Challah Rolls

1. Stage

Proof the yeast: Stir the warm water, yeast, and honey in a bowl of a stand mixer. Let sit for 5 minutes. The yeast should be fragrant and appear foamy—this means the yeast is active. If it does not, you will need to start over with fresher yeast.

2. Stage

Make the dough: Add the eggs and 3 tablespoons olive oil to the yeast mixture. Mix with a fork to combine. Add the flour and salt. Attach the dough hook and knead on low speed for 8 to 10 minutes until the dough gathers around the dough hook and no longer stick to the bowl. It will be a little tacky and sticky, resist the urge to add more flour!

3. Stage

Proof the dough: Cover the bowl with plastic wrap or a clean kitchen towel, and let proof for an hour to an hour 30 minutes, until doubled in size.  While the dough is proofing, line a large baking sheet with parchment paper. 

4. Stage

Shape the dough: Lightly flour a clean work surface. Scrape the dough onto it and use a sharp knife to divide the dough into 12 equal pieces. I use a kitchen scale to ensure they are all the same size, but feel free to estimate. While shaping, keep the dough under a clean kitchen towel until ready to shape. Use both hands to roll a piece of dough into a 12-inch rope. Start on one end and coil it into a spiral, tucking the end underneath and pinching to seal. Transfer to the prepared baking sheet. Repeat with remaining dough. Cover the baking sheet with plastic wrap or a clean kitchen towel and let rise for 15 to 20 minutes. 

5. Stage

Meanwhile, preheat the oven to 350°F.

6. Stage

Make the egg wash: In a small bowl, whisk the egg and water. Using a pastry brush, paint the egg wash on each roll. Sprinkle with sesame or poppy seeds, if using. 

7. Stage

Bake the rolls: Bake the rolls for 18 to 24 minutes, turning the baking sheet once halfway through. Bake until golden brown. If using a thermometer to check for doneness, it should read 190°F to 195°F. Let cool before serving.  Did you love the recipe? Leave us stars below!