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.
- 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.
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
- Ginger Pear Pie
- Apple Crumble Pie
- Caramel Pumpkin Cheesecake
- Pumpkin Spice Cake with Cream Cheese Frosting
Thanksgiving Favorites and Leftover Recipes:
Now, I’ll go into some best tips for making 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.
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.
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.
- Stand Mixer
- 2 cups + 3 Tbsp, all-purpose flour more for flouring surface
- 1 ½ Tbsp granulated sugar
- ½ Tbsp instant dry yeast
- 1 tsp kosher salt
- ¼ cup lukewarm water about 105ºF
- ¼ cup milk room-temperature
- 2 Tbsp honey
- ¼ cup olive oil more for greasing bowl
- 2 eggs divided
- ½ Tbsp water
- ½ tsp kosher salt or finishing salt
- 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 bowl. Lay a damp cloth/flour sack over top of bowl. Allow dough to rise at room temperature for about 1 hour. 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.
• 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.