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:
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.
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.
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.
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.
Coat a 9x13-inch baking dish with cooking spray and set aside.
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.
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.
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.
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.
About 30 minutes before the rolls are ready, place a rack in the lower third of the oven. Heat to 350 °F.
Beat 1 egg white with 2 tablespoons of water for the egg wash and set aside.
Uncover the rolls and brush each one with a thin layer of egg wash.
Bake the rolls in the preheated oven for 15 minutes.
Rotate the baking dish from front to back. Bake for 15 minutes more until the tops and bottoms are golden brown.
Place the rolls in the baking dish on a wire rack and leave to cool for about 15 minutes before serving.
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.
Well done! Approved!
