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Cheese Rolls with Zaatar Recipe

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4.1 from 7 reviews

Delicious Cheese Rolls with Zaatar combine fragrant Middle Eastern zaatar spices with a blend of mozzarella and parmesan or feta cheeses, wrapped in a soft, homemade yeast dough. These rolls are perfect for breakfast, snacks, or as a savory accompaniment to any meal, featuring a delightful balance of herbs, mild heat from Aleppo pepper flakes, and cheesy goodness baked to golden perfection.

  • Total Time: 2 hours 50 minutes
  • Yield: 16 servings

Ingredients

Dough

  • 1 cup warm milk
  • 2½ teaspoons dry yeast (fast-acting, for active-dry see note)
  • 2 tablespoons sugar
  • 4 cups flour (adjust as needed)
  • ⅓ cup extra virgin olive oil
  • 2 large eggs
  • 1 teaspoon salt

Filling and Topping

  • 2 tablespoons extra virgin olive oil
  • ⅓ cup zaatar
  • 2 teaspoons red pepper flakes (mild Aleppo style)
  • 1 cup grated mozzarella cheese
  • 1 cup grated parmesan cheese (or crumbled feta cheese)
  • 1 egg (whisked, for egg wash)
  • 1 tablespoon sesame seeds

Instructions

  1. Make Dough – Yeast Activation: Warm the milk to 125°F and pour into a stand mixer bowl fitted with a dough hook. Scatter the dry yeast over the milk, sprinkle in a little sugar, and let it rest in a warm, dark place until the yeast foams up, about 5 to 10 minutes.
  2. First Hydration: Add 3½ cups bread flour, the remaining sugar, extra virgin olive oil, eggs, and salt to the yeast mixture. Combine at low speed to form a sticky mass. Allow the dough to rest for about 15 minutes to let the flour absorb the moisture and swell, scraping down the sides as needed.
  3. Kneading Dough: Gradually add the remaining 2 tablespoons of bread flour, two tablespoons at a time, allowing absorption before adding more. Increase mixer speed to medium and knead for 5 to 10 minutes until dough is slightly sticky, soft, and pulls away from the bowl. Perform windowpane test to ensure gluten formation; knead more if necessary.
  4. First Rise: Lightly oil the dough and bowl, cover with a moist towel or lid, and place in a warm, dry area (such as an unpreheated oven) to rise until doubled in size, about 1 hour or more depending on ambient temperature.
  5. Preheat Oven: Preheat the oven to 400°F while the dough is rising.
  6. Punch Down Dough and Shape: Once doubled, punch down the dough and shape it into a smooth ball by tucking the loose ends underneath.
  7. Roll Out Dough: Dust a clean surface lightly with flour. Flatten and roll the dough into a 12 x 16-inch rectangle.
  8. Prepare Filling: Brush the entire surface of the rolled dough with 2 tablespoons of extra virgin olive oil. Evenly sprinkle zaatar, red pepper flakes, and mozzarella cheese over the oiled dough. Then sprinkle parmesan cheese or feta cheese over the top; alternatively, split rolled dough into two halves and use parmesan on one half, feta on the other for variation.
  9. Roll the Dough Log: Starting at the longer edge, roll the dough tightly into a log, pinching and sealing the edges well to prevent filling leakage. Lightly mark 16 equal-sized portions on the dough log using a blunt knife.
  10. Cut Rolls: Slide a length of dental floss under the dough log and position at the first marking. Hold both ends and cross the floss to slice cleanly through the dough. Continue for all markings to yield 16 pieces.
  11. Second Rise (not included in snippet but logically next step): Arrange rolls cut side up on a baking sheet lined with parchment, cover and allow to rise until puffy, about 30-45 minutes.
  12. Apply Egg Wash and Toppings: Brush the tops of the rolls with the whisked egg for a glossy finish and sprinkle with sesame seeds.
  13. Bake: Bake in the preheated oven at 400°F for 20-25 minutes or until the rolls are golden brown and cooked through.
  14. Cool and Serve: Remove from oven, cool slightly on a wire rack, and serve warm or at room temperature.

Notes

  • For active-dry yeast, proof in warm water with a pinch of sugar before using.
  • The amount of flour may vary slightly depending on humidity and flour type; dough should be soft and slightly sticky.
  • Use dental floss to cut rolls for clean edges without squashing the dough.
  • Substitute cheeses for different flavor profiles: parmesan offers nuttier taste, feta adds tanginess.
  • Windowpane test ensures proper gluten development for soft, chewy rolls.
  • Keeping dough moist while rising prevents tough crusts.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://monicarecipes.com/cheese-rolls-with-zaatar-recipe/