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    Home » Parties » Holidays » Thanksgiving » Small Batch Challah Rolls

    Small Batch Challah Rolls

    Published: Nov 16, 2020 · Modified: Apr 28, 2021 by Amanda Wilens · This post may contain affiliate links. 5 Comments

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    challah rolls from overhead

    Small Batch Challah Rolls

    I am hopeful that this year will mean smaller gatherings for people in the US for Thanksgiving. I wanted to assist with your small Thanksgiving gathering. This round up is perfect for Thanksgivings sizes 1-4. These recipes make about 4 servings each, which is perfect for 1-4 people and leftovers if less than 4 people! Tyler and I have had so many small Thanksgivings when we lived in St. Louis and couldn’t make it home for both Thanksgiving and Christmas/Hanukah. So, we usually chose the latter and I would make us a small Thanksgiving meal like this.

    I do also want to take this time to bring up Thanksgiving and how we learn about it. Thanksgiving is something I now celebrate as a time for good food and showing thanks and gratitude for the ones I love. However, the story we learned as kids about Thanksgiving is so off and really shouldn’t be a part of the celebration, but rather a learning opportunity. Please do NOT dress in Native American headdresses. Please take the day to maybe educate yourself and the ones you love. Especially young children. Many Native Americans see Thanksgiving as a day of mourning and triggering. Remember, “pilgrims” led a mass genocide to the Native American population.

    challah rolls from overhead
    • Here’s an article from NPR addressing how to address the subject: https://www.npr.org/2019/11/24/782403538/teaching-thanksgiving
    • And one from the Smithsonian Mag: https://www.smithsonianmag.com/history/thanksgiving-myth-and-what-we-should-be-teaching-kids-180973655/

    Hopefully, you will consider and implement the above before celebrating along with me.

    Table of Contents

    • Table of Contents
    • Celebrating a Mini Thanksgiving
    • Thanksgiving Desserts
    • Thanksgiving Drinks
    • Thanksgiving Favorites and Leftover Recipes
    • Challah Knot Rolls
    • Challah Roll with Milk
    • What do challah rolls taste like?
    • Can I make these in advance?
    • Love this Recipe?
    challah dough being rolled

    Celebrating a Mini Thanksgiving

    • Small Batch Turkey Tenderloins
    • Small Batch Mashed Potatoes
    • Small Batch Stuffing
    • Small Batch Roasted Brussel Sprouts
    • Small Batch Challah Rolls
    • How to Set-up a Mini Thanksgiving
    challah dough being tied into knots

    Thanksgiving Desserts

    • Ginger Pear Pie
    • Apple Crumble Pie
    • Caramel Pumpkin Cheesecake
    • Pumpkin Spice Cake with Cream Cheese Frosting
    challah on baking sheet pre-cooked

    Thanksgiving Drinks

    • Apple Cider Bourbon Cocktail
    • Fig Smash Cocktail
    • Apple Pomegranate Sangria

    Thanksgiving Favorites and Leftover Recipes

    • Favorite Thanksgiving Recipes

    Now, I’ll go into some best tips for making small batch challah rolls.

    close up small batch challah rolls

    Challah Knot Rolls

    Challah knot rolls are such a simple, tender, and delicious roll to make. I use my normal challah recipe, about halved it (with some adjustments), and instead of making one loaf, I knotted them into rolls.

    Challah Roll with Milk

    Yes, this recipe does use milk. Traditionally milk isn’t used for challah. However, my grandmother’s recipe had milk, so I use it too.

    small batch challah rolls with salt

    What do challah rolls taste like?

    Challah is similar to a brioche, super soft and tender. It’s very rich and has a little eggy flavor. I use honey so that also adds a bit of sweetness.

    close up small batch challah rolls

    Can I make these in advance?

    Yes, this is a great option for making the day before Thanksgiving or your event. I would recommend if you’re doing it the day before to keep from salting until day of. These rolls are moist and sometimes the finishing salt can dissolve into the bread. Day of you can slightly dampen bread with water on a paper towel, add salt, and even bake again for a few minutes to reheat.

    small batch challah rolls

    Love this Recipe?

    Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos! 

    challah rolls from overhead

    Small Batch Challah Roll

    5 from 5 votes
    Print Pin Share Rate
    Course: Side Dish
    Cuisine: American, Jewish
    Prep Time: 30 minutes
    Cook Time: 22 minutes
    Rise Time: 2 hours
    Total Time: 2 hours 52 minutes
    Servings: 8 rolls
    Author: Amanda Wilens

    Equipment

    • Stand Mixer

    Ingredients

    • 2 cups + 3 Tbsp, all-purpose flour more for flouring surface
    • 1 ½ tablespoon granulated sugar
    • ½ tablespoon instant dry yeast*
    • 1 teaspoon kosher salt
    • ¼ cup lukewarm water about 105ºF
    • ¼ cup milk room-temperature
    • 2 tablespoon honey
    • ¼ cup olive oil more for greasing bowl
    • 2 eggs divided
    • ½ tablespoon water
    • ½ teaspoon kosher salt or finishing salt

    Instructions

    • In the bowl of a stand mixer with the dough-hook attachment mix water, milk, and sugar. Then add yeast, lightly mix, and let sit for 5 minutes.
    • Next add honey, olive oil, and 1 egg until mixed. Next add flour and salt. Mix on low speed for about 1 minute until mostly mixed. Increase speed to medium until dough forms a ball.
    • Lightly grease a large mixing bowl, and transfer dough to the bowl. Lay a damp cloth/flour sack over top of bowl. Allow dough to rise at room temperature for about 1 hour (should almost dounle in size). Just place the bowl on the counter.
    • Lay dough on a floured work surface. Divide dough into 8 equal pieces. Roll each piece into a log, about 1½ inches wide and 10 inches long. Twist each piece into a ball or tie into a knot.
    • Line a baking sheet with parchment paper; transfer rolls to sheet and recover rolls with a damp towel. Let rise for another hour at room temperature**.
    • Preheat oven to 350°F.
    • In a small bowl, combine remaining egg and 1 tablespoon water to make an egg wash. Brush egg wash onto rolls, and sprinkle on kosher salt (or wait to add salt until serving). Place rolls into oven. Bake until golden brown, 20-22 minutes. Remove from oven, and place on a cooling rack before serving.

    Notes

    • *If you don't have instant dry yeast, you can use active dry yeast. The rise time might take a bit longer, but not too much. Just wait for the dough to look about doubled in size. 
    • **If your kitchen is colder than 75-ish°F you may want to turn on the oven and place your rising bread above/near it. Or if you have a specific spot that’s a bit warmer near a window or something.
    • This is a great option for making the day before Thanksgiving or your event. I would recommend if you’re doing it the day before to keep from salting until day of. These rolls are moist and sometimes the finishing salt can dissolve into the bread. Day of you can slightly dampen bread with water on a paper towel, add salt, and even bake again for a few minutes to reheat.

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Tried this recipe?Mention @amanda.wilens
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    Comments

    1. Denise Strecker says

      December 25, 2021 at 10:17 am

      5 stars
      I made these for my family for Christmas lunch. They were so so good. Will totally be making them again, they were a big hit. Made ham for lunch and they would mahe awesome sandwiche rolls.

      Reply
      • Amanda Wilens says

        December 29, 2021 at 11:35 am

        Aw! So glad to hear that. Love these as sandwich rolls. Such a good idea!

        Reply
    2. Emily says

      April 05, 2021 at 9:00 am

      5 stars
      These rolls were excellent and easy/fun to make! I will definitely be making these again. I used active dry yeast (it's all I had) and just had to be patient on the rise (wait for it to double and ignore the time!). Besides that, followed it exactly and ended up with 8 delicious rolls!

      Reply
      • Amanda Wilens says

        April 05, 2021 at 9:55 am

        Wonderful! I'm so glad you liked them. And yes, totally can work with active dry yeast. Just need to wait longer. Thank you for the note 🙂

        Reply
    3. Kathy says

      December 13, 2020 at 8:30 am

      5 stars
      I made these rolls for Thanksgiving and looking forward to making again for the holiday season. They weren’t just ordinary rolls - they were so tasty and the recipe directions were easy and fun to follow!

      Reply

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