Homemade Vegan Challah Rolls
Ingredients
- 1000 grams (7 full cups) all purpose flour
- 24 grams (2 heaping tablespoons) dry active yeast
- 12 grams (1 tablespoon) salt
- 110 grams (1/2 cup) sugar
- 59 ml (1/4 cup) olive oil or any oil of choice
- 2 and 1/2 cups warm water
Topping
- Plant milk for brushing
- Favorite seeds for sprinkling
Preparation
In a mixer bowl, combine flour, sugar, salt, oil and active dry yeast.
Using a mixer with a knead/hook attachment or your hands, slowly add warm water to the dry ingredients.
Mix until the dough comes together, ensuring it’s moist and not too dry.
Knead the dough in the mixer for 12 minutes or by hand for 20 minutes.
Drizzle a little oil on top, cover with plastic wrap and a kitchen towel, then proof for 1.5-2 hours in a warm place.
Divide the dough into 18 equal balls of 100 grams each and cover for a second proof of 25 minutes.
Roll each ball into a 20-inch strand.
Shape your mini challah roll just like in the video and place on your baking sheet 2 inches apart from each other.
Cover with a clean kitchen towel and proof for an additional 15 minutes.
Preheat the oven to 350°F. Gently brush with plant milk and sprinkle with your favorite seeds.
Bake for 20-25 minutes until the challah has a golden deep color. Don’t rush to reheat them out, allow them to get that golden top.
Enjoy and Shabbat Shalom
Notes
For best results use a mixer but it can be kneaded by hand too.
Recipe yields about 18 rolls.
