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!