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Soft, golden rolls with a hint of olive oil and herbs — a Mediterranean twist on classic brioche. Perfect for sandwiches, burgers, or enjoying with cheese and dips.
Ingredients
For the dough:
3½ cups (440g) all-purpose flour
2¼ tsp (1 packet) instant yeast
2 tbsp sugar
1 tsp salt
3 large eggs (room temperature)
½ cup (120ml) warm milk
3 tbsp olive oil
3 tbsp softened butter
1 tsp dried oregano
1 tsp dried thyme
¼ cup chopped sundried tomatoes (optional)
For finishing:
1 beaten egg (for glaze)
Poppy or sesame seeds for topping
Instructions
Activate the yeast:
In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for 10 minutes until foamy.
Mix the dough:
In a large mixing bowl, combine the flour, salt, oregano, and thyme.
Add the yeast mixture, eggs, and olive oil. Mix until a rough dough forms.
Knead for about 8–10 minutes by hand (or 5 minutes with a mixer) until smooth and elastic.
Add the butter:
Gradually add the softened butter, kneading until fully absorbed and the dough becomes glossy and stretchy.
If using sundried tomatoes, fold them in now.
First rise:
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a cloth.
Let it rise for 1½ to 2 hours or until doubled in size.
Shape the rolls:
Punch down the dough and divide it into 6–8 equal pieces.
Shape each piece into a smooth ball and place into lightly oiled oven-safe bowls or molds.
Cover and let rise again for about 45 minutes, until puffy and doubled.
Bake:
Preheat oven to 180°C (350°F).
Brush each roll with beaten egg and sprinkle with poppy or sesame seeds.
Bake for 20–25 minutes or until deep golden brown on top.
Cool:
Remove from the bowls and let cool on a wire rack.
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