Challah rolls are great to make for sandwiches over Shabbat or seudah shlishit, the third Shabbat meal, and they'll happily become a part of weekday lunches if there's any leftovers. Plus, challah rolls are a handy way to guarantee you'll have whole breads for blessing. There's lots of ways to shape challah rolls; the simple knot is an easy and beautiful way to shape them.
This post is part of my Complete Guide to Baking Challah.
The simple knot roll can be seen in the top row in the photo above; the bottom row shows a twisted spiral roll (bottom left and center) or woven roll (bottom right).
Dividing challah dough for rolls
It will depend on how small or big you'd like your rolls to be, but for medium, sandwich-sized rolls, I like to divide a standard portion of challah dough (the would make one loaf) into eight equal pieces for challah rolls. Knotted rolls will make more dinner roll type rolls, while the other two shaping methods will create wider-bottomed rolls that can be sliced in half for spreading or filling.
Making a simple knot roll
The knotted challah roll is made from a simple knot, like you'd tie in a drawstring. Start by rolling one division of dough into a strand. Fold the strand in half and cross one "leg" over the other:
Take the tail to your left, tuck it under the circular part of the knot, then pull it through so that the end of the strand is peeking out of the hole:
Last step: take the strand to your right and bring it up and over, right into the center of the hole. Poke it in there firmly, and your knotted challah roll is complete:
Looking for challah recipes?
You can shape any challah dough into rolls. Here are a few possibilities: