Recipe by Estee Kafra

Half Whole Wheat Herb Pull-Aparts

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Parve Parve
Easy Easy
14 Servings
2 Hours, 30 Minutes

Less than traditional, more than delicious challah rolls. These rolls are soft and tasty and the topping adds great flavor. This is a smaller recipe, but it doubles nicely.

Yield: 14 rolls



  • 2 and 1/4 cups very warm water

  • 6 tablespoons sugar, divided

  • 2 and 1/2 tablespoons active dry yeast

  • 2 eggs for the dough, plus 1 egg yolk beaten with 1 tablespoon water, for egg wash

  • 1/2 cup oil

Herb and Seed Topping

  • 2 tablespoons poppy seeds

  • 2 tablespoons sesame seeds

  • 2 tablespoons rolled oats

  • 2 tablespoons raw sunflower seeds

  • 2 teaspoons dried thyme

  • 2 teaspoons za’atar (optional)

  • 1/2 teaspoon dried rosemary, crushed (optional)

Onion Filling (optional)

  • 2 tablespoons poppy seeds


Prepare the Dough


Combine the warm water, two tablespoons sugar, and yeast in the bowl of an electric mixer fitted with a dough hook. Let the yeast proof for 15 to 20 minutes.


Add the remaining ingredients, leaving the salt for last. Knead for five minutes on medium-high speed.


Place about one teaspoon of oil in the center of a large bowl. Transfer the dough into the bowl and flip it to coat completely with the oil. Place the bowl in a large garbage bag and knot the bag loosely. Let it rise for one hour.


Optional- Prepare the onion filling. Heat olive oil in a large pan and sauté onions over a medium flame until they are transparent and just beginning to brown. Add the poppy seeds. Set aside to cool.

Assemble and Bake


Preheat the oven to 350 degrees Fahrenheit. Lightly grease two round 10-inch pans.


Cut the dough into 14 pieces and roll each piece into a ball shape. If using the optional onion filling, insert the filling in the center of each roll and cover well with dough. Place seven balls in each pan.


Alternatively, you can create rolls by rolling out each piece into a rope between your palms and then tying into a single knot. Place each roll into a lightly oiled muffin cup.


Combine the ingredients for the egg wash and brush it over the rolls. Sprinkle with topping, if desired.


Bake for 25 to 30 minutes. Remove the rolls from the muffin pans and cool on wire rack.


This recipe was featured in Kosher Inspired, Issue 6, September 2011. (Kosher Inspired is brought to you by Mishpacha Magazine.)
Half Whole Wheat Herb Pull-Aparts

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