Soft za’atar rolls
These are so incredibly delicious! The rolls are so soft and the za’atar lends an amazing flavor. Please don’t slice the rolls, just tear off chunks! That’s the best way to eat them and enjoy their freshness and softness.
Makes an excellent and welcome accompaniment to any meal.
300 grams flour (2 cups + 2 Tbsp)
17 grams fresh yeast (1/3 packet) OR 6 grams dry yeast (1/2 Tbsp)
60 ml canola oil (1/4 cup)
160 ml warm water (3/4 cup minus 1 Tbsp)
3/4 Tbsp sugar
1 tsp salt
1 Tbsp za’atar
1/4 cup olive oil
1/2 tsp salt
1. Place the flour, yeast, sugar, and salt in the bowl of a mixer, add the oil and water and mix until you get a soft smooth dough. Transfer to a greased bowl and let rise for a little over an hour.
2. Divide the dough into 15 pieces.
Here are the different options:
Form balls or make spirals. If you make spirals, roll out each piece into a small oval shape and roll into a 15 cm long roll. Wait 5 minutes and roll out each roll into 20 cm and make a spiral-knot.
Place the rolls side by side on a baking tray. Make sure they aren’t too crowded. Another option is to lay them well spaced apart, so the rolls bake separately and not touching each other.
If you want larger rolls, divide the dough into 10 pieces.
3. Let the rolls rise for 15 minutes. In the meantime, preheat an oven to 180°C. Brush the rolls with the egg wash and bake for 20 minutes or until nice and golden.
4. Mix olive oil, za’atar, and salt together in a bowl and brush the tops of the rolls as soon as they come out of the oven.
Good to know…
Freezer-friendly, you can also make them without the za’atar. Each ball of dough should weigh around 36 grams (for a smaller roll)