I haven’t made Challah, but I’ve done quite a bit of bread baking. I don’t think that the size of the breads will affect the baking results the same way that the size of a cake does (I’ve been living in “The Cake Bible” lately). I’ve used the same recipe for dough for dinner rolls, pan loaves and free-form loaves, all with good results.
How are you planning on shaping the Challah rolls? Will they be free-form, baked on a stone? Or will you put them in a pan? When I do free-form loaves, I usually do some extra kneading of the individual loaves after the first rise to develop the gluten again and develop some surface tension on the round so it holds its shape during the second rise. For dinner rolls, I divide the dough into smaller portions (usually 16) and put them in a greased 9in x 9in square pan for the second rise and then bake them.
I just remembered a recipe for hamburger buns that appeared in the Washington Post a while back. I realized it was Rose’s months after I clipped it. I found the blog much later and never connected the two until I looked at the clipping while I was looking for something else in my recipe binder. I can scan and sent it to you if you’d like to see it. It’s not a Challah dough, though.