These bread rolls are a traditional Middle Eastern bread roll.
- 2 ¼ teaspoons active dry yeast
- 2 teaspoons freshly ground mahlab seeds
- 1 1/4 cups warm water
- 115 g salted butter
- 1/3 cup olive oil
- 5 cups bread flour
- 1/3 cup sugar
- 2 teaspoons nigella seeds
- 2 teaspoons sesame seeds
- 2 teaspoons anise seeds
- 3/4 teaspoon ground cloves
- 3/4 teaspoons freshly ground nutmeg
- 1 teaspoon salt
- 1 egg beaten, for egg wash
- In a small bowl mix the yeast, mahlab and 1/4 cup of the water. Allow to stand for 10 minutes in which time it will start to froth.
While you're waiting melt the butter in a small saucepan. Add in the oil. The mixture should be warm not hot. Check it with a thermometer, it should be 50C/120Remove the pan from the heat.
- To prepare the dough I prefer a stand mixer but the dough can also be mix by hand. In a stand mixer bowl place flour, sugar, nigella, sesame and anise seeds and the cloves, nutmeg and salt.
- Add the yeast mixture, the butter mixture and the remaining cup of water. Using the dough hook, knead on a medium-low speed for 5 -8 minutes.
- Scrape down the sides if ingredients get stuck. The dough should be smooth but not sticky. Add more flour or water to get the correct consistency.
- Form the dough into a ball and cover the bowl with plastic wrap. Allow to rise until tripled in size - about 2 hours.
- Once risen, turn out the dough on a work surface. Pat the dough down and divide into 18 equal portions. Allow to rest for 10 minutes cover with a clean cloth.
- Prepare a large baking sheet or two smaller pans by lining with baking paper.
- Roll each portion 20cm/8inch long rope then form into a knot.
- Brush with the egg wash and leave the rolls to rise for another 45 minutes.
- In the meantime preheat the oven to 180C/350F.
- Bake risen rolls for about 20 minutes.
- Delicious warm or a room temperature with a good dose of butter!
- Any leftovers freeze beautifully.