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Persian Soft Rolls

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Persian Soft Rolls

Persian Soft Rolls are a comforting staple in many Persian households, often baked in the afternoon to be ready for the evening meal. These rolls are a fundamental part of home dining, made with a generous pinch of salt and plenty of butter, reflecting the Persian emphasis on rich, satisfying flavors. Passed down through generations, this recipe captures the essence of familial cooking — unpretentious yet deeply nourishing.

When baked to perfection, these rolls should be tender and fluffy, with a subtle crispness on the exterior. The buttery richness marries with the soft crumb, delivering a melt-in-the-mouth experience. They are typically enjoyed warm, a simple pleasure that complements a variety of Persian dishes, inviting everyone to reach in for more.

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 and 1 tsp of fine sea salt. In a small saucepan, gently warm 250 ml of milk until it is lukewarm, then remove from heat and stir in 7 g of yeast until dissolved. Pour the milk and yeast mixture into the flour and salt, stirring with a wooden spoon until a shaggy dough forms.
  2. Melt 50 g of butter and add it to the dough mixture. Using your hands, begin to knead the dough in the bowl until it starts to come together. Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. The dough should be soft but not sticky, bouncing back when pressed lightly with a finger.
  3. 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 has doubled in size, which should take about an hour. The dough is ready when it retains an indentation when poked gently with a fingertip.
  4. Once risen, gently punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface and divide it into 12 equal portions. Shape each portion into a smooth ball by tucking the edges underneath and rolling it gently between your palms.
  5. Preheat your oven to 200°C (390°F). Arrange the dough balls on a baking sheet lined with parchment paper, leaving space between each roll for expansion. Cover them with the kitchen towel and let them rise again for about 20 minutes, until they have puffed up and are touching each other slightly.
  6. 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. The tops should be a rich, warm brown, indicating they are fully baked.
  7. 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. Serve the rolls warm, allowing their buttery aroma to complement the flavors of the meal.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

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

Available soon on Amazon…

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