The 116-Calorie (AKA “Portion Control”) Challah Roll
Serves: 36 small challah rolls.
 
Ingredients
  • Egg Free Challah
  • 18 ounces water, divided
  • 8 cup white flour
  • 1½ tablespoons salt
  • 6 tablespoons sugar
  • ⅜ cup oil
  • 1½ ounces fresh yeast or 4 ½ teaspoons dry yeast
Instructions
  1. Bread Machine Instructions:
  2. Place all ingredient in bread machine in the order listed. Set machine to dough cycle. When cycle ends take the dough and divide into three parts.
  3. Mixer instructions. Place yeast with the sugar and 1 cup water into the mixer. Let poof for 5 minutes. Add remaining ingredients, (adding salt last) and mix for a full 5 minutes or more until the dough is smooth. Cover and let rise 1 hour. Divide dough into three parts.
  4. Divide each part of dough into 12 parts. You can weigh each ball, it should weigh 2 oz.
  5. Note: If you are makpid that the challah needs to be 2 oz in weight to wash and bentch, you should be dividing each dough into 10 parts and weighing each ball to 2 ¼ oz since the challah weighs slightly less after baking. Each challah will then be 140 calories. You’ll yield 30 rolls total instead of 36.
  6. Preheat oven to 375ºF.
  7. Place rolls on a lined baking sheet. Brush with egg (this adds negligible calories) and bake for approximately 15 minutes.
Recipe by Between Carpools at https://betweencarpools.com/portion-control-challah-roll/