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Sweet & Savory Challah Rolls

These beautiful rolls begin with a plain challah dough that is wonderfully pillowy, rich, and irresistible on its own. Once shaped, flavor as you like. For sweet versions, use cinnamon-sugar, and for extra sweetness and apple flavor, apple cinnamon jelly. Or make them savory with any of the suggested toppings (individually or combined). A great group project—let everyone shape and season to taste.
Print Recipe
Servings: 12 rolls, pareve
Ingredients Method Notes

Ingredients
  

  • 2½ teaspoons active dry yeast 1 packet plus ¼ teaspoon
  • ¼ cup honey
  • 2 teaspoons kosher salt
  • 2 eggs lightly beaten
  • 1/3 cup olive oil plus more for the bowl
  • 3½ to 4 cups bread flour
  • Egg wash: 1 egg lightly beaten with 1 teaspoon of cold water and a pinch of salt
  • Sweet toppings: 1 tablespoon plus ½ teaspoon ground cinnamon for sprinkling plus apple cinnamon jelly for optional filling
  • Savory toppings: Za’atar flaky sea salt, poppy seeds, sesame seeds, or dried minced onions, or a combination

Method
 

  1. In a large bowl, dissolve the yeast in ¾ cup of warm water (between 105°F and 110°F) for about 5 minutes. Stir in the honey, salt, eggs, and oil. Mix in 3 cups of the flour and then gradually add ½ cup more. Work in additional flour as needed to form a soft dough.
  2. Transfer to a lightly floured surface and knead 10 to 12 minutes, until smooth and elastic, flouring your hands as needed to keep the dough from sticking.
  3. Transfer the dough to an oiled bowl, turn over, and cover. Let rise in a warm place until doubled, 1½ to 2 hours.
  4. Press down on the dough to deflate. Cover and let rest 15 minutes.
  5. On a clean surface, use a dough scraper or large sharp knife to cut the dough into 12 pieces. Roll each into a 12- to 14-inch rope.
  6. Shaping Option 1—Coiled Rounds: Coil the roll creating a pinwheel. Tuck the loose end firmly under.
  7. Shaping Option 2—Knotted Rounds: Wrap the dough strand loosely around your fingers and tie a loose knot, leaving dough free on both ends. Wrap one loose end up and tuck into the middle of the knot, and wrap the other loose end under, pinching gently.
  8. If adding apple jelly, use your fingers to firmly create an indent (1/2- to 3/4-inch wide) in the middle. Spoon in a mound of jelly.
  9. Transfer shaped rolls to a parchment-lined baking sheet. Brush with the egg wash. Top sweet versions with cinnamon-sugar or savory versions with your choice of toppings. Cover loosely with oiled plastic wrap and let rise 15 to 30 minutes, until a finger pressed into the dough leaves an imprint.
  10. Meanwhile, preheat the oven to 350°F.
  11. Bake for 15 to 20 minutes, until golden brown (about 190°F to 195°F on an instant-read thermometer).
  12. Cool on a wire rack. Serve hot or room temperature. Best served the same day. Wrap leftovers individually in wax paper in a sealed bag or container.

Notes

To make bird-shaped challahs (a tradition that likely originated with Ukrainian Jews centuries ago), shape as in step 7, but leave both ends loose. For the end that rests flat on the counter, use a knife to cut 3 or 4 slats to look like feathers. For the other loose end, gently shape a small pointed beak, and use halved raisins for the eyes.