Whenever we are having Shabbat dinner with the grandkids I pull off a small amount of dough to make them these mini-challahs, often with chocolate or multi-colored sprinkles topping rather than seeds. Sometimes, I'll just make a whole batch of these and give everyone at the table their own "chalette." They're best with a long rise, and a short baking time. I lifted these shaping instructions from Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking, by Stanley Ginsberg and Norman Berg.
