Knotted Challah

Rolls

100+ ideas

Bake up this knotted challah rolls recipe made with bread flour. These rolls are light, fluffy, and topped with a seed mixture for some texture.

Here's what you'll need...

You'll Need:

– 2 tablespoons old fashioned rolled oats – 1 tablespoon sesame seeds – 2 teaspoons poppy seeds – 4 teaspoons (12 grams) active dry yeast – 3 large (150 grams) whole eggs – 7 tablespoons (147 grams) honey

You'll Need:

– 5 tablespoons (58 grams) extra virgin olive oil – 6 cups (720 grams) bread flour – 2 teaspoons (12 grams) fine sea salt – 2 large (70 grams) egg whites

Equipment:

- Instant Read Thermometer - Whisk - Glass Bowls - Baking Sheet  - Parchment Paper - Pastry Brush - Bench Scraper

Instructions:

Here's how to make this challah yeast rolls recipe

Make the Topping:

One thing that makes this challah roll recipe unique is the topping! It combines a perfect blend of poppy seeds, rolled oats, and sesame seeds.

Proof the Yeast:

Next, we are going to proof (re-hydrate) the yeast. Technically, most modern yeast doesn't need to be re-hydrated. 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.

Mix the Dough:

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

Mix the Dough:

Be sure that you have mixed the dough long enough to form the proper gluten structure. Enriched doughs can take longer for the sugar to develop because of the sugar and fat. To test that the dough is ready, perform the windowpane test.

Allow Dough To Rise:

Once the dough is properly kneaded, 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.

Shape Rolls:

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 on the underside.

Proof Dough:

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 they are done proofing. Enriched dough can collapse if it has been over-proofed.

Bake It Up:

Finally, we'll bake the rolls until golden brown. Heat oven to 350°F then bake for 18 - 22 minutes. The rolls will sound hollow when you tap the bottom.

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