These challah buns are light, fluffy, and airy on the inside and have a golden brown exterior. These are perfect for breakfast or for a snack! We love serving these with homemade shakshuka or as an avocado toast.
If you like making homemade bread recipes, you should check out our no knead focaccia bread, greek pita bread, dinner rolls, and our 3 ingredient naan bread.
Jump to:
Why this recipe works
- Super easy to make.
- Made with simple ingredients.
- All you will need is simple ingredients, a big mixing bowl, a wooden spoon, and a towel.
- You can fill these with anything! Make a sandwich, use it with dips, or make french toast!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Flour- we use all-purpose flour for this recipe. Bread flour will work well.
Yeast- we used instant yeast for this recipe. make sure that your yeast isn’t expired. Instant yeast doesn't require the activation step, you can mix it into the dough right away.
That's why we love using instant yeast. If you don't have instant yeast, simply replace it with the yeast that you do have and activate it if needed.
Eggs– Make sure you’re using room-temperature eggs. You will need one large egg for this recipe.
Egg yolk- makes this challah bun extra rich.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Salt– We used kosher salt for this recipe. we love using kosher salt in baking because it's super easy to measure, and we like that the grains of the salt are small in size.
Milk- use whole milk for this recipe.
Instructions
In a mixing bowl of a stand mixer, add the flour, granulated sugar, kosher salt, and yeast, and mix on low until combined.
Add the oil, egg yolk, eggs, and milk. Mix for about 10 minutes until you get a soft dough.
Let the dough rise and cover with a towel for at least 1 hour or until doubled in size.
Punch down the risen dough and transfer the dough onto a floured surface.
Stretch the dough into a log, and divide it into 8-10 equal pieces.
Divide every dough piece into 3 pieces and roll each piece into a log.
Lay the logs next to each other and pinch them tightly on the top and shape them into a braid. Pinch the end together and then pinch both edges of the braid together.
Place the challah buns on a parchment paper-lined baking sheet and cover it with a towel to rise until doubled in size, for at least 30 minutes.
Brush the top of the buns with egg yolk or with a simple egg wash and top it with sesame seeds.
Bake in a preheated oven for 180c (350f) for about 10 minutes or until the tops of the rolls are golden brown, then decrease the oven to 100c (200f) and bake for another 15-20 minutes or until they are a deep golden brown color.
Expert tips
- Make sure that your yeast isn't expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
- Be patient! Let the dough rise at least until it doubles its size.
- Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
- When rolling the dough balls, be generous with the flour because the dough is pretty sticky.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have a great dough to work with.
Faq's
No, this recipe isn't vegan but you can easily make it vegan by replacing the eggs with water, the milk with almond milk or water, and the egg wash with almond milk or any plant-based milk.
These will last for about 4 days at room temperature, stored in an airtight container. Or freeze for up to 3 months.
This recipe makes about 8-10 buns, depending on the size. You can make them smaller or bigger.
Make it ahead of time
Yes. You can make the dough the night before, then place the dough in the fridge overnight. before baking, take the dough out of the refrigerator for 30 minutes, then, follow the rest of the steps.
Freezing
Yes, after baking the dinner rolls according to the instructions, let them cool completely and place them in the freezer in an airtight container for up to 2 months.
When taking them out from the freezer, defrost them at room temperature or microwave until defrosted.
We suggest warming them first in the microwave and then toasting them in a toaster oven or in a normal oven.
Serving tips
There are many options to enjoy challah rolls. Some people like to serve it as is with homemade hummus, some like to enjoy it with fresh homemade falafel (link), and some like to enjoy it as a sandwich with salads, eggs, kebabs, or even chocolate spread!
Substitutions
Egg- if you want to make this recipe eggless, simply replace the eggs that are in the dough with water. Replace the egg wash with milk or heavy cream.
Dairy-free-Â you can make this cake dairy-free by replacing the butter with vegan butter.
Sugar- you can substitute the sugar with honey. Simply replace the ¼ cup of sugar with ¼ cup of honey.
Whole wheat- To make this with wholewheat flour, simply replace ½ of the flour with wholewheat flour. We suggest not making these pitas with %100 wholewheat flour, because the pita will turn out dense and not fluffy.
Tools
More bread recipes:
Super Soft Dinner Rolls- Soft, airy, and fluffy dinner rolls are impossible to resist.
With only a few ingredients, you can achieve the most perfect no-fail addition to any main dish.
Greek pita bread- This greek pita bread is fluffy, soft, and delicious. After you will make this greek pitas recipe, you will never want to buy store-bought pitas.
3 Ingredients Naan Flatbread- This 3 ingredients naan flatbread recipe is the easiest and fastest way to make naan bread. It is made with no yeast, no stand mixer, and no rising time! This recipe takes only 3 ingredients.
No knead focaccia bread- This no knead focaccia bread is soft and fluffy from the inside and crispy on the outside. I was shocked by how easy and amazing this no knead focaccia bread is!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe:
- Follow us on Facebook, Instagram, and Pinterest.
- Share/pin this recipe to Pinterest.
- Leave a comment down below!
📖 Recipe
Challah Buns (Challah Rolls)
Ingredients
- 500 g Flour
- 10 g Yeast
- ¼ cup Granulated sugar
- 1 ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- ¼ cup Vegetable oil
- 1 cup Milk
Instructions
- In a mixing bowl of a stand mixer, add the flour, granulated sugar, kosher salt, and yeast, and mix on low until combined.
- Add the oil, egg yolk, eggs, and milk. Mix for about 10 minutes until you get a soft dough.
- Let the dough rise and cover with a towel for at least 1 hour or until doubled in size.
- Punch down the risen dough and transfer the dough onto a floured surface.
- Stretch the dough into a log, and divide it into 8-10 equal pieces.
- Divide every dough piece into 3 pieces and roll each piece into a log.
- Lay the logs next to each other and pinch them tightly on the top and shape them into a braid. Pinch the end together and then pinch both edges of the braid together.
- Place the challah buns on a parchment paper-lined baking sheet and cover it with a towel to rise until doubled in size, for at least 30 minutes.Brush the top of the buns with egg yolk or with a simple egg wash and top it with sesame seeds.
- Bake in a preheated oven for 180c (350f) for about 10 minutes or until the tops of the rolls are golden brown, then decrease the oven to 100c (200f) and bake for another 15-20 minutes or until they are a deep golden brown color.
Notes
- Make sure that your yeast isn't expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
- Be patient! Let the dough rise at least until it doubles its size.
- Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
- When rolling the dough balls, be generous with the flour because the dough is pretty sticky.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have a great dough to work with.
Comments
No Comments