MINI CHALLAH ROLLS | easy vegan recipe!

What’s challah bread and why you should make it:

Challah bread is a traditional Jewish bread characterized by its rich, slightly sweet flavor and soft, pillowy texture. It’s typically made with basic ingredients like flour, water, yeast, and sugar, resulting in a versatile bread that’s perfect for any occasion.

What sets challah apart is its beautiful braided shape, which not only adds visual appeal but also enhances its texture and structure.

Making challah is not just about creating a delicious bread; it’s about embracing tradition, craftsmanship, and the joy of baking. By making challah, you’re not only indulging in a timeless culinary tradition but also connecting with generations of bakers who have passed down their recipes and techniques. Plus, the satisfaction of pulling a golden, fragrant loaf, or in this case, mini muffin size loafs, of freshly baked challah from the oven is truly unbeatable.

Whether enjoyed on its own, as French toast, or as the base for a sandwich, challah bread is a delightful addition to any table, making it well worth the effort to bake at home!

tips for making the perfect mini challah rolls:

Fresh Yeast is Key. Always use fresh yeast for the best results. Check the expiration date and ensure your yeast is active by proofing it in warm water with a pinch of sugar. It should foam and bubble within a few minutes.

Proper kneading. It is crucial for developing the gluten structure in your dough, which gives challah its characteristic texture. Let the mixer do its job and knead the dough until it becomes smooth, elastic, and springs back when gently pressed with your finger.

Optimal Proofing Conditions. Allow the dough to rise in a warm, draft-free environment. The ideal temperature for proofing is around 75°F to 80°F (24°C to 27°C). Cover the dough with a clean kitchen towel or plastic wrap to prevent it from drying out.

Shape with Precision. Take your time shaping the challah dough into the small braids. For the mini version of the traditional braided loaf, divide the dough into 18 even portions- 90g each. Roll into ropes of equal length. Braid them carefully, ensuring a uniform shape and even distribution of strands.

Vegan egg Wash substitute. Before and after baking, brush the shaped challahs with a vegan egg wash substitute made from equal parts plant milk and maple syrup. This gives the bread a glossy finish and helps it develop a golden-brown crust during baking.

Monitor Baking Closely. Keep a close eye on the challahs as they bake to prevent over-browning. If the top starts to darken too quickly, tent it with aluminum foil to shield it from excessive heat while allowing the interior to finish baking.

Cool Completely. Allow the freshly baked challahs to cool completely on a wire rack before slicing. This helps retain moisture and ensures a soft, tender crumb.

How to braid mini challah rolls:

Arrange the Strands: Place three ropes parallel to each other on a lightly floured work surface, with the ends closest to you.

Start Braiding: Begin by pinching the three strands together at the top. Then, take the right strand and cross it over the middle strand, placing it in the center.

Alternate Braiding: Next, take the left strand and cross it over the new middle strand (which was the right strand previously), placing it in the center.Repeat: Continue this braiding pattern, alternating between the right and left strands, until the entire length of dough has been braided. Try to keep the strands tight and evenly spaced throughout the process.

Seal the Ends: Once you reach the end of the braiding, pinch the three strands together.

Roll the braid: Flip the braid upside down and start rolling it on itself as demonstrated in the photos. Tuck the end under to create a neat finish.

if bread is your love language, check these out!

MINI CHALLAH ROLLS | easy vegan recipe!

Ma’ayan
These mini challah rolls are super soft and pillowy, made with simply pantry ingredients and perfect for Shabbat dinner!
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Course Appetizer, bread, Breakfast, brunch
Cuisine Jewish
Servings 18 mini rolls

Ingredients
  

for the dough

  • 1 kg all purpose flour
  • ½ cup sugar
  • 2 tbsp instant yeast
  • 1 tbsp salt
  • ¾ cup vegetable oil
  • 2 cups lukewarm water

for the vegan "egg wash"

  • 2 tbsp plant milk
  • 2 tbsp maple syrup

Instructions
 

make the dough

  • To a mixer bowl add flour, sugar, instant yeast and salt, mix. Add oil and water.
  • Start the mixer on low speed. If after a minute or two the dough is too dry, add up to ¼ cup of water. Kneed for 8-10 minutes until the dough is smooth and soft.
  • Place in a greased bowl, cover and proof until doubled in size.

shape into rolls

  • Make sure to line a muffin pan with parchment paper or cupcake liners before you start.
  • Punch the air out of the dough, divide into 18 pieces- 90 g each. Divide each of the 18 pieces into three – 30g pieces. Shape into smooth balls, and cover.
  • Take 3 portion of dough and roll each of them out into a long rope. Place them parallel to each other on a lightly floured work surface, with the ends closest to you and pinch them together.
  • Take the right strand and cross it over the middle strand, placing it in the center.
  • Next, take the left strand and cross it over the new middle strand (which was the right strand previously), placing it in the center.
  • Continue this braiding pattern, alternating between the right and left strands, until the entire length of dough has been braided. Try to keep the strands tight and evenly spaced throughout the process. Pinch the three strands together and roll the small loaf onto itself. Tuck the end under the roll to create a neat finish.
  • Place in the lined muffin pan and cover with a towel.
  • Repeat with the rest of the pieces until you have a total of 18 mini challah rolls.

Proof and bake

  • Proof for 45 minutes or until doubled in size.
  • Meanwhile, preheat oven to 180°c / 355°f.
  • Brush rolls with maple and milk “egg wash” mixture and bake for 20-25 minutes.
  • Once out of the oven, immediately brush with another layer “egg wash”. Cool for at least 5-10 minutes. Enjoy!
Keyword bread, bread rolls, challah, challah bread, challahs, mini challah rolls, mini challahs, vegan bread


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