Zaatar Pull-Apart Rolls

Pull-apart and monkey breads don’t have to be sweet! This simple homemade dough is dipped in za’atar (a delicious Middle Eastern herb mix) and baked in a muffin tin. Great served with labneh, olives, and fresh mint for brunch!

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.

Per Serving: 244 calories; protein 5.5g; carbohydrates 28.9g; fat 12g; cholesterol 37.4mg; sodium 130.3mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.