How to Make Challah Bread Rolls

Cut the Dough

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Once the dough has finished rising, use a bench scraper to cut the dough into even pieces. For this particular recipe, I cut the dough into 32 pieces. It should be noted that those challah buns become hamburger-bun-sized (perfect for turkey sandwiches the next day). If you want smaller challah rolls, then cut the dough into 64 pieces . . . and enlist the entire family to help. After all, making challah is more fun with a group.

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Roll Each Piece Out

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Take each piece of challah, and carefully hand roll it out on a flat surface until it takes on a long, thin snake shape. Try to keep each piece even in length and width.

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Crisscross

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Take two rolled-out pieces of dough, and crisscross them.

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Twist and Pinch

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Twist one side of the strands, and pinch the ends.

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Repeat on the Other Side

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Twist and pinch the other side.

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Roll Up

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Take one end of the twisted dough, and roll it up like a snail.

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Continue Rolling

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Roll it up until it reaches the other end.

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Tuck Underneath

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Take the exposed end, and tuck it underneath the center of the bun. Make sure the end is securely tucked or else the bun will unravel while cooking.

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Line a Baking Sheet

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Line baking sheets with parchment paper or Silpat liners so the buns do not stick to the pans. Leave a few inches between each bun, as they will expand as they bake.

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Egg Wash

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Lightly coat the tops of the buns with egg wash to create the golden, shiny tops.

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Season Liberally

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Flake salt, fresh herbs, and seeds like poppy or caraway: any and all seasonings can be sprinkled liberally atop challah.

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Bake Until Golden

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Bake until the dough is golden and has an internal temperature of 190°F to 205°F, between 20 and 30 minutes depending on the size. Allow the challah to cool slightly before serving. Enjoy it with a Thanksgivukkah feast, or form it into a sandwich the next day.

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