Home Cook Together. Celebrate Life.

LebaneseAuthentic Cuisine

Lebanese Soft Rolls

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Lebanese Soft Rolls

Lebanese Soft Rolls are a cherished staple at family tables across Lebanon, embodying the warmth and generosity of home cooking. These rolls often accompany meals where the presence of freshly baked bread is a given, offering a comforting touch to any spread. The recipe is passed down in families, its measurements honed by instinct rather than scales, capturing the essence of Lebanese hospitality in each bite.

These rolls are tender and airy, with a subtle richness imparted by the butter and milk, balanced by a whisper of fine sea salt. Their soft, pillowy texture is perfect for scooping up mezze or simply enjoyed warm, on their own, straight from the oven.

Ingredients

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

Method

  1. In a large mixing bowl, combine 500 g flour and 1 tsp fine sea salt. In a small saucepan, gently warm 250 ml milk until it's just lukewarm to the touch, then remove from heat. Stir in 7 g yeast into the warm milk and let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
  2. Create a well in the center of the flour mixture and pour in the milk and yeast mixture. Melt 50 g butter and add it to the bowl. Using your hands or a wooden spoon, mix the ingredients until they come together to form a dough.
  3. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away with the heel of your hand and folding it back over itself. Continue this process for about 10 minutes until the dough is smooth and elastic, which indicates that the gluten has developed properly.
  4. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. 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 ambient temperature.
  5. Once the dough has risen, gently punch it down to release the air. Divide the dough into equal portions, about the size of a small fist, and shape each portion into a smooth ball by tucking the edges underneath.
  6. Preheat your oven to 200°C (390°F). Arrange the dough balls on a baking sheet lined with parchment paper, leaving enough space between them for expansion. Let them rest for another 15 minutes, allowing them to rise slightly again.
  7. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. This indicates that they are cooked through.
  8. Remove the rolls from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly, ensuring a soft interior.
  9. Serve the Lebanese Soft Rolls warm with your meal, enjoying their soft texture and rich flavor as part of a shared table.
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…

Explore Lebanese cuisine