Go Back
+ servings

Challah Knots

Challah makes the perfect rolls
Prep Time20 mins
Cook Time20 mins
Total Raising Time3 hrs 25 mins
Course: breads, Side Dish
Cuisine: American
Keyword: challah knot rolls, challah recipe, egg dinner rolls
Servings: 12
Calories: 257kcal


  • tbs dry active yeast
  • 1 tsp sugar
  • cups lukewarm water
  • 5 cups unbleached bread or all-purpose flour
  • ¼ cup vegetable oil
  • ½ tbs salt
  • ¾ cup sugar
  • 2 eggs
  • 1 egg beaten (for the egg wash)


  • In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit for around 10 minutes until it becomes foamy on top.
  • In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
  • Add another cup of flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
  • Add another 1½- 2 cups of flour, mix thoroughly, then remove from bowl and place on a floured surface if kneading by hand or switch to the dough hook for machine kneading.
  • Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes (or however long your hands will last). Place dough in a greased bowl and cover with plastic wrap. Allow to rise for at least 3 hours.
  • Preheat oven to 375 degrees F.
  • Cut dough into 2.5-3 oz pieces. Roll each piece into a rope and then form a knot by just tying it, tucking the under end underneath.
  • Allow challah rolls to rise another 20-25 minutes.
  • In a small bowl beat 1 large egg. Brush egg wash liberally over challah.
  • Bake for 18-20 minutes, or until golden. Remove from oven.


Serving: 1roll | Calories: 257kcal | Carbohydrates: 53g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 308mg | Potassium: 76mg | Fiber: 2g | Sugar: 13g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 3mg