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Lebanese Soft Rolls 2

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Lebanese Soft Rolls 2

Lebanese Soft Rolls 2 are the unsung heroes of home-cooked meals, making their quiet appearance on tables where family and friends gather without ceremony. This is the version you’ll find in Lebanese homes, where ingredients are measured by instinct and experience. Salt is judged by the pinch, and butter is never withheld—a generous hand ensures a tender crumb that invites everyone to tear, share, and savor.

These rolls are a lesson in simplicity, their golden crust yielding to a pillowy interior that carries the subtle sweetness of milk and the richness of butter. They are best enjoyed warm, fresh from the oven, with their aroma lingering in the air, promising comfort and connection with every bite.

Ingredients

  • 500 gflour
  • 7 gyeast
  • 250 mlmilk
  • 50 gbutter
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour with 7 g of yeast and 1 teaspoon of fine sea salt. Mix these dry ingredients thoroughly to ensure the yeast is evenly distributed throughout the flour, which will help the dough rise uniformly.
  2. In a small saucepan, gently heat 250 ml of milk and 50 g of butter over low heat until the butter is completely melted and the mixture is warm to the touch. Be careful not to overheat the milk, as it should be just warm enough to activate the yeast without killing it.
  3. Pour the warm milk and butter mixture into the dry ingredients. Using your hands or a wooden spoon, mix until a shaggy dough begins to form. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should be soft and slightly tacky but not sticky.
  4. Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the warmth of your kitchen. The dough is ready when it springs back slowly when poked.
  5. Once the dough has risen, gently punch it down to release excess air. Divide the dough into equal portions, about the size of a small lemon, and shape each piece into a smooth ball by tucking the edges underneath. Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between each roll.
  6. Preheat your oven to 200°C (392°F). Allow the shaped rolls to rest and rise again for about 20 minutes while the oven heats up. This second rise will give the rolls a light and airy texture.
  7. Bake the rolls in the preheated oven for 12-15 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. The aroma of freshly baked bread should fill your kitchen.
  8. Remove the rolls from the oven and transfer them to a wire rack to cool slightly. This cooling step helps set the crumb inside the rolls, making them easier to slice and serve.
  9. Serve the Lebanese Soft Rolls warm as part of your meal, allowing everyone to enjoy their soft, buttery texture. These rolls are perfect for sharing at the table, embodying the generous spirit of Lebanese home cooking.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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