Knotted Challah Rolls

If you're looking for a baking project, you won't be disappointed with these challah buns. They're a great recipe that the whole family will love.

This recipe is a spin on the challah bread we all know and love. Rather than baking up a whole loaf of bread, this recipe can be made into dinner rolls or buns.

Challah has a rich history! Because of this, you can find many different varieties of challah, different shapes, colors, stuffings, and braiding techniques. This is yet another take on the beloved and classic challah bread.

From making this recipe, you'll learn:

• A bit of history about challah, and how the recipe has transformed throughout the decades.
• Why challah classifies as an enriched dough (and what that even means).
• How to properly rise and proof yeasted dough.

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Challah is a very special type of bread that is eaten during Jewish Sabbath and holidays.

There is a lot of symbolism within how you choose to shape your challah. For example, according to My Jewish Learning, braided challah with intertwined arms symbolizes love, while larger loaves with 12 bumps reminisce of the 12 tribes of Israel.

The fluffy and flaky challah that we think of today has evolved over the years. The New York Times shares how the dough has evolved from flatbread to bread full of spices and almost everything in between. It's no wonder challah is such a beloved dish.

From a culinary perspective, challah is known as an enriched dough. Enriched doughs are made with fat and sugar. What's unique about challah is the noticeably higher amount of eggs in the recipe. This contributes to the yellowish crumb.

Depending on the recipe, challah can contain milk and sometimes butter.

Challah buns require a few ingredients, many of which are common in all enriched dough recipes:

Active dry yeast: Yeast, of course, is the reason our dough is able to rise and turn into a beautiful roll. If you only have instant yeast on hand, you can substitute active dry yeast for 3 teaspoons (9 grams) of instant yeast.

Honey: Honey not only contributes to the texture of the crumb but also the flavor of these rolls. If you have any leftover honey after making this recipe, you could also make some delicious honey butter to eat on the challah rolls.

Olive oil: You may see some challah recipes that use butter instead of oil. However, oil is more common, according to my research. Be sure to use a high-quality oil with a good taste.

Fine sea salt: I prefer fine sea salt for baking. It distributes very easily and tastes great. Remember, even baking recipes need salt to enhance their flavor!

Bread flour: The protein content in bread flour is slightly higher than all-purpose flour. This is going to give our challah rolls a bit more of a chewy bite.

Eggs: Challah is known for its high level of eggs. Eggs are an important part of the recipe. We'll use whole eggs in the dough and an egg white wash to make the tops of the buns nice and golden.

Next, we are going to proof (rehydrate) the yeast. Technically, most modern-day yeast doesn't need to be rehydrated. It can just be added straight to the dough. However, I like to proof my yeast to ensure it's alive as well as kickstart it.

You'll know your yeast is alive if it becomes foamy on top after rehydrating in the water at around 110°F (43°C). Just make sure the water isn't too hot. Your yeast will die in temperatures around 138°F (58°C).

Next, it's time to mix all the ingredients together to form the challah dough. We're using a mixing method called the straight dough method with a little moderation since we need to add fat and sugar to the enriched dough.

Basically, the straight dough method is a system for mixing the ingredients together to help form a well-developed bread recipe. It takes less time than other mixing methods since you combine and mix all the ingredients together without any resting time in between.

Be sure that you have mixed the dough long enough to form the proper gluten structure. Enriched doughs can take longer to develop because of the added sugar and fat.

To test that the dough is ready, perform the windowpane test. To test the dough, pinch off a little piece and stretch it. If it breaks right away, you need to continue kneading the dough. If you can pull the dough apart and it can thinly stretch without tearing apart, it’s sufficiently kneaded.

Once the dough is kneaded correctly, it's time to let it rise until doubled in size. Usually, this process will take about 90-120 minutes. However, this time can vary depending on how cold or hot your environment is.

The warmer your house, the less time it will likely take to rise. It's important to check that the dough has doubled in size, rather than just setting a timer and hoping 90-120 minutes was the correct amount of time. Always go by the physical indicator (doubled in size) rather than a time limit.

After the dough has risen, punch it to release some of the gas. Then, divide the dough into 20 equal portions weighing about 60 grams each.

The unique part about this challah recipe is the fact that we're shaping the dough into mini rolls. Here are a few photos to help you with the shaping process:

1. Gently roll each piece of dough against the counter into an elongated log shape, about 8 inches in length.
2. Shape the log into an upside-down letter U shape.
3. Then, cross one arm over the other.
4. Grab the right bottom arm and thread it through the hole.
5. Allow the left arm to fall down to the side.
6. Pinch the ends of each arm together to secure them on the underside.

Next, brush the rolls with egg wash, which is a combination of egg whites and water. Generously sprinkle the seed mixture on top.

Then, it's time to proof the challah rolls.

Proofing is the final rise given to the dough prior to baking. You'll want to check that your buns have properly proofed. To do this, gently touch the dough. If it slowly springs back, it's ready to bake!

Check the dough after 30-60 minutes to see if the rolls are done proofing. Enriched dough can collapse if it has been over-proofed.

Check the dough periodically to ensure it never reaches this point. Over-proofed dough never springs back when it's poked.

Finally, we'll bake the rolls until golden brown. They will sound hollow when you tap the bottom.