The Savory Twist on Challah You’ve Been Waiting For
Challah is universally beloved for its rich, golden-brown crust and pillowy, slightly sweet interior. While the traditional braided loaf is undeniably beautiful, sometimes your standard Shabbat routine is simply begging for a modern makeover.This recipe takes that familiar, versatile dough and turns it into a totally different animal—a savory, aromatic, tear-apart roll infused with vibrant green flavor.
Instead of meticulously braiding, we are going to press that prepared dough into a flat sheet, slather it with a bold, herbal compound spread of finely sliced scallions, fresh cilantro, and a touch of red pepper spice, and roll it tightly into a spiral.When baked, these “rolls” pull apart into flaky, flavorful segments that look as beautiful as they taste.
The result is a gorgeous appetizer or side that is part garlic-knot, part soft pretzel, and entirely irresistible. It’s the ultimately lazy-sophisticated hack that will make everyone think you spent all day baking.
Cilantro Scallion Challah Rolls
Servings
Ingredients
- 1 ½ pounds prepared challah dough
- 1 cup cilantro chopped
- 4 scallions chopped
- 2 tablespoons olive oil
- Red chili flakes optional
Instructions
- Preheat oven to 350F and lightly grease an 8-inch round baking pan with cooking spray.
- Roll out challah dough into a thin rectangular shape about 24 inches long by 10 to 12 inches wide.
- Mix chopped cilantro with chopped scallions and oil together in a bowl, add red chili flakes if using. Brush mixture over the surface of the dough. Working from the longer side gently roll up the dough like a jelly roll and slice into 8 equal pieces.
- Arrange 7 pieces around the circumference of the pan with the 8th in the middle so they are tightly packed.
- Bake at 350F for 40 to 45 minutes. Remove from oven and allow to cool in the pan for about 10 minutes.
Should the rolls rise a second time before they are baked? The instructions did not mention a second rising. Thank you.
It doesn’t need that second rise, but 20 minutes would be okay
Totally hear you, enjoy.
I cannot wait to make this! I might add some fresh garlic. Whenever I prepare a Shabbat meal for friends, I always have to inquire if they are members of the “I-hate-cilantro-because-I-am-Ashkenazim” crew, because I am obsessed with the herb (and also, Ashkenazi). I utilize coriander in my Thai, Indian, Mexican foods, and even my cocktails. Mojitos can be fun with different combinations of herbs and spirits. I tended bar for many years and have worked for some well-known chefs: Floyd Cardoz, Marc Straussman, to name a couple. So, I tend to think outside of the box.
Probably.
Can these be frozen?
Thanks for letting me know how much you loved it!! Reminds me I have to make it again.
Made these for an Oneg using my bread machine Challah Dough. Disappeared!
great recipe they will ask for seconds
We hope you do, you won’t be sorry.
i have leftover cilantro AND scallions in my freezer. might just have to make a batch of these….
We have so many challah dough recipes to choose from, but Jamie’s would work great for anything – http://www.joyofkosher.com/recipe/jamie-gellers-challah-recipe/
Being new to this site the first thing I thought was – where is the link to Challah Dough.