- Dish type
- Bread rolls and buns
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
- 2 eggs
- 1/2 teaspoon fine sea salt
- cooking spray
- 8 tablespoons za'atar, divided
- 80ml olive oil
MethodPrep: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.
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Pampushky Are the Ukrainian Garlic Bread Rolls You’ve Always Wanted
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Pampushky are fluffy, soft Ukrainian garlic bread rolls. Ukraine was known as the “breadbasket” of the Soviet Union, and both garlic and bread are staples of the cuisine. These rolls are traditionally served alongside borscht the garlic’s sharpness compliments the sweetness of borscht’s beets. Garlic + bread is such a common side to borscht that my own grandparents would often simply eat slices of brown bread and whole raw cloves of garlic with their soup.
I was first inspired to make pampushky years ago when I came across a recipe in Mamushka, Olia Hercules’ exceptional Ukrainian cookbook. This recipe differs slightly, but the idea is the same for all pampushky: make pillowy soft buns, and top them with a mixture of oil and copious amounts of freshly minced or grated raw garlic. I prefer sunflower oil for this recipe, which is traditionally used in Ukrainian cooking. The moment the rolls come out of the oven, generously slather them with the garlic and oil mixture. The heat of the bread cooks the garlic just enough to slightly mellow its flavor. Fresh parsley and dill are also added to the garlic oil, which offers a bright herbaceous zing to the spicy heat of the garlic. Make no mistake, these rolls are adamantly for garlic lovers.
Photo credit: Sonya Sanford
Pampushky are best served warm, either soon after coming out of the oven, or reheated just before serving. As you set the rolls on the table, make sure to announce that you are serving “pampushky.” Saying the word out loud is part of the joy of making these rolls.
Hey everyone! I hope you are all doing well and enjoying your summer. Today, I have wanted to share with you the recipe for this yummy treat for over a year now. And I must say that they are always a crowd-pleaser! Not only are these Za’atar knots visually appealing but the taste is just as good with only 3 ingredients being used! Wow, right? Za’atar has been truly a game-changer to anything it touches. In my youtube video below, I demonstrate how to make two different designs using the same method for these knots. This skillset can be utilized using dough in many ways and will surely elevate the presentation right away!
What is Za’atar?
If you don’t know, Za’atar is a spice blend or seasoning blend of several herbs like thyme, oregano, sumac, and sesame seeds. There are different blends of za’atar but I never had one that I didn’t enjoy. Whatever you have will work for this recipe. It is often used in Middle Eastern cuisine for its beautiful flavor, aroma, and look. This ingredient is often used in dough’s, as a dip with olive oil, in marinades, dressings, and much more. It is definitely a versatile blend that everyone should have in their pantry! You can readily find it in Middle Eastern or international markets. Some large consumers carry it as well or you can find some online.
I am positive you will love these Za’atar knots. They are so easy to make and so beautiful! It will surely impress your family and guests. They are perfect on a brunch or grazing board. They are great with a cup of tea for breakfast or even an accompaniment to some cheese and eggs. Give these a try and let me know what you think below!! Excited to hear from you guys!
Here are more Za’atar influenced recipes:
Za’atar Bread Rolls with Garlic & Red Bell Pepper
Baking the za’atar bread rolls around a ceramic dish is such an easy way to turn this loaf into a showstopper! I should try this with a sweet loaf and a cream cheese dip some day.
250ml milk (warm)
50ml hot water
14g dried yeast
1 tbsp of soft brown sugar
660g white bread flour
3 eggs, beaten
75g olive oil
In a medium pan heat the milk and water to about 37 degrees. When it is warm enough add yeast, sugar, honey and 100g of the flour. Leave this to one side until it is foamy, about 10-15 minutes.
Meanwhile beat the oil into the eggs and put the remaining flour and the salt into the bowl of a stand mixer set with a dough hook.
When the yeast mixture is ready and all foamy whisk in the egg-oil mixture and add to the flour and knead on a medium speed until window pane stage. Cover with plastic film and let rise until doubled in size. Meanwhile prepare the filling
1 big white onion
2 red onions
5 cloves of garlic
3 roasted and peeled red bell peppers
2 tbsp sugar
3 tbsp roasted sunflower seeds
50 g Butter
35 g Za`atar
for glazing: egg wash and some poppy and sesame seeds
Mince garlic and onions and chop the roasted and peeled red bell peppers into fine chunks. (I put the bell peppers on the BBQ until blackened, than let them cool and peeled them under cold water). Fry the white onion and 1 of the red onions in a pan with 1 tbsp of oil. After 10 minutes or so turn up the heat and add the sugar. Let caramelize and add the garlic , the other red onion and the bell pepper. Add the sunflower seeds and the za’atar and let the filling cool down.
For the za’atar:
4 tbsp sesame
4 tbs sumac
4 tbsp marjory
4 Tbsp oregano
4 tbsp cumin
2 tbsp coriander
2 Tsp salt
Roast sesame and cumin and coriander seeds and grind them in a coffee grinder or a processor. Add the rest of the ingredients and store in a jar in a dark cool place.,
Once your dough is ready scrape it out of the bowl and cut off a fifth of the dough for the upper ring of the loaf and set aside. Roll the remaining dough into a rectangle of roughly 18in x 10in, with the long edge towards you. Brush the 30 g of softened butter over the dough and then spread the dough with 4/5 of the spiced onion mixture.
Roll the dough into a log and cut into 12 equally sized rolls just like with cinnamon rolls. Do the same thing with the leftover dough that you put aside and cut into 15 rolls.
Now prepare a baking sheet and arrange your za’atar bread rolls around your ovenproof ceramic dish.
Cover with oiled foil and let rise for another 30ish minutes while preheating the oven to 190 Celsius.
Brush the za’atar bread rolls with egg wash and sprinkle with poppy seeds and sesame. Let bake for 35 minutes until golden brown.
Serve your Middle Eastern Za’atar Bread Rolls with a nice dip! Make sure to let the loaf and the ceramic dish in the middle cool down a bit. Learn from my mistakes.
What Does Za'atar Taste Like?
Since za'atar spice blend is made from a blend of oregano, thyme, and marjoram, it has a very earthy, savory and toasty flavor.
Za'atar the herb, on the other hand, is Thymbra spicata, which is in the marjoram/oregano family and has a slightly minty flavor. Then, when you add in ground sumac, you'll get a hint of a lemony flavor as well.
When all these flavors are combined together, the flavor is unlike anything I've ever had, so there's really no comparison. You just must try it for yourself to see how wonderful it is!
Cheddar & za’atar rolls
These cheese and za&rsquoatar rolls from Sabrina Ghayour make wonderful sandwiches as well as being a great alternative to the traditional dinner roll. As Sabrina says: &ldquoDo yourself a favour and make a double batch because, if I&rsquom honest, every time I make any sort of bread, I end up eating a hefty portion of it straight from the oven, and if you have to share them, you may just need more than six!&rdquo
Makes 6. Cooking time 30 mins.
- 7g sachet fast-action dried yeast
- 50ml milk, warmed
- 500g strong bread flour
- 200ml lukewarm water
- 50ml olive oil, plus extra for rubbing 1 teaspoon sea salt flakes
- 3 heaped tablespoons za&rsquoatar
- 100g vegetarian Cheddar cheese, grated
- Add the yeast to the warm (but not hot) milk and stir with a fork until dissolved, then leave the mixture to sit for 5 minutes.
- Tip the flour into a mixing bowl and make a well in the centre. Pour the yeast mixture into the well and use a fork to mix into the flour as best as you can. Add the lukewarm water, olive oil and salt, then use your hands to mix together to form a dough. Cover the bowl with clingfilm and leave to rest for 10 minutes, then knead the dough in the bowl for 1 minute. Repeat the resting and kneading process twice more.
- Line your largest baking tray with baking paper. Divide the dough into 6 balls on the lined tray, then rub with olive oil. Sprinkle each ball with 1 teaspoon za&rsquoatar and rub all over the dough, then sprinkle over a little more za&rsquoatar to evenly coat. Scatter an equal quantity of the cheese on top of each roll and sprinkle over the remaining za&rsquoatar. Leave to rest in a warm place for 10 minutes.
- Meanwhile, preheat the oven to 220°C (200°C fan), Gas Mark 7.
- Bake the rolls for 30 minutes until cooked through and the cheese turns golden. Remove from the oven and leave to cool before serving.
Thank you to Sabrina Ghayour for this delicious recipe from her book Simple
These are so incredibly delicious! The rolls are so soft and the za’atar lends an amazing flavor. Please don’t slice the rolls, just tear off chunks! That’s the best way to eat them and enjoy their freshness and softness.
Makes an excellent and welcome accompaniment to any meal.
300 grams flour (2 cups + 2 Tbsp)
17 grams fresh yeast (1/3 packet) OR 6 grams dry yeast (1/2 Tbsp)
60 ml canola oil (1/4 cup)
160 ml warm water (3/4 cup minus 1 Tbsp)
3/4 Tbsp sugar
1 tsp salt
1 Tbsp za’atar
1/4 cup olive oil
1/2 tsp salt
1. Place the flour, yeast, sugar, and salt in the bowl of a mixer, add the oil and water and mix until you get a soft smooth dough. Transfer to a greased bowl and let rise for a little over an hour.
2. Divide the dough into 15 pieces.
Here are the different options:
Form balls or make spirals. If you make spirals, roll out each piece into a small oval shape and roll into a 15 cm long roll. Wait 5 minutes and roll out each roll into 20 cm and make a spiral-knot.
Place the rolls side by side on a baking tray. Make sure they aren’t too crowded. Another option is to lay them well spaced apart, so the rolls bake separately and not touching each other.
If you want larger rolls, divide the dough into 10 pieces.
3. Let the rolls rise for 15 minutes. In the meantime, preheat an oven to 180°C. Brush the rolls with the egg wash and bake for 20 minutes or until nice and golden.
4. Mix olive oil, za’atar, and salt together in a bowl and brush the tops of the rolls as soon as they come out of the oven.
Good to know…
Freezer-friendly, you can also make them without the za’atar. Each ball of dough should weigh around 36 grams (for a smaller roll)
How will you enjoy these soaked spelt rolls? Have you ever tried za'atar before?
just 15 minutes of hands-on time!
Free No-Knead Einkorn Sourdough Bread Recipe
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes.
Bible-based cooking program.
. yet it's GOOD for you?
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About Haniya Cherry
Haniya is Wardee’s oldest daughter, a Traditional Cooking School child through and through! She enjoys reading history, science and adventure memoirs and long classic novels adventuring outside learning about the chemistry of food and trying new recipes. Sourdough, kefir, ginger beer, and apple chutney are her favorite ferments! She and her husband have two little boys, both born at home.
Za'atar Monkey Bread with Garlic and Onion Labneh
These fluffy herbed balls of bread come courtesy of blogger Molly Yeh and her book, Molly on the Range. They're both comforting and delightful, almost like a savory doughnut hole. A heaping pile of garlic and onions is folded into labneh for a dip that's reminiscent of the onion-y chip dip of your youth.
- 1 batch Molly's Basic Challah, prepared through the first rise
- 2 tablespoons (28g) unsalted butter, melted
- 3/4 cup (89g) za'atar spice blend
- 1 cup (227g) labneh or whole-milk plain Greek yogurt
- 4 cloves garlic, peeled and minced
- 1/2 cup (64g) finely chopped red onion
- 1/4 teaspoon ground sumac, optional
- kosher salt
- black pepper
- olive oil, for drizzling
Preheat the oven to 375°F. Grease a 12-cup Bundt or tube pan.
To make the bread: Divide and roll the dough into 24 golf ball-sized pieces. Dip them in the melted butter and roll in the za'atar to coat evenly, then pile them into the prepared pan. Cover and let rise for 30 minutes.
Uncover the bread and bake it for 30 to 40 minutes, until its internal temperature reaches 190°F. Begin checking for doneness at 30 minutes. Let cool for 20 minutes in the pan on a rack, then tilt the bread out of the pan onto the rack to cool a bit more before serving.
To make the labneh: In a medium bowl, combine the labneh, garlic, onion, sumac, and a sprinkling of salt and pepper. Drizzle with olive oil and serve with the monkey bread.
Store any bread leftovers at room temperature, well wrapped, for several days. Freeze for longer storage. Refrigerate labneh in an airtight container for up to a week.
Cheese Nutrition Facts
Cheese is often feared for its fat and calories. But there are certain types of cheese that can be effectively used to give a robust cheese flavor without compromising the nutrition value. And Parmesan cheese is among the top on that list. With this cheese, a little goes a long way, as it is big on boosting flavor.
Parmesan cheese is relatively low in calories and fat, when compared to other cheese varieties. It is packed with high biological value protein, highly bio available calcium as a lactate and is a good source of vitamin A. Due to the high sodium content in Parmesan cheese, it would be important to balance the other ingredients in a recipe.
This cheese is also considered a lactose free product. It does have some oligosaccharides derived from the milk and the fermentation process. And these non digestible short chain carbohydrates have been speculated to have a prebiotic function.
One thing to remember while buying Parmesan cheese is that some of the brands can be loaded with fillers. So it is best to buy a block of cheese with Parmigiano - Reggiano imprinted on the rind and then grate it yourself. Alternatively it may be possible to buy grated versions that do not have any fillers. Make sure to check the labels.
Now who wouldn’t want to wake up to some soft pillowy Zaatar and Parmesan Cheese Bread Rolls bursting with flavor on a bright weekend morning? Or for that matter any morning!