Challah rolls. Garlic knots. They are like cousins — Jewish-Italian cousins and, of course, absolutely delicious.
Serve these knots as a side at pizza night, for friends when they come over, or just because buttery, herb-covered carbs are delicious. You won’t believe how good your kitchen smells while these beauties are baking up.
Butter is always better, but if you want to make these non-dairy you can simmer the fresh minced garlic and herbs in olive oil over low heat for a few minutes in a small saucepan until the garlic is infused, then brush on top of the knots when they are finished baking.
For extra garlic-herb flavor, add 1-2 Tbsp jarred garlic in oil and 2 Tbsp dried herbs of your choice into the dough as it is mixing to infuse it with all that mouthwatering flavor.
Note: you can also use this challah recipe to make 2 medium-large sized challah loaves, instead of individual rolls.
- 1½ Tbsp dry active yeast
- 1 tsp sugar
- 1¼ cups lukewarm water
- 5 cups unbleached bread or AP flour (preferably King Arthur flour)
- ¼ cup vegetable oil
- ½ Tbsp salt
- ¾ cup sugar
- 2 eggs
- 1 egg, beaten (for the egg wash)
- ½ cup (1 stick) unsalted butter, melted
- ½ tsp salt
- 4 garlic cloves, minced
- fresh parsley and Parmesan cheese (optional)
- In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit for around 10 minutes until it becomes foamy on top.
- In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
- Add another cup of flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
- Add another 1½- 2 cups of flour, mix thoroughly, then remove from bowl and place on a floured surface.
- Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes (or however long your hands will last). Place dough in a greased bowl and cover with damp towel. Allow to rise for at least 3 hours.
- Preheat oven to 375 degrees F.
- Cut dough into 2.5-3 oz pieces. Roll each piece into a rope and then form a knot by literally tying it, tucking the under end underneath.
- Allow challah rolls to rise another 20-25 minutes.
- In a small bowl beat 1 large egg. Brush egg wash liberally over challah.
- Bake for 18-20 minutes, or until golden. Remove from oven.
- I’m a small bowl combine melted butter, ½ tsp salt and minced garlic. Brush melted butter and garlic mixture on top. Sprinkle with fresh parsley and grated Parmesan if desired.