Indulge in the enchanting aroma of freshly baked bread as you embark on a culinary journey with this irresistible Honey Challah Rolls recipe. Bursting with the rich flavors of honey and the warmth of tradition, these delicate rolls are a perfect addition to any meal or a delightful treat on their own. The combination of carefully selected ingredients, precise techniques, and a touch of creativity results in these beautifully adorned rolls that resemble pomegranate crowns.
Homemade honey buns
In Rosh Hashanah (the Jewish New Year), we eat sweet dishes for a sweet New Year and these honey challah buns (or rolls) are a perfect addition to your table!
September ushers in the new year and finally the end of the overwhelming summer. I love this time of the year; from the atmosphere of the holiday to the beginning of fall. Fall means all the delicious and comforting foods are here and we can use the oven to bake without thinking twice. What can be better than that?
How to shape challah rolls
For the festivity of the holiday and for adding the holiday symbols, I made the rolls in a shape of a pomegranate. You can also make them round or braided if you want.
Another option of shapes is to create a round crown of buns. The dough of the buns is sweet challah dough so you can also just bake it as challah if you prefer.
How to make challah rolls
For the shiny touch, I glazed the rolls with more honey, don't skip the glaze though as it keeps the buns moist and fresh.
The baking time is not very long either and the outcome is very satisfying. In my family, we like to set the table for the holiday and put one bun for each guest as a starter with the symbols and blessings dishes.
The recipe yields 16 buns, if you need more you can double the recipe.
Tips to ensure your Honey Challah Rolls turn out perfectly
Measure Ingredients Accurately
Baking is a science, and accurate measurements are crucial for the best results. Use a kitchen scale to measure your flour and other dry ingredients precisely.
Make sure your yeast is fresh and active. If you're unsure, you can proof the yeast by dissolving it in warm water along with a pinch of sugar before adding it to the mixture. If it becomes frothy and bubbly in about 5-10 minutes, it's active.
Knead the dough until it becomes smooth and elastic. This helps develop gluten, which gives the bread its structure and texture. Be patient, as proper kneading takes time.
Consistency of Dough
The dough should be slightly sticky but still manageable. If it's too sticky, you can lightly flour your hands while shaping it.
Allow the dough to rise in a warm, draft-free area. You can place it in a turned-off oven or microwave. The dough should double in size, which might take slightly longer than the estimated time depending on the temperature of your room.
When shaping the dough balls, make sure they are smooth on top. This will help the rolls maintain their shape and create a neat appearance.
Pomegranate Crown Design
To create the pomegranate crown design, gently cut the tops of the small dough balls with scissors. Experiment with the depth and number of cuts for the desired appearance.
Rising Before Baking
After shaping the rolls, give them a final short rise before baking. This contributes to the soft texture of the rolls.
Baking Temperature and Time
Preheat your oven to the recommended temperature. Baking times can vary, so keep an eye on the rolls as they bake. They should be golden brown on top and sound hollow when tapped.
Brush the baked rolls with the honey glaze while they're still warm. This adds shine and a touch of sweetness to the finished rolls.
Allow the rolls to cool on a wire rack before serving. This helps prevent them from becoming soggy on the bottom due to trapped steam.
If you have leftovers, store the rolls in an airtight container or resealable plastic bag to maintain freshness.
While the recipe calls for all-purpose flour, you can experiment with other types of flour like bread flour or whole wheat flour. Keep in mind that different flours may require adjustments to the liquid content, as they absorb moisture differently.
Several factors can affect the rise of the dough, including the freshness of the yeast, the temperature of the rising environment, and the time allowed for rising. Make sure your yeast is active, and try placing the dough in a warmer spot for a longer period to encourage proper rising.
Absolutely! While a stand mixer can make the process easier, you can knead the dough by hand as well. It might require a bit more time and effort, but the results will be just as delicious.
Yes, you can freeze both the dough and the baked rolls. For the dough, let it complete the first rise, then punch it down, shape it, and freeze. When you're ready to bake, allow it to thaw and rise again before baking. Baked rolls can be cooled completely, then stored in an airtight container and frozen. Thaw and reheat them in the oven to enjoy later.
Dense rolls can be a result of over-kneading, using too much flour, or not allowing the dough to rise properly. Be mindful of your kneading time, use a light hand with the flour, and ensure your dough is given ample time to rise.
Yes, you can definitely add nuts, dried fruits, or even chocolate chips to the dough for extra flavor and texture. Incorporate them during the kneading process.
Freshly baked rolls are best enjoyed within a day or two. To extend their freshness, store them in an airtight container at room temperature. If they start to become slightly dry, you can reheat them in the oven to restore their softness.
Other recipes to try:
Bake these honey challah rolls today!
Whether you're an experienced baker or just starting your culinary adventure, these Honey Challah Rolls are bound to become a beloved staple in your kitchen. Feel free to adapt and modify the recipe to suit your preferences and dietary needs. Happy baking!
Honey Challah Rolls (Pomegranate shape for Rosh Hashanah)
- 4 cups (500 grams) flour
- 1 teaspoon salt
- 2 tablespoon sugar
- 1 tablespoon dry yeast
- 1 egg
- ¼ cup vegetable oil
- 2 tablespoon honey
- 1 cup lukewarm water
For the glaze:
- 2 tablespoon boiling water
- 2 tablespoon honey
- In a stand mixer bowl, place all the dough ingredients.
- Knead the dough with the kneading hook for 4-5 minutes. The dough needs to be sticky and soft.
- With your hand, create the shape of a ball from the dough and place in a greased bowl for rising.
- Let the dough rise for 1 hour or until it doubles in volume.
- Divide the dough to 17 small balls.
- Place 16 balls on a baking pan lined with baking paper.
- Divide the 17th ball into 16 smaller balls and place that small ball on top of each big ball.
- Set the oven to 180°C / 360°F with the fan.
- With scissors, cut each small ball to the shape of a pomegranate crown.
- Let the buns rise for 15 more minutes.
- Bake for 20 minutes.
- In a small bowl, mix the glaze ingredients.
- Brush the baked buns with the glaze.
- Happy New Year!