Challah Buns (Challah Rolls)
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.
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.
Nutrition
Calories: 279kcalCarbohydrates: 45gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 39mgSodium: 367mgPotassium: 108mgFiber: 2gSugar: 6gVitamin A: 89IUVitamin C: 1mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!