golden Challah Rolls are as stunning as they are delicious – pillowy soft with a rich, tender crumb and just a hint of sweetness! Enriched with eggs and oil, they have the classic flavor of challah bread but in a perfectly portioned roll. These beautifully braided, golden Challah Buns bring a bakery-worthy touch to any holiday meal or special occasion!
Love fresh baked goodness? Make sure to try this Cranberry Orange Bread, Pumpkin Cream Cheese Bread and Gingerbread Loaf!
Challah Dinner Rolls
Soft, golden, and lightly sweet, these Challah Dinner Rolls are as beautiful as they are delicious. With their tender, airy crumb and signature braided tops, they’re the perfect addition to any holiday table or special family dinner. Whether you’re hosting a festive feast or simply want to elevate your everyday meal, these rolls are sure to impress.
The dough is simple to make and incredibly rewarding to work with – smooth, elastic, and lightly scented with yeast and sweetness. Once baked, the rolls emerge from the oven with a gorgeous golden shine, thanks to a quick egg wash and optional sprinkle of sesame or poppy seeds. Serve them warm with a pat of butter or a spoonful of jam and watch them disappear!
This recipe will also make 2 traditional-sized challah loaves. Follow the directions as stated. Instead of dividing the dough into 12 equal portions, divide it into 2 then shape them into braids. You’ll want to increase the bake time by 10 minutes.
Why You’ll Love These Rolls
These Challah Dinner Rolls are a true showstopper that taste just as good as they look. Here’s why you’ll love making them again and again:
- Soft and Fluffy: The dough bakes up light, tender and perfectly rich. With a soft and fluffy interior and golden exterior, these rolls are ideal for soaking up soups or gravies.
- Stunning: The individual braided rolls add a touch of elegance to any meal which make them so lovely for holidays and special occasions.
- Versatile Flavor: Slightly sweet and rich, they pair beautifully with both savory dishes and sweet spreads.
What You’ll Need
Each ingredient in this recipe plays a special role in creating that signature challah flavor and texture. Here’s a quick look at what you’ll need to make these rolls and as always, you’ll find the full printable recipe card at the end of this post.
- Yeast: The key to that pillowy rise. Active dry yeast gives the rolls a soft, fluffy texture. Instant yeast also works without any changes to the recipe.
- Warm water: Helps activate the yeast and create the perfect environment for rising. Aim for a temperature between 105°F to 115°F.
- Sugar: Feeds the yeast and adds a subtle sweetness to the dough. I chose to use granulated sugar instead of honey, both work beautifully in this recipe. Honey can be used for a deeper flavor, you will need an additional 2-3 tablespoons of flour.
- All-purpose flour: Provides structure while keeping the rolls tender and light. I tested this recipe using bread flour, and the rolls came out slightly chewier than with all purpose flour. It wasn’t a big enough difference for me to recommend using bread flour although you can if you prefer it.
- Kosher salt: Balances the sweetness and enhances flavor.
- Eggs and egg yolk: Add richness, color, and a soft, slightly chewy texture. The additional egg yolk gives the rolls their traditional color and adds extra tenderness to the rolls.
- Avocado oil (or any neutral oil): Keeps the dough moist and helps it stay fresh longer.
- Egg wash: Gives the rolls their signature glossy, golden finish.
- Sesame or poppy seeds (optional): Add a beautiful finishing touch and a little crunch.
How To Make Challah Rolls
These challah rolls are pillowy soft, lightly sweet, and beautifully golden with a tender crumb. Enriched with eggs and oil, they have the classic flavor of challah bread but in a perfectly portioned roll, they’re ideal for weeknight dinners, holidays, or gatherings. They’re as fun to braid as they are to eat – and guaranteed to impress every guest!
As always, you’ll find the full printable recipe card at the end of this post.
For the Dough
- Combine warm water, yeast, and sugar, stir to just combine. Let sit for 5-10 minutes until foamy.
- Add 2 cups of the flour and salt.
- Whisk to combine.
- Add the eggs, egg yolk and oil.
- Whisk until smooth.
- Slowly add remaining flour ½ cup at a time.
- Knead until smooth, elastic and slightly tacky but not sticky.
- Turn the dough out, grease bowl and transfer dough back to the bowl.
- Cover and let rise until doubled in size, about 90 minutes.
Braiding and Baking
- Punch down the dough.
- Divide it into 12 equal pieces.
- For each roll: divide one piece into 3 smaller portions and roll each into an 8-inch rope.
- Braid the ropes together.
- Flip the braid over and roll it up.
- Press down slightly to seal.
- Place the rolls seam side down on prepared baking sheet.
- Cover and let rise until puffy, 30 to 45 minutes.
- Brush with egg wash and sprinkle with seeds if desired. Bake for 18 to 22 minutes at 375°F until golden brown.
- Cool slightly before serving warm.
Recipe Notes:
Option for round rolls: Instead of braiding, simply roll each piece into a smooth ball.
Storage Information
- Room temperature: Store rolls in an airtight container or bread bag for 2 to 3 days.
- Freezer: Freeze baked rolls for up to 2 months. Thaw at room temperature and rewarm in the oven at 300°F for 10 minutes. To freeze rolls, shape the rolls, freeze on a tray, then transfer to a bag. Let thaw and rise before baking.
- Refrigerator: Not recommended, as refrigeration can dry out bread.
- Make Ahead: Shape rolls, cover and refrigerate overnight. Let rise at room temperature the next day before baking.
- Reheat: Wrap them in foil and warm in a 300°F oven for 8 to 10 minutes.
Can I make these without braiding?
Yes! Simply shape each piece of dough into a round ball for classic challah rolls.
Can I use honey instead of sugar?
Absolutely, replace sugar with the same amount of honey for a traditional flavor. You will want to increase the amount of flour by 2-3 tablespoons.
How do I know when the rolls are done baking?
They should be deep golden brown and sound hollow when tapped on the bottom, or reach 190°F internally.
Can I freeze the dough instead of baked rolls?
Yes. Shape the rolls, freeze on a tray, then transfer to a bag. Let thaw and rise before baking.
Do I need a stand mixer?
No, you can knead by hand. It will take about 10 minutes of kneading on a floured surface.
Trish’s Tips
- Use a kitchen scale for evenly sized rolls so they bake at the same rate.
- For a shinier finish, use an egg yolk + 1 teaspoon milk instead of the egg wash.
- To prep ahead: shape rolls, cover, and refrigerate overnight. Let rise at room temperature the next day before baking.
- Braiding too tricky? Twist two ropes together for an easier but still decorative look.
- This recipe will also make 2 traditional-sized challah loaves. Follow the directions as stated. Instead of dividing the dough into 12 equal portions, divide it into 2 then shape them into braids. You’ll want to increase the bake time by 10 minutes.
- I chose to use granulated sugar instead of honey, both work beautifully in this recipe.
- The additional egg yolk gives the rolls their traditional color and adds extra tenderness to the rolls.
- I tested this recipe using bread flour, and the rolls came out slightly chewier than with ap flour. It wasn’t a big enough difference for me to recommend bread flour.
- Adding 2 cups of flour before adding the eggs and oil I find helps develop the gluten and reduces kneading time by a couple of minutes.
More Holiday Side Dishes
Challah Rolls
Ingredients
Challah Rolls
- 1 cup warm water around 90-110° F
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup granulated sugar
- 5 to 5 ½ cups all-purpose flour divided, 600-660 g
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- 1 large egg yolk
- ¼ cup avocado oil or any neutral oil
Egg Wash
- 1 large egg beaten
- 1 tablespoon water
Topping (Optional)
- sesame seeds
- poppy seeds
Instructions
- In the bowl of a stand mixer, add the warm water, yeast and sugar. With the whisk attachment added, stir to just combine. Let the mixture sit for 5 to 10 minutes until foamy.1 cup warm water, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
- Add 2 cups of the all purpose flour and salt, whisk to combine.5 to 5 ½ cups all-purpose flour, 1 teaspoon kosher salt
- Add the eggs, egg yolk, and avocado oil, and whisk until smooth.2 large eggs, 1 large egg yolk, ¼ cup avocado oil
- Switch out your whisk attachment for your dough hook attachment.
- Slowly incorporate the remaining flour by adding ½ cup of flour at a time, until a slightly sticky dough comes together and pulls away from the sides of the bowl.
- Knead with a dough hook or by hand for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add flour if needed.
- Turn the dough out onto a clean dry surface. Grease your mixing bowl and transfer your dough back into the bowl. Cover and let rise until doubled in size, about 90 minutes.
Shape braided rolls
- Prepare your baking sheet by placing a piece of parchment on top and set aside.
- Punch down the dough and divide it into 12 equal pieces.
- For each roll: divide a piece into 3 smaller portions, roll each into an 8-inch rope, and braid them together. Flip the braid over and roll it up, place the roll edge side down onto the prepared baking sheet. Repeat this process for each roll, spaced about 2 inches apart on the baking sheet.
- Option for round rolls: Instead of braiding, simply roll each piece into a smooth ball.
- Cover and let rise until puffy, 30 to 45 minutes.
- Preheat the oven to 375°F (190°C). Combine egg and water and whisk to combine.1 large egg, 1 tablespoon water
- Brush rolls with egg wash and sprinkle with seeds if desired. Bake for 18 to 22 minutes, until golden brown and internal temperature reaches 190°F.sesame seeds, poppy seeds
- Let cool slightly before serving warm.
Notes
- Room temperature: Store rolls in an airtight container or bread bag for 2 to 3 days.
- Freezer: Freeze baked rolls for up to 2 months. Thaw at room temperature and rewarm in the oven at 300°F for 10 minutes. To freeze rolls, shape the rolls, freeze on a tray, then transfer to a bag. Let thaw and rise before baking.
- Refrigerator: Not recommended, as refrigeration can dry out bread.
- Make Ahead: Shape rolls, cover and refrigerate overnight. Let rise at room temperature the next day before baking.
- Reheat: Wrap them in foil and warm in a 300°F oven for 8 to 10 minutes.
This recipe will also make 2 traditional-sized challah loaves. Follow the directions as stated. Instead of dividing the dough into 12 equal portions, divide it into 2 then shape them into braids. You’ll want to increase the bake time by 10 minutes.
Equipment Needed (affiliate links): Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Dough Scraper | Kitchen Scale | Whisk | Pastry Brush | Baking Sheet | Silicone Baking Mat | Parchment Sheets
Can I make these without braiding?
Yes! Simply shape each piece of dough into a round ball for classic challah rolls. Do I need a stand mixer?
No, you can knead by hand. It will take about 10 minutes of kneading on a floured surface.
Notes:
- Use a kitchen scale for evenly sized rolls so they bake at the same rate.
- For a shinier finish, use an egg yolk + 1 tsp milk instead of the egg wash.
- Braiding too tricky? Twist two ropes together for an easier but still decorative look.
Please see post above for more information, step-by-step photos, recipe tips and frequently asked questions.
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