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+ servings
a basket of challah buns.
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5 from 1 vote

Challah Buns

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These Challah Buns are the delightful cousins of my beloved orange raisin challah with a little more fun and whimsy. With their slightly sweet taste and pillowy texture, challah buns are perfect for your favorite burgers, sandwiches, or simply enjoyed with soup or salad.
Prep Time1 hour
Cook Time1 hour
Rising times5 hours
Total Time7 hours
Course: Bread
Cuisine: Jewish
Servings: 12
Calories: 204kcal

Equipment

  • Stand mixer

Ingredients

  • 4 cups (500 grams) unbleached bread flour plus more as necessary
  • 2 tablespoons granulated sugar
  • teaspoons instant yeast
  • 1 teaspoon orange zest
  • 1 teaspoon salt
  • ¾ cup (177 grams) lukewarm water plus more as necessary
  • 2 whole eggs
  • 2 egg yolks whites reserved for the egg wash (see note)
  • 2 tablespoons canola, safflower, or other neutral oil
  • poppy seeds or sesame seeds for topping if desired

Instructions

  • In a mixer bowl, combine the flour, sugar, zest, yeast, and salt.
    4 cups (500 grams) unbleached bread flour, 2 tablespoons granulated sugar, 1½ teaspoons instant yeast, 1 teaspoon orange zest, 1 teaspoon salt
  • Measure out the water in a large (2 cup is ideal) measuring cup. Add the eggs and oil, and whisk lightly.
    ¾ cup (177 grams) lukewarm water, 2 whole eggs, 2 egg yolks, 2 tablespoons canola, safflower, or other neutral oil
  • Add the wet ingredients to the mixing bowl, and mix on low speed using the paddle attachment until combined.
  • Switch to the hook attachment and mix on medium speed for 8 minutes, adding small amounts of water or flour as necessary to get the dough to clear the sides of the bowl. The final dough should be soft and not sticky at all.
  • Form the dough into a round, lightly oil a bowl (I use the same mixing bowl), cover with plastic wrap, and let rise in a warm, draft-free place until about doubled, 1 to 2 hours (Rise #1 of 3).
  • Degas, re-form into a round, and again let rise until about doubled, 1 to 2 hours (Rise #2 of 3)
  • Shape the dough (see text for some suggestions) and let rise until doubled again (Rise #3 of 3).
  • At least 30 minutes prior to baking, preheat the oven to 325°F.
  • Right before baking, brush the loaf with the reserved egg whites (keep for one more brushing). Top with poppy seeds or sesame seeds, if using.
    poppy seeds or sesame seeds for topping
  • Bake on a middle shelf for 20 minutes. Brush one more time with reserved egg wash to ensure coverage of the entire loaf.
  • Continue baking until internal temperature is 190 to 195°F, the crust is a rich caramel brown, and the bottom sounds hollow when thumped. This should take about 40 to 60 minutes in total, depending on the size of your buns.
  • Cool for at least one hour.

Notes

You can do rise #1 in the refrigerator overnight. Rise #2 may take about an hour longer than if it had been done at warm room temperature.
An egg wash with egg whites only will give a shine but minimal color. If you want your challah buns to be darker, you can use a whole egg and save those egg whites for granola or macarons.

Nutrition

Calories: 204kcal | Carbohydrates: 33g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 207mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg