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Best Maple Glazed Challah Rolls Recipe

This Maple Glazed Challah Rolls recipe is truly exquisite. One of my most asked for challah recipes, because everyone loves them. Treat yourself!

Maple Glazed Challah rolls recipe

In the great tradition of Thanksgivingkuh, yeah, this really doesn’t happen often and won’t happen for another 70,000 years, I decided to bake this maple challah rolls recipe.

Not that challah rolls have anything to do with Hanukkah, but challah is a traditional Jewish bread.

I decided to give mine a Thanksgiving feel because everyone needs rolls for Thanksgiving.

After all, rolls are the only use for  maple butter in my mind, and you can bet that maple butter is for sure on my table!

I’m hoping I have some leftover for French toast or bread pudding, in which case this challah rolls recipe works great for both!

And as a side note-my friends in Israel laughed at the thought of Thanksgivingkuh! “Only in America”, they said.

Well, they are right. Only in America!

I know this maple glazed challah rolls recipe will be a hit.

As I took them out of the oven two quickly disappeared behind Manservant’s back.

If I’d had the maple butter already made, you can bet he would have eaten more.

This challah rolls recipe is perfect for shaping into loaves in case you don’t want rolls, but I know these maple glazed beauties will be the perfect challah bun to hold hearty slices of our home smoked turkey.

I have always preferred a somewhat sweet challah. The maple in this challah is used for sweetening, though this challah recipe does not have a strong flavor of maple.

I added maple extract to give more of a maple taste.

Glazing the golden tops with maple syrup when they came out of the oven also adds maple flavor.

Hence, when you bite in, you get the flavor of maple.

If you let the syrup soak in, these are not sticky and they keep their gorgeous exterior without sticking together.

I will not attempt to tell you how to form these. For that, go to the original source of the recipe-The Challah Blog.

How do you pronounce challah?

Something else to know. Challah is not pronounced like “ch” as in chair. It is the soft “h” sound that is prevalent.

If you speak Hebrew it is a gutteral h, with a deep breath as you utter the h.

I don’t really care about the gutteral sound but pleased don’t pronounce the “ch” because I won’t know what you are talking about!

I thought this video was kind of funny where they practice pronouncing challah! 

If you want to read more about the traditions behind challah, please read my other post on challah bread.

TIPS ON MAKING This Challah Rolls Recipe:

  1. Read the recipe. Really. So many mistakes are made by not becoming familiar with the recipe. Plan your timing and this challah recipe will reward you!
  2. I always bake with unbleached flour, but this challah recipe does require bread flour. If you can find unbleached, so much the better!
  3. Make sure your yeast is fresh, otherwise your bread won’t rise. It should be bubbly. Test it with warmish to mildly hot water and a pinch of sugar.
  4. I use my Kitchen-Aid to knead the dough. But of course, feel free to do it yourself. Kneading bread is very cathartic and usually only takes about 10 minutes. If you need to know how to knead (LOL) click  here.
  5. Once you’ve baked bread a few times you will get the feel of it. By that I mean that sometimes bread needs more liquid. Sometimes more or less flour. You will understand that bread has feelings and you will get the knack of it. But honestly, it is hard to go wrong!
  6. To test if bread has risen enough, place two fingers gently on top of your dough. If the indentation remains, then your bread has risen enough. If it pops right back, let it rise a bit more.
  7. Often I’ve kept the dough over night in the fridge and let it rise again the next morning. As it comes to room temperature it will rise, but depending on the heat of your home, this may take awhile.
  8. My other method involves preheating my oven to the lowest setting, turning it off after it is preheated, and then placing the bowl of dough covered in the oven to rise. Make sure to leave the oven door open if you try this.
  9. Bread sounds hollow and looks golden when it is baked. There are those that test bread with a thermometer but I wouldn’t know what temperature to tell you it should be.
  10. This challah recipe can be made in a large loaf pan. Divide into three sections. With your hands form a large strand. Twist it a few times and place it in your loaf pan. Let it rise and bake as per instructions. You can also bake this as two braided loaves directly on a baking sheet and they will probably take about 25-35 minutes.

Maple Glazed Challah rolls Recipe

From 2013:

You won’t believe what just walked across my front yard. Yep, Mister or Missus turkey.

It is freezing outside-like single digits, with about 2 inches of snow on the ground, but my turkey is foraging.

I best find some food to sprinkle, but then it would be like feeding squirrels. Timely, huh?

No pics-shoot, I’m still in my pj’s! I’ve got a ton of stuff to do with Zoe arriving tomorrow and Alex, hopefully, on Tuesday.

This was the Facebook status he posted last night:   “Napa->Vegas->Salt Lake->Vail->Denver->Vail. Odie is homeward bound!”  

I asked where he was staying along the way. “With buddies” was the answer.

I said, “You got a lot of buddies.” Yeah, he is one lucky guy, I think know.

He is also arriving with a lot of wine so hopefully, we will have something good to drink for turkey day!

Today, means more cleaning, baking some cookies for Zoe, hopefully getting out the menorahs (I have a bunch), grocery shopping and passing out! Oh, writing this blog, too!

Yesterday I put pecan bars, fudge, cranberry freeze and these maple glazed challah rolls in the freezer.

Things are getting there but I think my next few posts will be short and sweet until they leave me… but after that I have a lot of time to kill.

Yes, I have nothing planned for December. Nothing. This is killing me. I will live, though.

Enjoy this challah recipe that is easily made into this maple glazed challah rolls recipe.

These rolls are perfect for turkey sandwiches and even torn into pieces for bread pudding.

Slice them and they make amazing French toast. What do you use challah bread for?

Baking is therapeutic to me, but if it stresses you out  I’m always available if you have any questions.

Just send me a comment or an email and I’ll do the best I can.

As a side note, these challah rolls are easily frozen which means making them ahead for Thanksgiving is doable.

I thaw them and then wrap them in foil to reheat them slowly at 300 degrees for about 15 minutes.

No reason not to make these, right?

So enjoy and Happy Thanksgiving!Challah Rolls Recipe

Need Some More??

Traditional Challah

braid of golden challah

Apple and Honey Challah

challah with apples and honey and a bowl of honey

Maple Glazed Maple Walnut Scones

Maple Glazed Maple Scones

thanksgiving recipes
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Maple Glazed Challah Recipe

Maple Glazed Challah Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 45 Minutes*
  • Cook Time: 20 Minutes
  • Total Time: 3 1/2 hours
  • Yield: Makes 20-24 rolls 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Maple Glazed Challah Rolls are truly exquisite. One of my most asked for challah recipes because everyone loves them. Treat yourself!



1 1/3 c warm water

2 packages of rapid rise yeast (this stuff really works)

1/2 c maple syrup

1 T sugar

2 eggs plus 1 egg yolk for the egg wash

6 T oil or melted butter (I used butter)

1 T maple extract

6 c bread flour

2 t salt

Raw sugar for sprinkling

Maple Butter

1/2 c soft butter

1/4 c maple syrup


I used my Kitchen Aid, but you could knead by hand.

Combine water, yeast, syrup, sugar, eggs, butter and extract in your mixer fitted with the dough hook. (If you like a sweeter challah, feel free to adjust sweetener to your taste. This challah is not overly sweet. It is just right!) Blend until smooth.

Mix the flour with the salt and then slowly add about 4 cups to the wet mixture in your mixing bowl. This will start to come together around the dough hook. Mix in another cup. Using floured hands scoop out the dough onto a floured surface. Slowly knead in the rest of your flour. This dough will not be sticky, but it also shouldn’t be dry. It should feel nice and smooth and elastic and springy! Knead a few minutes and then place in a greased bowl. Set this in a warm spot covered with a kitchen towel. I put it in my living room window where the sun comes in! Leave for about 2 hours to rise.

Dough should be about 2x its original size. Punch down, divide into sections and cut into pieces to use for rolls. You should get 18-24 depending on the size you want. Shape and place in greased muffin pans. Let rise for about 20 minutes.

Brush with 1 egg yolk mixed with about 2 T water. Sprinkle with raw sugar.

Bake in a preheated 350 degree oven for about 20 minutes depending on the size of the roll. They should be gold and sound hollow when thumped. Brush them with maple syrup after they cool a few minutes. Let the syrup sink in. They will not be sticky.Serve and  slather with maple butter. Yum, yum, yum!

To make maple butter:

Using a hand held mixer or a strong whisk, combine softened butter with maple syrup. Refrigerate until needed.


Adapted from The Challah Blog

*Does not include rising time

More great dishes for Thanksgivingkuh:
Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover’s Pastry
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Waldorf Salad
Hot Brown Sandwich
Traditional Latkes
Parsnip Latkes
My Mother’s Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover’s Twist
Gingerbread Pear Upside Down Skillet Cake



Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Gerlinde @ Sunnycovechef

Saturday 16th of November 2019

Your challah rolls look fantastic. I would be like man servant and eat several. I also like the fact that you made them in the KitchenAid . I pinned the recipe so that I can make it later.


Thursday 21st of November 2019

Thanks Gerlinde. Hope you are getting more agile! In the meantime, I do believe you will love these rolls. Especially with all that maple butter!


Thursday 14th of November 2019

I would love these with or without the maple glaze! At Thanksgiving here, rolls play a very big part of the meal...and leftovers ;)


Thursday 21st of November 2019

I know you do beautiful rolls Susan! They are always the star of the meal!

David @ Spiced

Thursday 14th of November 2019

After we just finishing talking about rolls, I hopped over here only to see these amazing challah rolls. Believe it or not, I've only made challah one time (and that was years ago). I clearly need to step up my game because these look amazing. And I love (!!) how you used maple as the sugar source in this recipe. This is going on the short list of recipes to make for sure!


Thursday 21st of November 2019

I don't think you will be disappointed David. Your rolls look mighty fine though also!

Jeff the Chef

Tuesday 12th of November 2019

These rolls certainly look delicious.


Thursday 21st of November 2019

You know it Jeff!

Liz Berg

Monday 11th of November 2019

It'a been way too long since I've made knotted rolls....and they weren't with yummy challah dough! I'd love to make these for Thanksgiving if I have the time. Great to see you yesterday!! Made it back to Indy :)


Thursday 21st of November 2019

Always good to see you Liz! Just wish we had more time!