These Challah Dinner Rolls are sweeter than typical dinner rolls, with a pillowy interior and a glossy golden crust. Serve them warm with butter for the best experience.
Mini challah rolls work beautifully as a dinner side—simple enough for weeknights, yet elegant for holidays like Thanksgiving or Christmas. This version is adapted from a longstanding challah recipe, turned into individual braided knots that look impressive and fill the house with a warm bakery aroma while baking.
Why You’ll Love Challah Dinner Rolls
- Easy to make with step-by-step instructions.
- Made from simple, pantry-friendly ingredients.
- No special equipment required.
- Versatile—spread with butter, jam, or use for sandwiches and even French toast.
Braided Challah Buns
Traditional challah is often baked for holidays because its braided shape and rich texture feel celebratory. These mini braided rolls are a playful, delicious take on that classic loaf. They’re perfect for individual portions at the dinner table and make great leftovers for sandwiches the next day.
Challah knot rolls use the same enriched dough as classic challah, but are formed into small, round braided buns. Though shaping can seem intricate at first, following the steps carefully will make the process straightforward.
Ingredients Needed
These rolls rely on familiar bread ingredients. For the dough you will need:
- Flour – all-purpose works well; bread flour can be used for slightly more chew.
- Yeast – active dry yeast. Make sure it’s fresh for a good rise.
- Eggs – room temperature; the recipe uses two large eggs in the dough.
- Vegetable oil – a neutral oil like canola or light olive oil also works.
- Honey – the traditional sweetener in challah; brown sugar or maple syrup can be substituted.
- Salt – balances the sweetness.
- Milk – whole milk is preferred; warm evaporated milk also works well.
See the recipe card below for exact ingredient amounts and measurements.
Recipe Variations
- Sweeter rolls: Add a tablespoon of cinnamon and a handful of raisins.
- Savory rolls: Fold in dried herbs, garlic powder, or grated cheese.
- Cardamom rolls: Add about ½ teaspoon ground cardamom for a fragrant twist.
- Toppings: Sprinkle poppy seeds or sesame seeds before baking.
Substitutions
- Whole wheat: Replace up to half of the flour with whole-wheat flour to retain lightness; 100% whole wheat can make the rolls dense.
- Fats: Use canola oil, olive oil, or melted butter instead of vegetable oil.
- Sweeteners: Swap honey for maple syrup or agave nectar if preferred.
Note: Photos show half of the dough shaped into 6 rolls; the full recipe yields 12 rolls.
How to Make Challah Rolls
Step 1: Warm Milk and Proof Yeast
Warm the milk to about 110°F (lukewarm). In a large bowl, combine the warm milk, active dry yeast, and a pinch of sugar. Let it sit 5–10 minutes until foamy.
Tip: Test yeast by mixing a teaspoon with ¼ cup lukewarm water—if it bubbles within 10 minutes, it’s active.
Step 2: Add Wet Ingredients and Mix
Once the yeast is foamy, add the eggs, oil, and honey. Mix to combine.
Step 3: Add Flour and Salt
Add the flour and salt, then mix and knead by hand until the dough comes together and becomes smooth.
Step 4: First Rise
Cover the dough with a towel or plastic wrap and let it rise in a warm place for 1½–2 hours, until doubled in size.
Step 5: Punch, Transfer, and Shape
Punch down the dough and turn it onto a lightly floured surface. Shape into a log and divide into 12 equal portions. For precision, weigh each piece on a kitchen scale.
Step 6: Make Braids
For each portion, divide into three equal pieces and roll each into a rope. Place side by side, pinch at one end, braid, then seal and tuck the ends underneath to form a round bun. Place the rolls on a parchment-lined baking sheet.
Step 7: Second Rise
Cover the shaped rolls and let them rise until nearly doubled, about 30 minutes.
Step 8: Brush With Egg Wash
Brush the rolls with beaten egg (whole egg or egg yolk) and sprinkle with sesame or poppy seeds.
Step 9: Bake Until Golden Brown
Preheat the oven to 350°F (180°C). Bake the rolls 20–25 minutes until golden and hollow-sounding when tapped on the bottom. Let cool slightly before serving.
Make-ahead tip: Shape the rolls, freeze them on a baking sheet, then transfer to a freezer bag for up to a month. Thaw overnight in the refrigerator, brush with egg wash, and bake the next morning.
Expert Tips
- Use bread flour or a mix of bread and all-purpose flour for stronger gluten and better structure.
- Dust the work surface lightly while shaping, but avoid adding too much flour to prevent tough rolls.
- For extra richness, add two egg yolks to the dough for very tender rolls.
Serving
These rolls pair well with stews, soups, and roasted meats, and they’re a welcome addition to holiday spreads. Serve warm and enjoy with butter, jam, or as sandwich rolls.
How to Store Leftovers
Store rolls at room temperature in an airtight container for up to 3 days; they’re best the first day. For longer storage, freeze cooled rolls on a baking sheet, then transfer to a freezer bag. Reheat from frozen in a toaster or thaw at room temperature.
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Challah Dinner Rolls
Ingredients
- ¾ cup warm milk (about 110°F), whole or 2%
- 2¼ teaspoons active dry yeast
- Pinch of sugar (about ¼ teaspoon)
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup honey
- 4 cups all-purpose flour
- ½ teaspoon salt
- 1 egg for egg wash
- 2 teaspoons sesame or poppy seeds for topping
Instructions
- Warm the milk to about 110°F. Stir in yeast and a pinch of sugar. Let sit 5–10 minutes until foamy.
- Add the eggs, vegetable oil, and honey to the foamy yeast mixture and combine.
- Mix in the flour and salt, then knead by hand until the dough is smooth and elastic.
- Cover and let the dough rise in a warm place 1½–2 hours until doubled.
- Punch down the dough, turn it onto a lightly floured surface, shape into a log, and divide into 12 equal pieces.
- For each piece, divide into three ropes, braid, seal the ends, and tuck them under to form round buns. Place on a parchment-lined baking sheet.
- Cover and let the shaped rolls rise about 30 minutes until nearly doubled.
- Brush with beaten egg and sprinkle with sesame or poppy seeds.
- Preheat oven to 350°F (180°C) and bake 20–25 minutes until golden and hollow-sounding. Cool slightly before serving.
Notes
- Check yeast freshness by blooming a teaspoon in lukewarm water—active yeast will bubble within 10 minutes.
- You can proof the dough in the refrigerator overnight for more developed flavor.
- Weigh portions for even rolls. The photos show half the dough; full recipe makes 12 rolls.
Nutrition (per roll)
Calories: 280 | Carbs: 39 g | Protein: 6 g | Fat: 11 g