Description
These Za’atar Buns are aromatic, soft, and irresistibly flavorful rolls infused with the Middle Eastern herb blend za’atar. Perfect for breakfast or as a savory snack, these buns feature a tender dough enriched with butter and eggs, rolled with a za’atar and olive oil mixture, then baked to golden perfection and topped with sesame seeds for a delightful crunch.
Ingredients
Scale
Dough Ingredients
- 800g plain flour (may need up to 1kg, depending on humidity)
- 25g caster sugar
- 2 tsp salt
- 21g (3 sachets) easy-bake yeast or 45g fresh yeast
- 100g butter, melted
- 400ml warm milk
- 2 eggs
Filling and Topping
- 150ml olive oil
- 175g za’atar
- 1 egg, beaten (for egg wash)
- 50g sesame seeds
Instructions
- Prepare the Dough: In a large bowl, combine the plain flour, caster sugar, salt, and yeast to prepare your dry ingredients. This will form the base of your soft and airy dough.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, warm milk, and eggs until well combined, creating a rich and smooth mixture.
- Combine Wet and Dry: Gradually stir the wet mixture into the dry ingredients, mixing until a dough forms. This ensures even hydration of the flour and activates the yeast.
- Knead the Dough: Knead the dough by hand or with a dough hook on a mixer until it becomes smooth and springy. Add extra flour if needed to prevent stickiness, but be cautious not to add too much to keep the buns tender.
- First Rise: Shape the dough into a ball, place it in an oiled bowl, cover with cling film, and let it rise in a warm place for about 25 minutes until it has visibly expanded.
- Roll Out Dough: Lightly dust a work surface with flour and roll the dough into a rectangle approximately 50 by 25 cm in size, preparing it for filling.
- Prepare Filling: Mix the olive oil and za’atar in a small bowl until combined. Spread this fragrant mixture evenly over the rolled-out dough.
- Shape into Log: Starting from the long edge, gently roll the dough into a tight log, creating a large cylindrical shape like a “giant sausage.”
- Slice the Rolls: Cut the rolled dough into roughly 2 cm thick slices to yield about 20 individual buns with beautiful layered swirls.
- Arrange in Tin: Place the bun slices cut-side up in a roasting tin lined with baking parchment, leaving space between each to allow for expansion during baking.
- Egg Wash and Sesame Topping: Brush the tops of the buns with the beaten egg for a shiny finish, then sprinkle generously with sesame seeds for added texture and flavor.
- Second Rise: Cover loosely and let the buns rise again for about 15 minutes to puff up and develop a light crumb.
- Preheat Oven: Heat the oven to 210°C (410°F), or gas mark 6½, ensuring it reaches the correct temperature for perfect baking.
- Bake the Buns: Bake in the preheated oven for 20 to 25 minutes until the buns turn golden brown and puff up nicely, signaling they are cooked through.
- Cool Slightly: Remove the buns from the tin and allow them to cool slightly on a wire rack before serving.
- Serve: Enjoy warm or at room temperature, served alongside fresh tomatoes, creamy labneh, and salty feta cheese for a delicious Middle Eastern-inspired treat.
Notes
- If the dough feels too sticky during kneading, add flour gradually but avoid adding too much to keep the buns soft.
- Ensure the milk used is warm, not hot, to activate the yeast without killing it.
- The amount of flour can vary depending on humidity; adjust as needed to achieve the right dough consistency.
- Use fresh za’atar for the best flavor, or alternatively a good quality store-bought blend.
- For a vegan version, omit eggs and butter and substitute with plant-based alternatives.
- These buns are best eaten fresh but can be stored in an airtight container for up to two days or frozen for longer storage.
