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Middle Eastern Soft Rolls

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Middle Eastern Soft Rolls

Middle Eastern Soft Rolls, a staple at home tables across the region, are crafted with a sense of intuition that respects tradition. Flour, yeast, milk, butter, and salt come together in a simple yet generous embrace, shaped by hands that measure salt by feel and use fat liberally. This is not a recipe dictated by precision but a culinary expression rooted in everyday family meals.

These rolls offer a tender crumb that melts into a soft, buttery texture with each bite. Their subtle saltiness and rich flavor make them perfect for sharing, a gesture of hospitality that transcends the need for a special occasion. They are best enjoyed warm, straight from the oven, inviting hands to reach and hearts to connect.

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. Warm 250 ml of milk until it's just lukewarm, then melt 50 g of butter in it. Pour the milk and butter mixture into the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away from you with the heel of your hand, then folding it back over itself. Continue kneading for about 8-10 minutes until the dough is smooth and elastic. It should spring back slightly when pressed with a finger.
  3. Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 1.5 hours, and you'll know it's ready when a gentle poke leaves a slight indentation.
  4. Once risen, gently deflate the dough by pressing it down with your hands. Divide the dough into equal portions, about the size of a small lemon. Shape each portion into a smooth ball by tucking the edges underneath and rolling it on the counter with your palm.
  5. Preheat your oven to 200°C (390°F). Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving space between them for expansion. Cover them with a towel and let them rise again for about 20-30 minutes, until they are puffed and almost doubled in size.
  6. 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. If unsure, break one open to ensure it's cooked through with a soft, fluffy interior.
  7. Remove the rolls from the oven and transfer them immediately to a wire rack. Allow them to cool slightly so the crumb sets, but serve them while still warm to enjoy their soft texture.
  8. Arrange the warm rolls in a basket or on a platter and bring them to the table to share. They pair beautifully with a variety of Middle Eastern dishes, enhancing the meal with their soft, buttery goodness.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

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

Available soon on Amazon…

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