Za'atar Pull-Apart Rolls


  • ⅔ cup warm whole milk (110 degrees F (43 degrees C))
  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 3 ¼ cups all-purpose flour, divided
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter, melted
  • 2eggs
  • ½ teaspoon fine sea salt
  • cooking spray
  • ½ cup za’atar, divided
  • ⅓ cup olive oil
  • Directions

  • Step 1

    Combine warm milk, yeast, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand until mixture is foamy, 5 to 10 minutes.


  • Step 2

    Beat milk mixture on low speed. Add 1 cup flour, beating just until combined. Add melted butter, 2 tablespoons olive oil, and 1/2 cup flour; beat until combined. Beat in eggs. Add remaining 1 3/4 cups flour and salt. Beat until a soft, sticky dough forms.

  • Step 3

    Spray a large bowl with cooking spray; add dough. Cover loosely and let rise until doubled in size, about 1 hour.

  • Step 4

    Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

  • Step 5

    Punch dough down gently. Pinch off 36 small pieces of dough and roll into balls.

  • Step 6

    Whisk 6 tablespoons za’atar and 1/3 cup olive oil together in a bowl. Immerse dough balls in oil mixture to coat all sides. Arrange 3 dough balls in each muffin cup. Sprinkle remaining 2 tablespoons za’atar over dough.

  • Step 7

    Cover muffin tin loosely with greased plastic wrap. Let rise until dough balls puff up over the rim of the tin, about 25 minutes.

  • Step 8

    Bake in the preheated oven until puffed up and golden, about 25 minutes. Cool for 5 minutes in the pan. Lift out of the pan and cool briefly on a wire rack, about 5 minutes more.

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