Mini Challah Rolls
January 24, 2025
By: Robin Kurss
Makes 15 rolls
There is a certain brand of slider rolls that is delicious! I use them when making vegetarian sliders, but because they contain dairy, I can’t use them with meat. Enter this recipe for mini challah rolls. They are delicious and provide the perfect vehicle for game day burgers. Go Bills!!
INGREDIENTS:
• 4½ teaspoons active dry yeast
• 1 cup warm water
• ¼ cup sugar
• ¼ cup oil
• 4 egg yolks
• 3¼ cups flour
• 1¼ teaspoon salt
• 1 egg lightly beaten, for egg wash
• 2 tablespoons sesame seeds, optional
DIRECTIONS:
- In a small bowl, combine the warm water and yeast. Give it a gentle stir and allow to rest in a warm spot for about 10 minutes.
- In a large bowl, combine the flour, salt, sugar, oil, egg yolks, and yeast mixture. Stir with a wooden spoon until dough comes together. It should be shaggy. Dump the dough onto a lightly floured work surface, and knead for about 5 to 7 minutes, working in more flour as needed, until it forms into a soft and smooth dough. You can mix and knead the dough in a stand mixer fitted with the dough hook if you prefer.
- Form the dough into a ball and place it into a large bowl that has been oiled. Turn the dough over to coat both sides. Cover loosely with plastic wrap and allow to rest in a warm spot for about 1 hour, or until doubled in size. Punch the dough down and allow to rest for another 45 minutes.
- Turn out the dough onto a lightly floured work surface. Knead a couple of times. Cut into 15 even pieces. Cover loosely with a damp towel. Working with one piece at a time, roll the dough into a long rope. Then twist it around and tie it, tucking the ends underneath. Place the braided rolls onto a baking sheet lined with parchment paper. Continue until all the rolls are braided. Cover with plastic wrap and allow to rest while the oven heats up.
- Heat oven to 350°F. Brush the rolls with egg wash and sprinkle with sesame seeds. Bake for about 25 to 30 minutes or until golden brown. Remove from oven and cool.
