Traditional Shabbat Challah Rolls
These golden, pillowy braided rolls are the centerpiece of the Shabbat table, offering a slightly sweet and rich flavor that pairs perfectly with any festive meal.
Ingredients
- •4 cups all-purpose flour (500g)
- •1 packet active dry yeast (2 1/4 tsp)
- •1/2 cup warm water (120ml)
- •1/4 cup sugar
- •1/4 cup vegetable oil
- •2 large eggs
- •1 tsp salt
- •1 egg yolk mixed with 1 tsp water (for egg wash)
- •2 tbsp sesame seeds or poppy seeds (optional)
Instructions
- 1
In a small bowl, combine the warm water, yeast, and a pinch of the sugar. Let it sit for 5-10 minutes until it becomes foamy.
- 2
In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the oil, eggs, and the yeast mixture.
- 3
Mix until a shaggy dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 hours or until doubled in size.
- 5
Punch the dough down and divide it into 8 equal portions. Roll each portion into a rope and braid or twist into individual rolls.
- 6
Place the rolls on a parchment-lined baking sheet, cover, and let them rise for another 30 minutes.
- 7
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the egg wash and sprinkle with sesame or poppy seeds.
- 8
Bake for 20-25 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom.
💡 Chef tips
- To make ahead, you can prepare the dough the night before and let it do its first rise in the refrigerator overnight.
- Ensure your water is warm but not hot (around 110°F), as water that is too hot will kill the yeast.
- Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze them for up to a month.
✅ How it should turn out
The finished rolls should have a shiny, deep golden crust, a soft and airy interior, and a comforting, slightly sweet aroma that fills the kitchen.