Za'atar Bread Rolls
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Rising time
1 hr 30 mins
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Total Time
55 mins
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Servings
9 rolls
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Calories
2336 kcal
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Course
Bread
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Cuisine
American-Mediterranean Fusion
Za'atar Bread Rolls
Description
These Za'atar Bread Rolls start with a yeasted dough made from warm water, sugar, and yeast to activate the leavening, combined with flour, salt, and olive oil. After kneading to develop elasticity and letting the dough rise until doubled, it is rolled out into a rectangle. A layer of olive oil is brushed on the surface and then generously sprinkled with za'atar, a Middle Eastern spice blend, and Aleppo pepper for a mild heat.
The rolls highlight the earthiness of za'atar combined with the soft, pillowy crumb from the well-hydrated dough and olive oil. They pair nicely with savory spreads or dishes such as fried eggs, labneh, marinated feta, braised leeks, or Greek shrimp, adding a fragrant herbal element to a meal.
Leftover rolls can be wrapped in foil and kept at room temperature for about two days, maintaining their softness. The recipe also allows substituting active dry yeast with instant yeast by adjusting quantities slightly and maintaining dough hydration. This makes the rolls adaptable to various kitchen setups and preferences.
Ingredients
- 1 ¼ cups water warm (for yeast
- 1 tablespoon sugar
- 2 ½ teaspoons yeast
- 3 ¾ cups flour
- ¾ teaspoon salt fine sea salt
- 2 tablespoons extra virgin olive oil plus more for later
- 6 tablespoons Za’atar
- ½ teaspoon Aleppo pepper
Instructions
- In a large liquid measuring cup add the warm water (105-110°F). Add the sugar and yeast to the water and whisk it together. Set it aside for about 5 minutes until the yeast is foamy.
- Place the flour in a large mixing bowl and whisk in the salt, then make a well in the center. Mix in the yeast water and the extra virgin olive oil until well combined – add more water if needed; you want a moist dough, it shouldn’t be too dry.
- Transfer the dough to a flour-dusted surface and knead for around 8 to 10 minutes, until smooth and elastic. Wash and dry the mixing bowl, then lightly oil it.
- Return the dough to the bowl, drizzle with a little more olive oil, and leave it to rise for around 1 to 1 ½ hours (this will depend on how warm your kitchen is), until doubled in size.
- When the dough has risen, turn it out onto a clean surface, knock it back, and roll into a rectangle about 10 x 16 inches. Brush over a layer of olive oil and evenly sprinkle the za’atar and Aleppo pepper, leaving a ½-inch border around the edges. Pat the spice mixture gently into the dough with the back of a tablespoon.
- Starting with a short side, roll the dough up as tightly as you can. Trim off the uneven excess bits at the end. Slice the dough into 8 to 9 pieces. Pour enough oil to just cover the base of a 10-inch cast-iron skillet and pop in the slices, swirl facing up. Cover and set aside for the rolls to double in size, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F. When the buns have roughly doubled in size, bake for 25 to 30 minutes, until golden. As soon as they come out of the oven, drizzle generously with olive oil and leave to absorb in the skillet for 10 minutes before serving.
Notes
- Store leftover rolls wrapped in foil inside a Ziploc bag at room temperature for up to two days to maintain freshness.
- You can substitute active dry yeast with instant yeast by reducing the yeast amount by 25%, keeping the dough moist by adding appropriate water.
- These rolls complement savory breakfast items like fried eggs, labneh, or marinated feta, and work well to mop up sauces from dishes such as braised leeks or Greek shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 2336 kcal
% Daily Value*
| Calories | 233.6kcal | 12% |
| Carbohydrates | 43.5g | 15% |
| Protein | 5.8g | 12% |
| Fat | 3.9g | 6% |
| Saturated Fat | 0.6g | 3% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2.4g | 12% |
| Sodium | 207mg | 9% |
| Potassium | 81.3mg | 2% |
| Fiber | 2.5g | 10% |
| Sugar | 1.5g | 3% |
| Vitamin A | 134.3IU | 3% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 62.1mg | 6% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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