Za'Atar Pull-Apart Rolls

Name: Za'Atar Pull-Apart Rolls
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

11 ingredients

8 steps

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

Directions

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.
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.
3

Spray a large bowl with cooking spray; add dough. Cover loosely and let rise until doubled in size, about 1 hour.
4

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
5

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