Peter Reinhart goes into detail about how to make a traditional braided challah, but much like the Artos and Casatiello formulas, it was going to make an enormous loaf. I opted to make 2 oz rolls instead. I think next time I would make 4 oz rolls – which would be the optimal hamburger bun or sandwich size. The 2 oz rolls would make smaller sandwiches or decent sized dinner rolls. If you wanted to use these for sliders, I would go 1.5 oz. I found instructions to shaped “festive knot rolls” from The Secret of Challah. I would definitely make this challah again. It rose like a champ, was very easy to work with and tastes fantastic.