An easy homemade bread dough is dipped in za'atar and olive oil to make these savoury Middle Eastern-inspired pull-apart rolls. Serve with labneh and olives for a lovely nibble.
1 person made this
160ml warm whole milk (43 degrees C)
7g active dried yeast
1 teaspoon caster sugar
400g plain flour, divided
2 tablespoons olive oil
2 tablespoons butter, melted
1/2 teaspoon fine sea salt
8 tablespoons za'atar, divided
80ml olive oil
Method Prep:20min › Cook:25min › Extra time:1hr35min › Ready in:2hr20min
Combine warm milk, yeast and sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand until mixture is foamy, 5 to 10 minutes.
Beat milk mixture on low speed. Add 125g flour, beating just until combined. Add melted butter, 2 tablespoons olive oil, and 60g flour; beat until combined. Beat in eggs. Add remaining flour and salt. Beat until a soft, sticky dough forms.
Spray a large bowl with cooking spray; add dough. Cover loosely and let rise until doubled in size, about 1 hour.
Preheat oven to 180 C / Gas 4. Lightly grease a 12-hole muffin tin with olive oil or cooking spray.
Punch dough down gently. Pinch off 36 small pieces of dough and roll into balls.
Whisk 6 tablespoons of the za'atar and the 80ml olive oil together in a bowl. Immerse dough balls in oil mixture to coat all sides. Arrange 3 dough balls in each muffin cup. Sprinkle remaining 2 tablespoons za'atar over dough.
Cover muffin tin loosely with greased cling film. Let rise until dough balls puff up over the rim of the tin, about 25 minutes.
Bake in the preheated oven until puffed up and golden, about 25 minutes. Cool for 5 minutes in the tin. Lift out of the tin and cool briefly on a wire rack, about 5 minutes more.