Homemade Zaatar Cheese Rolls

Warm zaatar cheese rolls have been my favorite bite of Mediterranean comfort for years. The mix of herby zaatar and gooey cheeses wraps up in a tasty swirl—honestly, they vanish fast whenever I pull them out.

The first time I baked these, it was a family get-together and I needed something fun to go with soup. Everybody wanted to know how to make them before they’d even finished their roll. Now, they’re a must-have for our holiday mornings.

Irresistible Ingredients

• Mozzarella cheese: Gives you those gooey cheese strands when the rolls are hot
• Parmesan or feta cheese: Crumbles in sharp, salty flavor that plays well with herbs
• Red pepper flakes: Little bit of heat that ups the zaatar's punch
• Zaatar spice blend: Earthy, citrusy, and a little nutty—packed with sumac and a touch of salt
• Eggs: Helps hold everything together and gives the bread a soft texture
• Extra virgin olive oil: Brings richness to the filling and bread
• Flour: The backbone of the dough—bread flour works best but use what you've got
• Sugar: Helps the yeast do its thing, plus adds the tiniest sweetness
• Dry yeast: Makes the rolls fluffy by helping them rise
• Warm milk: Gets the yeast going and softens the dough for a good rise

Easy-To-Follow Steps

Bake the Rolls:

Brush the tops with a beaten egg for shine, then sprinkle sesame seeds. Bake on the middle rack in a hot oven at 400°F until they’re a caramel brown on top—should take about 15–20 minutes. Roll temp inside should be close to 190°F for best results.

Let Them Puff Up Again:

Arrange your cut rolls spiral-side up on a pan lined with parchment. Cover but leave it loose. Let them chill out until they're twice the size—about half an hour. They'll look puffy and fill up the gaps.

Slice 'Em Up:

Once you’ve got your log, seal the seam tight. Use dental floss (way better than a knife!)—slide under, cross and pull up for clean slices. Aim for 16 even pieces.

Fill 'Er Up:

Coat the whole rectangle with olive oil, dust with zaatar and red pepper, toss on mozzarella, then plop on parmesan or feta. Press down gently so it sticks to the dough.

Shape Your Dough:

Knock out the air, then roll the dough into a big 12x16-inch rectangle on a floured surface. Take it easy and aim for even thickness for even baking.

Let Dough Rise First Time:

Rub the dough and bowl with oil, then cover with a damp towel. Leave it somewhere cozy and draft-free so it doubles in size, about one hour. An oven with the light on but no heat works great.

Knead and Develop:

Add a little flour at a time—two tablespoons each, letting it absorb in between. Turn up the mixer to medium, knead for 5–10 minutes. You’re looking for a dough that’s soft and a bit tacky, pulling away from the bowl.

Mix It All Together:

Once the yeast looks bubbly, pour in 3½ cups bread flour, any leftover sugar, olive oil, eggs, and some salt. Mix slow until it all sticks together. Let it rest 15 minutes, so the gluten can start to work.

Wake Up the Yeast:

Heat the milk to 125°F, stir in yeast and a little sugar. Set it somewhere warm, and after 5–10 minutes you should see foam on the top. Now you’re good to go.

Zaatar is what makes these rolls so good. It’s a blend of thyme, sumac, sesame seeds, and salt—it totally upgrades regular cheese rolls. My Lebanese grandma always swore zaatar should make your taste buds dance. These sure do!

Make-Ahead Ideas

Want to plan ahead? Roll and slice your dough, stick it on baking sheets, and wrap them up. Let them rise in the fridge overnight. Take them out in the morning, let them warm up and puff up again, then bake. This actually makes them taste even better.

Switch Up the Cheese

If you don’t want mozzarella or feta, go wild! Gruyere adds a nutty flavor, halloumi brings a chewy bite that holds up in the oven, and blue cheese packs a punch for those who love strong flavors. Just balance a gooey cheese with a bold one.

What To Eat Them With

Pair these zaatar cheese rolls with all your mezze favorites like hummus, baba ganoush, or fresh tabbouleh. They’re awesome next to a big bowl of soup or stew when it’s chilly. Or go classic at breakfast—serve them warm by sliced tomatoes, cucumbers, and a few olives for a real Middle Eastern start.

Every batch brings fun and big flavor—herbs, kick, and cheese blend into one happy bite. Your friends and family will love them!

Foire aux questions sur la recette

→ Can I make these cheese rolls ahead of time?

For sure! Prep the dough a day before and stash it in the fridge after the first rise. Bring it out to warm up before you start shaping. Or go ahead, shape the rolls, pop them in the fridge overnight, and let them relax on the counter for an hour before you bake.

→ What is zaatar and where can I find it?

Zaatar is a herby spice blend from the Middle East. It's got thyme, oregano, marjoram, sumac, sesame, and some salt tossed in. Scope it out at grocery stores with global foods, Middle Eastern markets, or shop online. Or mix up your own batch if you've got the spices at home.

→ Can I use different cheeses in these rolls?

Definitely! The usual is mozzarella plus either feta or parmesan, but you can try swaping in cheddar, gruyere, or even halloumi. Just stick to melty cheeses that go well with zaatar’s flavor.

→ How do I store leftover cheese rolls?

Once the rolls cool off, seal ‘em up and leave on the counter for up to two days. Want them to last? Toss in the fridge for around five days. Need to warm them? Wrap in foil and heat in the oven at 325°F for a few, or just microwave for 15 seconds.

→ Can I freeze these zaatar cheese rolls?

Absolutely! Freeze the shaped, unbaked rolls on a tray, bag ‘em up, and whenever you want, thaw overnight in the fridge, then let rise. If they’re already baked, cool completely, wrap up, and keep frozen for as long as three months.

→ What can I serve with these cheese rolls?

They’re tasty on their own, but awesome with soup, alongside a spread of Mediterranean snacks, with creamy yogurt or labneh at breakfast, or even paired up with your favorite cup of tea or coffee.