Vegan Challah Rolls
Fluffy, golden, and beautifully braided, these Vegan Challah Rolls are a plant-based twist on a beloved classic. Perfectly soft on the inside with a light, golden crust, these rolls are crafted using a flaxseed "egg," maple syrup for a subtle sweetness, and a pinch of coarse sea salt or sesame seeds for that extra touch of texture. With simple pantry staples like all-purpose flour and warm water, this recipe guides you through kneading, shaping, and baking to perfection—all while being dairy- and egg-free. Ideal for festive gatherings, holiday dinners, or everyday indulgence, these rolls are as delightful to look at as they are to devour. Whether served warm with vegan butter, alongside soups, or as part of a dinner spread, these versatile vegan challah rolls are sure to impress with their flavor and charm.
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Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.33 cup Granulated sugar
- 1 teaspoon Salt
- 1.25 cups Warm water
- 0.33 cup Vegetable oil
- 2 tablespoons Maple syrup
- 2 tablespoons Flaxseed meal
- 6 tablespoons Water (for flax egg)
- 1 tablespoon Coarse sea salt or sesame seeds
Directions
Step 1
In a small bowl, combine the flaxseed meal and 6 tablespoons of water. Stir well and let it sit for 10 minutes to thicken, forming a flax egg.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt until well combined.
Step 3
In another bowl, mix the warm water, vegetable oil, maple syrup, and the prepared flax egg.
Step 4
Slowly add the wet ingredients to the dry ingredients, stirring with a wooden spoon or using a stand mixer with a dough hook attachment on low speed until it forms a sticky dough.
Step 5
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can knead in the stand mixer on medium speed for about 5 to 7 minutes.
Step 6
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Step 7
Once risen, punch the dough down gently to release air. Divide it into 12 equal pieces, shaping each into a smooth ball.
Step 8
To form traditional Challah rolls, take each ball and roll it into a long rope, approximately 10 inches in length. Loop the rope into a knot, tucking the ends under the roll.
Step 9
Place the shaped rolls onto a baking sheet lined with parchment paper, leaving space between each roll. Cover them with a kitchen towel and allow to rise again for 30 minutes or until puffy.
Step 10
Preheat your oven to 350°F (175°C) during the second rise.
Step 11
Before baking, lightly brush the tops of the rolls with a mixture of water and a touch of maple syrup for shine, and sprinkle with coarse sea salt or sesame seeds.
Step 12
Bake in preheated oven for 20-25 minutes or until golden brown and hollow sounding when tapped on the bottom.
Step 13
Allow the rolls to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (1081.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2785.7 |
| Total Fat 79.9g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 44.4g | |
| Cholesterol 0mg | 0% |
| Sodium 8190.0mg | 0% |
| Total Carbohydrate 465.9g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 93.8g | |
| Protein 55.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 107.6mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 708.6mg | 0% |
Source of Calories