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Zaatar Rolls

Soft Zaatar rolls perfect for brunch

Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Lebanese
Keyword Baking, Bread, Brunch
Prep Time 25 minutes
Cook Time 25 minutes
Servings 6
Author Zaatar and Zaytoun


  • 3/4 cup of lukewarm milk
  • 1 2/3 tsp dried active yeast approx 5g
  • 1 tsp sugar
  • 3 cups all purpose four
  • 3 large eggs room temperature
  • 1 tsp salt
  • 6 tbsp slightly salted butter approx 100g room temperature
  • 3 tbsp of zaatar
  • 2 tbsp regular olive oil


  1. Add the yeast and sugar to the very lukewarm milk and stir until dissolved. Leave to froth and bubble for ten minutes
  2. If using a stand mixer, add the flour, salt and yeast milk along with the eggs and beat on low to combine. Then add each tablespoon of butter one at a time on medium
  3. Scrape the sticky mixture out with a spatula into a large mixing bowl and cover with cling film. Leave to rise for approx 2 hours until doubled in size turning it every half an hour
  4. Transfer to the fridge and leave overnight

  5. The next day, take out the dough and bring to room temperature for approx 1 hour. Prepare a clean worktop and large tray to roll out the dough

  6. With floured hands take out the dough and using a floured rolling pin, roll out a rectangle shape

  7. Mix the zaatar with the olive oil until you have a thickish paste. Drizzle on the flat dough and spread evenly with your hands
  8. Roll as tightly as possible into a cylinder shape and pinch the seam at the end to seal well
  9. Cut into 10 pieces with a sharp knife and lay in a non stick deep pan

  10. Cover with a warm tea towel and leave to rise in a warm place for another hour
  11. Bake in a preheated oven at 180C (350F) for around 25 minutes until golden, turning 3/4 of the way to get an even bake
  12. Serve immediately

Recipe Notes

If using a food processor with a dough blade, mix for 1 minute until well combined