Recipe: Cinnamon and raisin mini challah rolls

Wholegrain flour brings a nutty flavour to these cute bakes

  • place PRE 10 minutes plus 1 hr 30 mins rising time
  • place COOK 20 minutes
  • place SERVES Makes 18 challah rolls
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I used Marriage’s Golden Wholegrain Bread Flour, which produces a crusty nutty textured bread. The secret to its lightness is not to over-knead your dough.


  • Combine the dried yeast with 50ml warm water and leave for 5 minutes.

  • Mix the flour, salt, egg, honey, raisins and cinnamon in a mixing bowl. Using a dough hook if available mix the ingredients together.

  • Add the yeast to the bread mixture together with the vegetable oil and remaining 300ml warm water.

  • Continue to mix the dough for 2 minutes so that it’s smooth and the mixing bowl is clean.
    Remove the dough from the bowl. Lightly grease this bowl with some olive oil. Knead the dough lightly and return it to the mixing bowl to rise. Cover with some cling film.

  • Leave in a warm place for about 1 ½ hours or until doubled in size.

  • At this point, take “challah”, remove a small piece of dough the size of an olive, wrap in foil.

  • Cook in the corner of your baking tray with your challah. Pre-heat the oven to 200ºC.

  • Knock back the dough and weigh up 50g portions. Divide the 50g pieces in half. Roll each piece into 2 thin strands or braids.

  • Twist the two strands together and then curl together to produce a circular twist.

  • Glaze with egg yolk. Top with sesame seeds if desired.

  • Leave to prove (second rising) for 20 minutes so the dough is slightly puffed up.
    Bake for 15 -20 minutes or until golden and sounding hollow when tapped underneath. /


1x 7g sachet dried yeast
600g wholegrain bread flour
2 tsp salt
1 egg
1 heaped tbsp clear honey
50g raisins
2 tsp cinnamon
50ml vegetable oil
350ml warm water
2- 3 egg yolks, lightly whisked
Topping: 3 tbsp sesame seeds – optional

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