Challah Dinner Rolls

"turns out, challah dough makes PERFECT soft, pull-apart dinner rolls 💁🏻‍♀️ topped with B+W sesame and nigella seeds"
-- @leanne.shor
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  • Recipe Card
Prep time 4hrs
Cook time 25mins
Serves or Makes: 15

Recipe Card


  • 3 cups unbleached all-purpose flour
  • 1 1/2 cups unbleached bread flour
  • 1 cup warm water
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 tablespoon kosher salt
  • 2 large eggs, at room temperature
  • 1/2 cup avocado oil, or grapeseed oil
  • 1/4 cup raw honey
  • 1 egg, beaten with 1 tablespoon of water for egg wash
  • Sesame seeds
  • Nigella seeds


  • Step 1

    In a large bowl, combine 1 cup of the all-purpose flour, the yeast and 1 cup of warm water thoroughly. Cover with plastic wrap, and let stand for 1 hour at room temperature.

  • Step 2

    Add the eggs, honey and avocado oil straight to the flour/yeast mixture. Mix well. Add the remaining all-purpose flour, bread flour and kosher salt to the bowl. Mix until all ingredients are combined, and a shaggy dough ball forms.

  • Step 3

    Turn the dough out onto a floured surface, and knead for 2-3 minutes until the surface of the dough is smooth, and you form a nice ball.

  • Step 4

    Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1 1/2 hours at room temperature, or until doubled in size.

  • Step 5

    Remove the dough from the bowl, and cut into 15 equal size pieces. Roll each piece into a tight ball by tucking the edges under and punching at the bottom. Place all of the shaped dough balls in a 9 x 13-inch baking pan lined with parchment paper. Cover loosely with plastic wrap and let rise for 1 hour.

  • Step 6

    Preheat oven to 350°F. Brush the rolls with beaten egg, and top with seeds. Bake for 20-25 minutes or until deeply golden brown.