Challah Rolls

Challah Rolls

by Adina Frid

This is a basic challah bread recipe. The dough can be shaped into large loaves or into small rolls. The only difference is the baking time!

YIELDS: 12 medium rolls / 3 large loaves

TOTAL TIME: 3.5 hours


  • 4 ½ tsp. instant yeast
  • 1 cup warm water
  • 1 tsp. sugar
  • 8 cups bread flour (or white flour)
  • ½ cup sugar
  • 1 Tbsp. salt
  • 2/3 cup warm water
  • ½ cup oil
  • 3 eggs


Mix yeast into 1 cup of warm water.

Add 1 tsp. sugar and mix.

Let mixture sit for 5-10 minutes until bubbly/foamy.

In a mixer bowl, combine flour, sugar, salt, water, oil and eggs.

Add yeast mixture.

Use dough hook (or mix by hand) and mix until a ball of dough forms. Continue mixing/kneading for about 5 minutes.

Add flour or water, 1 Tbsp. at a time, if needed to adjust the consistency. The dough should be soft and pliable, and not sticky.

Cover the bowl and leave to rise for about 2 hours, or until the dough doubles in size.

Tip the dough onto a floured table or counter.

Cut the dough into 12 equal pieces (or cut into 3 or 4 for medium sized challah loaves).

Roll each piece into a “rope.” Curl from one end into a “snail” shape, and tuck the end underneath.

Preheat oven to 410°F / 210°C.

Leave rolls (or loaves) to rise for 30 minutes.

Bake rolls at 350°F / 180°C for 15 minutes (larger loaves for 25-30 minutes).

Optional: Right before baking, beat 1 egg in a cup, and brush over the tops of the rolls.

Optional: Sprinkle sesame seeds or other toppings on top before baking.