Woven Challah Buns
These woven challah rolls are made from my usual dough but divided into generous, bigger-than-a-dinner-roll, burger-ish rounds that happen to be ideal for things like schnitzel sandwiches (one roll fits about half a cutlet beautifully), though they’re just as good pulled apart and eaten plain. The weaving looks fancy, but it’s really just a quick grid-and-fold situation that comes together faster than you’d expect—certainly no more work than shaping a couple of standard loaves. (I usually divide the dough into 32 pieces by eye, but next time I bake them I plan to weigh the portions and add the exact grams here.)
Woven Challah Buns
Makes 8 sandwich-size buns
2¼ teaspoons (0.25-ounce / 7g) active dry yeast
1 tablespoon (12g) granulated sugar
¾ cup plus 2 tablespoons (210mL) warm water (110°F)
4¾ cups (617g) all-purpose flour, divided
¼ cup (60mL) honey
1 tablespoon plus ¼ teaspoon (10g) Diamond Crystal kosher salt
3 large eggs, plus 1 egg yolk, at room temperature, divided
½ cup (120mL) neutral oil (such as safflower, avocado, or canola), plus more for kneading and for the bowl
Sesame seeds, poppy seeds, or flaky sea salt, for topping (optional)
In the bowl of a stand mixer (used simply as a mixing bowl at this stage), dissolve the yeast and sugar in the warm water, stirring until fully combined. Add 1 cup (130 g) of the flour and stir well until everything is fully incorporated. Cover with plastic wrap or a clean dish towel and let rest at room temperature for 1 hour.
Add the honey, salt, 2 eggs, egg yolk, and oil and stir vigorously until the mixture is smooth and fully combined. Attach the bowl to the stand mixer and fit it with the dough hook. Add the remaining 3¾ cups (487 g) flour and mix on low speed until a shaggy dough forms, about 2 minutes.
Transfer the dough to a lightly oiled (not floured) work surface and knead until smooth and soft, about 4 minutes. It should be tacky but not sticky. Brush a clean bowl lightly with more oil and place the dough in the bowl, using your hands to coat the top lightly with oil as well. Cover with plastic wrap or a clean dish towel and let it rise in a warm area for 1½ to 2 hours or until doubled in size. (Alternatively, refrigerate the dough overnight; it may not visibly double, but the flavor and texture will develop. Shape it straight from the fridge, or let it rest 15 minutes if the dough feels too stiff.)
Turn the dough out of the bowl onto a clean, unfloured work surface. Using a bench scraper or sharp knife, divide the dough into 32 equal pieces to make 8 rolls. Roll each piece into a rope about 6 to 7 inches long.
To shape each roll, lay 2 dough ropes horizontally on your work surface, spaced about 1 inch apart. Place 2 more ropes vertically across them, so that they intersect in a grid. Arrange them so the vertical ropes alternate going over and underthe horizontal ones, like a woven pie crust. Now look at each intersection: one rope will sit on top (the “over”), with another beneath it (the “under”). To begin weaving, pick a direction—this recipe assumes counterclockwise—and fold each “under” rope over the “over” rope directly to its left. Repeat this fold at each intersection, working your way around the roll in a full circle of weaving.
Once you’ve completed the circle, a new set of ropes will now be the “unders.” Switch directions (now clockwise) and repeat the process, folding each new “under” rope over the “over” rope to its right. After two rounds of weaving, you will likely run out of usable dough. Tuck any loose ends underneath the finished round and gently shape into a neat roll.
Transfer the rolls to a parchment paper–lined baking sheet (it’s fine if they are close to one another—you can pull them apart after baking). Cover loosely and let rest in a warm area for 30 to 45 minutes, until soft and puffy.
Preheat the oven to 350°F. In a small bowl, whisk together the remaining egg with 1 tablespoon water. Brush the rolls generously with the egg wash, then sprinkle with sesame seeds, poppy seeds, or flaky sea salt, if desired.
Bake until the rolls are deeply browned and feel hollow when tapped, 30 to 35 minutes. Let cool for at least 15 minutes, then cleanly slice in half (horizontally, through the center) if using for sandwiches, or serve as is.
Once fully cooled, the challah rolls can be wrapped well in plastic wrap and stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled rolls tightly in plastic wrap, followed by aluminum foil and a labeled freezer-safe bag with the air squeezed out; freeze for up to 2 months. To serve, thaw at room temperature (still wrapped) for several hours, then refresh in a 350°F oven for 8 to 10 minutes. Avoid refrigerating the challah at any point; it will dry out.
