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Garlic & Rosemary Challah Rolls

Soft, deeply flavorful, beautifully golden challah rolls brushed with melted garlic-herb butter.
Print Recipe
Cook Time 25 minutes
Servings 16 to 20 rolls

Ingredients
  

For the Dough

  • 1 cup warm water 110–120°F
  • 2 ¼-ounce packets active dry yeast
  • ½ cup sugar
  • 3 extra-large eggs at room temperature
  • 1 extra-large egg yolk at room temperature
  • 5½ to 6 cups all-purpose flour
  • 1 tablespoon kosher salt
  • ¼ pound 1 stick unsalted butter, diced and at room temperature
  • 2 tablespoons finely chopped fresh rosemary
  • 2 –3 garlic cloves minced (or 1 teaspoon garlic paste)
  • Vegetable oil for greasing

For the Egg Wash

  • 1 extra-large egg
  • 1 tablespoon water

For the Garlic–Rosemary Butter

  • 4 tablespoons unsalted butter melted
  • 1 garlic clove finely minced
  • 1 teaspoon finely chopped fresh rosemary
  • Pinch of kosher salt

Instructions
 

  • Wake up the yeast: Warm your mixing bowl with a quick rinse of hot water. Add the warm water, yeast, and sugar and let it sit for about 5 minutes. When it looks frothy, your yeast is alive and ready.
  • Make the dough: Add the eggs and yolk and mix on low. While mixing, gradually add 4½ cups of flour. Add the salt and softened butter, then continue adding flour (up to 1½ cups more) until the dough comes together, soft but not sticky. Fold in the rosemary and garlic.
  • Let it rise: Knead the dough briefly until smooth, then place it in a lightly oiled bowl. Cover and let it rise in a warm spot for about 2 hours, or until doubled.
  • Shape into rolls: Punch down the dough and divide into 16–20 pieces, depending on how big you want the rolls. Shape each one into a smooth ball and place them close together on a parchment-lined sheet or snugly in a baking dish for soft pull-apart rolls.
  • Second rise: Cover and let the rolls rise again for 45–60 minutes, until puffy and soft.
  • Bake: Preheat the oven to 350°F. Brush the rolls with the egg wash and bake for 20–25 minutes or until golden and shiny.
  • Brush with garlic–rosemary butter: While the rolls are warm, brush generously with the melted butter mixture.

Notes

Rise times: first rise about 2 hours; second rise 45-60 minutes. Optional: Place rolls close together for the fluffiest rolls, or space them out for crispy edges. Make ahead: shape, cover tightly, refrigerate overnight; bring to room temp, rise, and bake. Reheat at 300°F for 6-8 minutes.