Though they look complicated, woven challah rolls are forgiving to shape and slice perfectly into sandwich rolls for seudah shlishit, or all week long.
This post is part of my Complete Guide to Baking Challah.
This method of shaping a challah roll is slightly more involved, but it's still easy and forgiving. Though it seems like there won't be enough dough to subdivide into four little pieces, don't be tempted to make these too big, or they'll easily become mini loaves instead of hamburger-sized rolls.
Dividing challah dough to make the rolls
You'll start by subdividing your little 1-roll portion of dough further into fourths:
Roll each quarter into a short strand, only about 5-6" / 13-15 cm long.
Weaving the strands
Arrange two strands horizontally and two strand vertically on your work surface. Then, weave them so they form an over-under, under-over pattern:
Now, twist each pair of strand ends over its neighbor:
Repeat once more, this time twisting them around the other neighboring strand. Whatever strands remain, just tuck them firmly under (and don't worry if they're a bit messy under there):
How long to bake challah rolls
Challah rolls need to bake for a much shorter time than regular loaves, though these, being a bit larger, may need just a bit more time, about 20-25 minutes. 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: