Fluffy Spiral Rolls
Fluffy Spiral Rolls
16 Rolls
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FOR THE DOUGH
For Butter Rolls (Enough for full batch of 16 rolls, cut amount in half if making 8 butter & 8 za'atar rolls)
For Za'atar Rolls (Enough for full batch of 16 rolls, cut amount in half if making 8 butter & 8 za'atar rolls)
Instructions
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In the bowl of a stand mixer fitted with the hook attachment (or a large mixing bowl, if kneading by hand), place the flour, yeast, sugar, salt, potato flour and the softened butter.
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In a microwave-safe liquid measuring cup or small bowl, heat the milk in the microwave until warm, but not hot; about 1 minute. Add the egg to the warm milk and whisk until well combined.
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Pour the milk mixture into the bowl with the flour and other ingredients. Mix until a shaggy dough is formed. At first, the dough will seem clay-like, and appear rough and dry. It will eventually soften up, so don't be tempted to add extra liquid.
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Continue to knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it's smooth and slightly sticky.
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Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress). Cover with plastic wrap and allow it to rise for 60 to 90 minutes in a warm place (*see note below, for creating the best warm environment for rising). It'll become quite puffy, and almost doubled in size.
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Transfer the dough to a lightly greased work surface, or silicon mat. Roll or pat the dough into a 16" (42 cm) square. Using a pizza cutter, slice the dough in half horizontally to form 2 equal rectangles.
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If making ALL butter rolls, brush both rectangles of dough all over with a light coating of the melted butter. Allow the butter to set in and harden slightly. Any leftover butter will be used for brushing on top of the baked rolls. If making ALL za'atar rolls, combine the olive oil and za'atar in a small bowl, then spread the mixture over both rectangles of dough. If making 8 rolls of each kind, then spread half the amount of butter over one rectangle, and half the amount of olive/oil za'atar mixture over the other.
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Slice each rectangle vertically into 8 equal strips. Starting at 1 end, roll each strip into snug cylinder., then place seem-side down in a lightly greased 9" x 13" pan. Arrange 4 rows of 4 in the pan.
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Cover the pan with plastic wrap, and let the rolls rise in a warm place 45 minutes to 1 hour, until puffy, but not really doubled in size. Towards the end of the rising time, preheat the oven to 350°F/ 180°C.
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Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. The most accurate way of telling when they're done is by taking their internal temperature. The thickest part of the roll should register around 190°F/ 88 °C. Loosely tent the rolls with foil during baking if they're browning too fast to avoid overbrowning.
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Remove the pan from the oven, and brush the rolls with the remaining melted butter, even the za'atar ones. Pull apart to serve. Enjoy warm or at room temperature. Store leftovers (if you're lucky to have any) in an airtight container or zipper lock bag at room temperature for up to 3 days.
Recipe Notes
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This recipe doubles really well, as shown in the post's photos. Bake in an 18 x 13" (46 x 33 cm) pan; aka half sheet pan.
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To create a warm environment for the dough to rise, adjust oven rack to middle position and place a loaf or cake pan in the bottom of the oven. Place the bowl of dough on the middle rack and pour boiling water into the pan. Close the oven door and allow the dough to rise as instructed. Alternatively, a warm, turned off oven may be used instead, just be sure that it's not hot, as that could kill the yeast. It should feel like a warm summer day.
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To make ahead: In step 5, do not let the dough rise, but refrigerate it overnight or up to 16 hours; let the dough sit at room temperature for 30 minutes then continue with step 6. Alternatively, (my personal favorite method to minimize work on the day of serving) do not let the shaped rolls rise in step 9, but refrigerate it overnight or up to 16 hours; let the dough sit in a warm place until puffed up; 30 minutes to 1 hour, then continue with step 10, preheating the oven 15 minutes before baking.
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