Challah Buns (Challah Rolls) Recipe
There is something truly magical about Challah Buns (Challah Rolls) that makes them irresistible — their golden crust gives way to an airy, fluffy interior that’s just perfect for any time of day. Whether you’re craving a soft roll to accompany your morning coffee or a delightful snack to lift your spirits, these rich, slightly sweet buns offer a comforting experience with every bite. Their slight sweetness and tender crumb make them incredibly versatile, pairing beautifully with everything from savory shakshuka to fresh avocado toast. Get ready to fall in love with baking at home because these buns are a game-changer!
Ingredients You’ll Need
Creating perfect Challah Buns (Challah Rolls) is surprisingly straightforward with a handful of essential ingredients. Each one plays a key role in building that signature flavor, tenderness, and texture.
- 500 g Flour: This is the backbone of your dough, providing structure and chewiness; bread flour works best for that perfect gluten development.
- 10 g Yeast: Your dough’s rising hero, yeast gives the buns their airy fluffiness and beautiful rise.
- ¼ cup Granulated sugar: Adds just the right touch of sweetness to balance the flavor and help the yeast activate.
- 1 ½ teaspoon Kosher salt: Enhances all the flavors and strengthens the gluten network in the dough.
- 1 Egg: Adds richness and helps bind the dough together, while boosting that tender crumb texture.
- 1 Egg yolk: Used for enriching the dough and also to create a shiny, golden crust when brushed on top.
- ¼ cup Vegetable oil: Keeps the rolls moist and soft, giving them a lovely tender mouthfeel.
- 1 cup Milk: Adds moisture and helps keep the buns soft and slightly sweet with a beautiful golden color.
How to Make Challah Buns (Challah Rolls)
Step 1: Combine Dry Ingredients
Start by whisking together the flour, sugar, kosher salt, and yeast in the bowl of your stand mixer at a low speed. This ensures that your yeast stays alive but evenly distributed — it’s the foundation of a successful dough rise.
Step 2: Add the Wet Ingredients and Form Dough
Next, mix in the vegetable oil, egg yolk, whole egg, and milk. Let the mixer run for about 10 minutes until you achieve a soft, smooth dough that is slightly sticky to the touch. This slow mixing gives the dough time to develop its gluten, which is key for those light, fluffy buns.
Step 3: Let the Dough Rise
Cover the bowl with a towel and allow the dough to rise in a warm place until it doubles in size. Patience here is crucial — a full rise ensures the airy texture and depth of flavor that makes these buns stand out.
Step 4: Shape the Challah Buns
Once risen, gently punch down the dough and transfer it to a floured surface. Stretch it into a log and divide it into 8 to 10 equal pieces. Then, take each piece and break it down further into three smaller pieces to roll into thin logs. These get braided together to give each bun its classic Challah beauty. Pinch the ends tightly so your buns hold their shape while baking.
Step 5: Second Rise and Egg Wash
Place the braided buns on a parchment-lined baking sheet, cover with a towel again, and let them rise until doubled in size once more—around 30 minutes. Before baking, brush each bun with a rich egg wash made from the yolk, and sprinkle sesame seeds on top to add that lovely nutty finish and extra visual appeal.
Step 6: Bake to Perfection
Bake in a preheated oven at 180°C (350°F) for about 10 minutes, until the buns develop a delicate golden hue. Then, lower the temperature to 100°C (200°F) and continue baking for 15 to 20 minutes. This slower baking ensures the inside is perfectly cooked and moist, while the crust deepens to a rich golden brown.
How to Serve Challah Buns (Challah Rolls)
Garnishes
While the sesame seed topping is traditional and delicious, don’t hesitate to play around with poppy seeds, everything bagel seasoning, or even a sprinkle of coarse sea salt for a subtle extra crunch and flavor. These toppings add a beautiful contrast to the soft crumb inside.
Side Dishes
Challah Buns (Challah Rolls) are incredible when paired with warm, savory sides like a homemade shakshuka. Their slight sweetness balances the spicy tomato sauce beautifully, making for a comforting meal. They also shine alongside creamy salads or dips, and can effortlessly complement a simple platter of sliced cheeses and fresh fruits.
Creative Ways to Present
Try slicing the buns horizontally and toasting them lightly for a fancy twist on avocado toast or as mini sandwich buns filled with smoked salmon, cream cheese, and fresh herbs. For a fun snack, slice and toast the buns, then spread with your favorite jam or Nutella for an indulgent treat that’s guaranteed to make everyone smile.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Challah Buns (Challah Rolls), store them in an airtight container at room temperature for up to 2 days to maintain freshness. Avoid refrigeration as it can dry out the rolls, robbing them of their soft texture.
Freezing
For longer storage, wrap each bun tightly in plastic wrap and place them in a freezer-safe bag. These buns freeze beautifully for up to 3 months and can be thawed overnight in the fridge or defrosted at room temperature when you’re ready for a treat.
Reheating
To bring frozen or day-old Challah buns back to life, warm them gently in a 160°C (320°F) oven for about 5 to 10 minutes. This refreshes their soft texture and gives that crust a subtle crispness that feels homemade all over again.
FAQs
Can I make Challah Buns (Challah Rolls) without a stand mixer?
Absolutely! Mixing by hand will work just as well, but it will take a bit more elbow grease to knead the dough properly. Aim for a smooth, elastic dough, which might take about 10 to 15 minutes of kneading on a floured surface.
Why is it important to let the dough rise twice?
The first rise allows the yeast to ferment and produce gas, which gives the dough volume and flavor. The second rise after shaping lets the buns relax and expand again, ensuring a soft, airy crumb and preventing a dense texture.
Can I use whole wheat flour for Challah Buns (Challah Rolls)?
You can substitute part of the flour with whole wheat flour, but using 100% whole wheat might make the buns denser. A good rule of thumb is to replace up to half of the all-purpose or bread flour with whole wheat for a wholesome yet tender roll.
What can I use instead of vegetable oil?
Light olive oil or neutral oils like canola or grapeseed work perfectly. Avoid strong-flavored oils to keep the delicate balance of flavors in these buns.
How do I know if my yeast is still good?
Proof your yeast by mixing a teaspoon with ¼ cup of warm water and a pinch of sugar. Within 10 minutes, it should begin to bubble and foam. If it does not, it’s time to get fresh yeast to ensure your dough rises properly.
Final Thoughts
Making Challah Buns (Challah Rolls) at home is more than just baking bread — it’s creating a little moment of joy and comfort that you can share with friends and family. Their soft, airy crumb and golden exterior will impress everyone at your table, and their versatility means you’ll find endless ways to enjoy them. So grab your ingredients, warm up your kitchen, and treat yourself to these rich, delightful buns that are sure to become a new favorite!
