Homemade Zaatar Cheese Rolls (Impression)
Golden bread rolls packed with melty cheese and fragrant zaatar, topped with sesame and baked till just right.
# Liste des ingrédients:
→ Dough
01 -
4 cups bread flour (around 500g)
02 -
1 teaspoon salt
03 -
1 cup warm milk (about 125°F/52°C)
04 -
⅓ cup extra virgin olive oil
05 -
2 large eggs
06 -
2½ teaspoons instant dry yeast
07 -
2 tablespoons sugar
→ Filling
08 -
1 cup shredded mozzarella cheese
09 -
1 cup grated parmesan cheese or crumbled feta cheese
10 -
⅓ cup zaatar blend
11 -
2 tablespoons extra virgin olive oil
12 -
2 teaspoons mild Aleppo pepper flakes
→ Topping
13 -
1 tablespoon sesame seeds
14 -
1 egg, beaten
# Étapes de préparation:
01 -
Heat up your milk to roughly 125°F (52°C) and pour it into the bowl of your stand mixer with a dough hook. Sprinkle the yeast over the surface, add a pinch of sugar, and leave it in a cozy, dark spot. Give it about 5-10 minutes for the yeast to get bubbly.
02 -
Dump in 3½ cups of the bread flour, the remaining sugar, olive oil, eggs, and salt. Mix everything on low speed until you form a sticky blob. Let it sit for 15 minutes—this helps the flour soak in the liquids and puff up.
03 -
Toss in 2 tablespoons of bread flour slowly at a time, giving it a chance to blend in before adding more. Turn your mixer up to medium speed and knead it for 5 to 10 minutes. Your dough should feel soft, slightly tacky, and pull cleanly from the sides of the bowl.
04 -
Coat the dough lightly with oil and cover it using a damp towel or lid. Leave it somewhere warm until it grows to about double its size. This can take an hour or so, depending on the room temperature.
05 -
Set your oven to 400°F (205°C) so it's ready for baking.
06 -
When the dough has risen enough, punch it down and stretch it into a smooth ball, tucking any loose edges under. Sprinkle a thin layer of flour on your work surface and roll the dough into a rectangle about 12x16 inches.
07 -
Brush the rolled dough with olive oil. Evenly scatter the zaatar, red pepper flakes, mozzarella, and then the parmesan or feta over the surface.
08 -
Starting from one of the wide edges, tightly roll up the dough, making sure the seam is pinched shut. Use a dull knife to gently mark 16 equal sections across the rolled log.
09 -
Take a length of unscented dental floss and slide it under the dough log, lining it up with your marks. Pull the string ends across each other to neatly cut the dough. Repeat until you've got 16 pieces.
10 -
Place the rolls with the spiral side facing up on a parchment-lined sheet, spacing them out by at least 2 inches. Give them time to double in size, which might take half an hour or longer.
11 -
Brush the beaten egg over the tops of the rolls and sprinkle with sesame seeds. Bake them for about 15-20 minutes until they're golden brown. Pull them out and enjoy while warm.
# Informations complémentaires:
01 -
If using active dry yeast, you'll need to let it sit longer before moving to the next step.
02 -
Go slow when adding the flour so it gets fully absorbed. Too much flour means dry rolls.
03 -
To test gluten development, gently stretch the dough. If it doesn't tear and forms a thin 'window,' you're good.
04 -
For a mix of flavors, cut the rolled dough in half and sprinkle one side with parmesan and the other with feta.