Za'atar Bread Rolls

5 from 5 votes

You've never had bread rolls like this before! Fluffy, pillowy bread rolls with a Mediterranean twist — a generous sprinkle of za'atar and Aleppo-style pepper — are easier to make than you think. They take a little time, though, so save them for a day when you have some to spare! I like eating za'atar bread rolls for breakfast with fried eggs, labneh, or marinated feta.

Prep Time30

Cook Time25

Rising time1 30

Total Time55

Course: Breads

Cuisine: American/Mediterranean

Diet: Vegan, Vegetarian

Servings: rolls

Author: Suzy Karadsheh

Ingredients

1 ¼ cups water, warm (for yeast)
1 tablespoon sugar
2 ½ teaspoons yeast
3 ¾ cups flour
¾ teaspoon 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

I used active dry yeast in this recipe, but you can use instant yeast as well. Simply reduce the amount of yeast by 25%. But still add water to the dough so it does not end up dry.
What to serve with yeast rolls: Pair them with fried eggs, labneh, or marinated feta for breakfast. Or, use them to sop up the sauce in braised leeks or Greek shrimp!
How to store leftovers: Wrap the rolls in foil and then place them into a Ziploc bag. Store them at room temperature. They will last about 2 days.
Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, organic spices (like the za'atar and Aleppo pepper used in this recipe), and more!

Nutrition

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