Whole Wheat Pull-Apart Challah Rolls

Whole Wheat Pull-Apart Challah Rolls
Yield: 12 rolls Prep 20 minutes, plus 2 hours fifteen minutes rising time Cook 30 mins Start to Finish 50 mins


  • 1/2 cup warm water
  • 1 1/4 teaspoons dry active yeast
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 - 3 tablespoons honey, as desired
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups all-purpose flour, plus additional for sprinkling
  • 1 teaspoon salt
  • Egg wash: 1 egg beaten with 1 tablespoon water
  • Sesame seeds, for sprinkling

Make It

1. In a large bowl, stir together the water and yeast. Whisk in the eggs, oil and honey (use the greater quantity if you like a sweet challah). Stir in the flours and salt until a rough dough is formed.

2. Lightly dust a work surface with flour and turn out the dough. Knead until the dough is smooth and elastic, 5 to 10 minutes.

3. Transfer the dough to a large, oiled bowl and turn to coat the dough with oil. Cover with plastic and let rise in a warm, draft-free place until doubled in bulk, about 2 hours.

4. Preheat the oven to 375 degrees . Turn the dough onto a work surface and gently stretch it into a long, narrow strip. Cut the dough into 12 even pieces and roll them loosely into balls. Arrange the rolls in a lightly oiled 10-inch cake pan, cover with plastic and let rise for 15 minutes.

5. Brush the rolls with egg wash and sprinkle with sesame seeds. Bake until they are browned and sound hollow when lightly tapped, 25 to 30 minutes. Let cool for a few minutes, then transfer to a wire rack and let cool completely. Will keep, stored airtight at room temperature, for 4 to 5 days.


  • Find out more about this recipe including step-by-step photos on Mom Appetit's blog.