https://cook.me

Home
Bread Recipes
Pull-Apart Challah Rolls

Pull-Apart Challah Rolls

Name: Pull-Apart Challah Rolls
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 3 h
Yield: 15
Cuisine: American
Ingredients: All-purpose flour 4 - 4½ cups; Granulated sugar ¼ cup; Active dry yeast 1 (¼-oz) packet; Salt 1½ tsp; Water 1 cup; Vegetable oil ¼ cup; Large eggs 2; Egg yolks 1; Cooking spray; Egg whites 1; Water 2 tbsp

delicious Jewish bread

Share
Like 4
3h
Serves 15
Medium
350 °F
(1)

Ingredients

	For dough:
	4 - 4½ cups All-purpose flour
	¼ cup Granulated sugar
	1 (¼-oz) packet Active dry yeast 2¼ tsp
	1½ tsp Salt
	1 cup Water between 105 °F and 115 °F
	¼ cup Vegetable oil neutral-flavored vegetable oil, such as canola
	2 Large eggs
	1 Egg yolks large
	Cooking spray
	For egg wash:
	1 Egg whites large, at room temperature
	2 tbsp Water

Nutritional information

297

Calories

8,9g

Fat

46.4g

Carbs

1.7g

Fiber

7.7g

Protein

250.2mg

Sodium

Cuisine:

American Recipes

Ingredients

For dough:
4 - 4½ cups All-purpose flour
¼ cup Granulated sugar
1 (¼-oz) packet Active dry yeast
2¼ tsp
1½ tsp Salt
1 cup Water
between 105 °F and 115 °F
¼ cup Vegetable oil
neutral-flavored vegetable oil, such as canola
2 Large eggs
1 Egg yolks
large
Cooking spray
For egg wash:
1 Egg whites
large, at room temperature
2 tbsp Water

Pull-Apart Challah Rolls

These delicious Pull-Apart Challah Rolls are perfect for sharing. Challah is a Jewish bread that is usually braided and typically eaten on Shabbat or Jewish holidays. Challah is a slightly sweet bread made from a delicious dough that tastes really good, whether it is fresh or toasted.

Start by making a challah dough in the food mixer. Once all the ingredients are combined, beat the dough for 8-10 minutes until you have a smooth, soft ball shape. If after 4 minutes the dough doesn’t clear the side of the bowl, add more flour a tablespoon at a time until it clears but still sticks to the bottom of the bowl. Prove the dough before braiding it and turning the braids into rolls. Place the rolls in the lightly greased baking pan and bake in the oven.

To make Pull-Apart Challah Rolls, you will need the following ingredients:

Steps to make Pull-Apart Challah Rolls

1	Combine dry ingredients	2
Place 4 cups of flour in the bowl of a stand mixer fitted with the hook attachment. Add ¼ cup of granulated sugar, 1 packet of active dry yeast, and 1½ teaspoons of salt and whisk to combine.
2	Mix wet ingredients	3
In a separate medium bowl, combine 1 cup of warm water with ¼ cup of vegetable oil, 2 large eggs, and 1 large egg yolk. Turn the mixer on to low and slowly pour in the egg mixture.
3	Finish dough	10
Increase the mixer speed to medium-low. Beat the dough for 8-10 minutes until you have a smooth, soft ball shape. If after 4 minutes the dough doesn't clear the side of the bowl, add more flour a tablespoon at a time until it clears but still sticks to the bottom of the bowl.
4	Prove dough	90
Spray a large bowl with cooking oil. Transfer the dough to the bowl. Cover the bowl tightly with plastic wrap. Leave in a warm place to prove for about 1½ hours until almost doubled in size.
5	Prepare a baking dish	1
Coat a 9x13-inch baking dish with cooking spray and set aside.
6	Prepare dough	20
Divide the dough into 15 pieces (weighing about 2½ oz each). Use your hands to roll each piece into a 10-inch-long rope. If the rope shrinks a lot as you try to roll it, let it rest for 5 minutes to relax the gluten and then try again.
7	Shape into rolls	2
Tie the rope into a knot and take the end of the rope that went through the center of the knot. Pull it over the side of the knot, and tuck it underneath. Take the other end of the rope and pull it up and over the side of the knot. Press the end firmly into the center of the knot and place in the baking dish.
8	Repeat	20
Repeat the process with the remaining pieces of dough and arrange the rolls in the baking dish. I usually make a rectangle of 5 rolls across and 3 down, but it will depend on your baking dish.
9	Leave to rise	60
Cover the dough with oiled plastic wrap and set aside to rise in a warm place for about 1 hour until they are doubled in size.
10	Heat oven	1
About 30 minutes before the rolls are ready, place a rack in the lower third of the oven. Heat to 350 °F.
11	Make egg wash	1
Beat 1 egg white with 2 tablespoons of water for the egg wash and set aside.
12	Brush with egg wash	3
Uncover the rolls and brush each one with a thin layer of egg wash.
13	Bake	15
Bake the rolls in the preheated oven for 15 minutes.
14	Rotate and bake	15
Rotate the baking dish from front to back. Bake for 15 minutes more until the tops and bottoms are golden brown.
15	Cool
Place the rolls in the baking dish on a wire rack and leave to cool for about 15 minutes before serving.
16	Serve
Serve in the center of the dinner table and allow everyone to pull their own roll from the batch.

These Pull-Apart Challah Rolls are a tasty take on this classic Jewish bread. Don’t forget to come back and leave a review if you try making these.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.