Please enter the email you’re using for this account.
Parve
Easy
2 Hours
Diets 
These challah rolls use borscht as its liquid. It gives the rolls a beautiful pink color and adds a nice sweetness. Serve these an appetizer with some roast beef or pastrami and horseradish mayonnaise.
1 (24-ounce) jar Manischewitz Borscht
2 tablespoons Gefen Dry Yeast
6 and 1/2 cups flour
1 and 1/2 teaspoons salt
1/4 cup vegetable oil
Add the yeast to a large bowl with the borscht. Let sit for 10 minutes until the yeast begins to foam.
Add the rest of the ingredients. Knead for five minutes. If the dough is too sticky, add flour one tablespoon at a time. Let rise until doubled in size.
Shape into small rolls. Let rest for half an hour.
Bake at 350 degrees Fahrenheit for 15-20 minutes.
Makes 24 small rolls
Sponsored by Manischewitz
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation