Onion Challah Rolls with Sea Salt and Garlic
Soft, pillowy challah rolls infused with onion powder and garlic, shaped into elegant knots and topped with dried onion flakes and coarse sea salt. These enriched yeast rolls combine the traditional sweetness of challah with savory onion flavors, making them perfect for dinner parties, holiday meals, or as a special accompaniment to soups and stews. The double egg wash creates a beautiful golden crust while keeping the interior tender and slightly sweet.
Ingredients
- 1 ½ tablespoons dry active yeast
- ½ cup sugar
- ½ teaspoon sugar
- 1 ¼ cups lukewarm water
- 5 cups unbleached bread flour, plus more if needed
- 2 teaspoons onion powder
- 1 ½ teaspoons salt
- ¼ cup vegetable or olive oil
- 1 tablespoon jarred minced garlic in oil
- 2 eggs
- 2 egg yolks
- 1 teaspoon water
- 1 tablespoons minced onion flakes
- 1 teaspoon coarse sea salt
Instructions
- 1
Combine yeast, half teaspoon sugar, and lukewarm water in small bowl, stir gently and let sit until foamy on top
- 2
Mix flour, remaining sugar, onion powder, and salt in large bowl or stand mixer with whisk attachment
- 3
Add yeast mixture, oil, and garlic to flour mixture and mix thoroughly
- 4
Add more flour and eggs, mix until smooth, then switch to dough hook if using mixer
- 5
Add remaining flour gradually until dough is smooth and slightly sticky, kneading by hand if needed
- 6
Place dough in greased bowl, cover with towel, and let rise for 3 hours
- 7
Punch down dough and divide into equal pieces, rolling each into rope and shaping into knots
- 8
Place on lined baking sheet and let rise another 20 to 30 minutes while preheating oven to 375°F
- 9
Beat egg yolks with water and brush rolls with two coatings of egg wash
- 10
Sprinkle with dried onion flakes and sea salt
- 11
Bake for 25 minutes until golden and rolls sound hollow when tapped
- 12
Cool on wire rack
Tips
Use a kitchen scale to divide dough into equal 3-3.5 ounce pieces for uniform rolls that bake evenly.
Apply egg wash in two coats for a deep golden color and professional bakery appearance.
Test doneness by tapping the bottom of rolls - they should sound hollow when fully baked.
Good to Know
Store covered at room temperature for 2-3 days or freeze for up to 3 months.
Dough can be made day before and refrigerated after first rise, then shaped and baked next day.
Serve warm or at room temperature, excellent with butter, soup, or as dinner rolls.
Common Mistakes
Don't add too much flour too quickly - dough should remain slightly sticky for tender rolls.
Ensure yeast is foamy before proceeding to avoid dense, flat rolls.
Don't overbake as challah can dry out quickly - check at 20 minutes.
Substitutions
use same amount
FAQ
Can I make these rolls dairy-free?
Yes, use vegetable oil instead of any butter and ensure all ingredients are dairy-free. The recipe is already dairy-free as written.
How long do these rolls keep fresh?
Fresh rolls stay soft for 2-3 days covered at room temperature, or freeze for up to 3 months in airtight containers.
Can I shape these into other forms besides knots?
Absolutely - try braids, simple rounds, or traditional challah braid shapes. Adjust baking time by 2-3 minutes for different sizes.