Follow This Step-by-Step Guide For Delicious Challah Bread Rolls

Once the dough has finished rising, use a bench scraper to cut the dough into even pieces. For this particular recipe, I cut the dough into 32 pieces. It should be noted that those challah buns become hamburger-bun-sized (perfect for turkey sandwiches the next day). If you want smaller challah rolls, then cut the dough into 64 pieces . . . and enlist the entire family to help. After all, making challah is more fun with a group.

Take each piece of challah, and carefully hand roll it out on a flat surface until it takes on a long, thin snake shape. Try to keep each piece even in length and width.

Take two rolled-out pieces of dough, and crisscross them.

Twist one side of the strands, and pinch the ends.

Twist and pinch the other side.

Take one end of the twisted dough, and roll it up like a snail.

Roll it up until it reaches the other end.

Take the exposed end, and tuck it underneath the center of the bun. Make sure the end is securely tucked or else the bun will unravel while cooking.

Line baking sheets with parchment paper or Silpat liners so the buns do not stick to the pans. Leave a few inches between each bun, as they will expand as they bake.

Lightly coat the tops of the buns with egg wash to create the golden, shiny tops.

Flake salt, fresh herbs, and seeds like poppy or caraway: any and all seasonings can be sprinkled liberally atop challah.

Bake until the dough is golden and has an internal temperature of 190°F to 205°F, between 20 and 30 minutes depending on the size. Allow the challah to cool slightly before serving. Enjoy it with a holiday feast, or form it into a sandwich the next day.