Challah Knots

These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they’re perfect for any occasion.


    •  4 tsp. active dry yeast
    •  14 cup sugar
    •  14 cup canola oil
    •  4 egg yolks
    •  3 14 cups flour
    •  1 14 tsp. kosher salt
    •  1 egg, lightly beaten



  1. In a bowl, stir together yeast and 1 cup water heated to 115°; let sit until foamy, about 10 minutes. Whisk in sugar, oil, and egg yolks; add flour and salt. Stir to form dough, and then knead on a work surface until smooth, about 8 minutes. Cover, and let sit until doubled in size, about 1 hour. Punch down dough, cover, and let sit for 45 minutes more.
  2. Heat oven to 350°. Form dough into twelve 10″-long ropes; tie each rope into a knot, tucking ends underneath. Transfer to a 9″ × 13″ baking pan; cover, and let sit for 30 minutes. Brush with egg; bake until browned, about 20 minutes.

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