Challah Buns

Individual fluffy challah rolls. These fluffy rolls are baked until golden brown and topped with sesame seeds.

📝 Ingredients

• 160 g (2/3 cup) lukewarm water
• 37 g (3 Tablespoons) granulated sugar
• 1 1/2 teaspoons instant yeast or active dry yeast
• 437 g (3 1/2 cups)* all-purpose flour
• 36 g (2 1/2 Tablespoons) of vegetable oil
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon salt
• 1 egg + 1 Tablespoon of water
• Sesame seeds

👨‍🍳 Instructions

1. 1In the mixing bowl of a stand mixer...: In the mixing bowl of a stand mixer fitted with a dough hook attachment or a large mixing bowl, combine all the warm water, sugar, and yeast. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this step can be skipped.
2. 2Add in the remaining dough ingredients and mix...: Add in the remaining dough ingredients and mix on low speed to combine them into a shaggy dough. Turn the mixture to medium speed and knead for around 12 minutes until the dough is smooth and strong.
3. 3If mixing by hand, tip the dough onto...: If mixing by hand, tip the dough onto a bench and knead by hand for around 12 minutes until it becomes a strong and smooth dough. If you need a break, just let the dough rest for 5 minutes and come back to it. Use a slap and fold kneading method to bring the dough together. This is when the dough is slapped down onto the bench and quickly pulled back up and folded over itself.
4. 4Once the dough has been kneaded, shape it...: Once the dough has been kneaded, shape it into a round ball and place it in a large oiled bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm space until doubled in size.Alternatively, if you are giving the dough an overnight cold rest, it can now be covered tightly and placed in the fridge to rise slowly overnight.
5. 5Pull the dough from the bowl on a...: Pull the dough from the bowl on a floured work surface. Weight the dough on a kitchen scale, then divide that by 9. Cut the dough into 9 equal pieces using a bench scraper and shape each piece into a little ball.
6. 6Line a large baking sheet with parchment paper.
7. 7Cut a dough ball into 2 and roll...: Cut a dough ball into 2 and roll each of the pieces into 10-inch long ropes. Once they have been rolled out, dust the ropes with a little bit of flour. This helps to keep the knot shapes loose, so when they rise the knot definition stays as it rises. Twist the two pieces together to create one long twisted rope.
8. 8Shape the rope into an upside-down 'U', then...: Shape the rope into an upside-down 'U', then cross one end over the other. Now you have a hole at the top and two ends at the bottom. Bring one bottom end of the dough up and place it through the hole.
9. 9Now take the second end and place it...: Now take the second end and place it through the hole, but this time from underneath. Now you have a knot. (See step-by-step photos of this process in the post.)
10. 10Place the knot on the prepared baking sheet...: Place the knot on the prepared baking sheet and continue with the rest of the dough pieces.
11. 11Cover the sheet with a damp towel or...: Cover the sheet with a damp towel or plastic wrap and let the knots rise at room temperature until puffy.
12. 12Preheat the oven to 375°F (190°C).
13. 13When the knots have finished rising, whisk together...: When the knots have finished rising, whisk together an egg with a tablespoon of water. Brush the top of the challah knot rolls with egg wash. Sprinkle sesame seeds on top of the dough.
14. 14Bake the rolls for around 20 minutes until...: Bake the rolls for around 20 minutes until deeply golden brown. If they are browning too fast, you can loosely cover them with a sheet of foil after the first 10 minutes of baking.
15. 15Remove the knots from the oven and let...: Remove the knots from the oven and let them cool to room temperature on a wire rack.