This shape is what I think of as a classic challah roll shape, which looks like a twisted knot. It slices particularly well for sandwiches. For a simple knot (plus an easy twist and a woven roll), see Simple Knot Challah Rolls.
This post is part of my Complete Guide to Baking Challah.Yum
Dividing challah dough for rolls
For sandwich-sized rolls, divide the amount of dough you'd use for a loaf of challah into eight pieces; for dinner-sized rolls, you can divide into ten pieces. So, for example, my standard challah recipe, which makes two large loaves, would make 16 sandwich rolls or 20 dinner rolls. From this type of recipe (about 5 cups or 800 g of flour) you can also make one loaf and 8 rolls, as long as you bake the rolls on a separate baking sheet so you can remove them from the oven earlier than the loaf.
Shaping challah rolls
After dividing the dough, roll each piece into a long strand. You'll begin by tying the strand into an simple, ordinary knot, like for the simple knot challah rolls. Loop it over itself like this:
Next, knot it by bringing the top strand under and into the center:
Take the tail that you just knotted and bring it back over the knot at approximately "10 o'clock," tucking the tail under the roll:
Now you'll be working with the remaining tail. Pick it up and bring it over the loop and through the center:
Finally, bring it up and over at the "2 o'clock" position, tucking the end firmly into the center of the roll:
How long to bake challah rolls
Challah rolls need to bake for a much shorter time than regular loaves, of course, so if you are baking them alongside loaves, remember to check them separately and take them out after about 20-25 minutes, or half the baking time of a standard loaf of challah. It’s easy to forget and leave them in with the loaves, but they’ll end up really dried out. If you take care to bake them for the short time, challah rolls will come out feathery and delicious.
Need some challah recipes?
You can shape any challah dough into rolls. Here are a few possibilities: