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| Za'atar 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!"
Ingredients :
- 2/3 cup warm whole milk (110 degrees F (43 degrees C))
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 3 1/4 cups all-purpose flour, divided
- 2 tablespoons olive oil
- 2 tablespoons salted butter, melted
- 2 eggs
- 1/2 teaspoon fine sea salt
- cooking spray
- 1/2 cup za'atar, divided
- 1/3 cup olive oil
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 2H20M |
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- 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.
- 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.
- Spray a large bowl with cooking spray; add dough. Cover loosely and let rise until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Punch dough down gently. Pinch off 36 small pieces of dough and roll into balls.
- 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.
- Cover muffin tin loosely with greased plastic wrap. Let rise until dough balls puff up over the rim of the tin, about 25 minutes.
- 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.
Notes :
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