How to Make Challah Bread Rolls

Source: How to Make Challah Bread Rolls

The Thanksgivukkah table needs a bread roll of some sort, so why not make it challah? Start by making a challah dough recipe, and then follow these how-to steps to create adorable challah bundles of bready joy.

  • Cut the Dough: 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.

  • Roll Each Piece Out: 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.

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

  • Twist and Pinch: Twist one side of the strands, and pinch the ends.

  • Repeat on the Other Side: Twist and pinch the other side.


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

  • Continue Rolling: Roll it up until it reaches the other end.

  • Tuck Underneath: 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.

  • Line a Baking Sheet: 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.

  • Egg Wash: Lightly coat the tops of the buns with egg wash to create the golden, shiny tops.

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

  • Bake Until Golden: 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.