Greek Tsoureki Rolls
Soft, buttery braided rolls scented with orange zest, mahleb and mastic, the traditional flavors of Greek Easter bread, in individual size. They have a tender, shreddable crumb and a glossy golden crust.
- Prep
- 57 min
- Cook
- 20 min
- Wait
- 2 hr 30 min
- Total
- 3 hr 47 min
- Makes
- 12 braided rolls
Steps
Before you start
- Plan on about 4 hours start to finish; most of it is hands-off rising time.
- Take the eggs out 30 minutes ahead so they are at room temperature, and melt the butter so it can cool to lukewarm.
- Mahleb and mastic are sold at Greek, Middle Eastern or online spice shops. Buy whole mahleb kernels if you can, since pre-ground loses its flavor quickly.
- Line two rimmed baking sheets (about 18×13 inches / 46×33 cm) with parchment paper.
Grind the spices
- Freeze the mastic tears for 10 minutes so they turn brittle.
- Put them in a mortar with 1 tablespoon of the sugar and pound until you have a fine, sand-like powder with no visible chunks.
- If your mahleb is whole, grind it to a fine powder too.
+ Show details− Hide details
Ready when: Mastic looks like fine powder with no sticky lumps.
Tip: The sugar stops the mastic from gumming up and sticking to the mortar.
Mix the dough
- In the bowl of a stand mixer, whisk the flour, remaining sugar, yeast, salt, ground mahleb, the mastic-sugar mixture and orange zest.
- Add the warm milk, beaten eggs and cooled melted butter.
- Mix with the dough hook on low speed for 2 minutes until a shaggy dough forms and no dry flour remains.
+ Show details− Hide details
Ready when: No dry flour remains and the dough looks shaggy and sticky.
Tip: If the milk is hotter than 115°F (46°C) it can kill the yeast, and hot butter can scramble the eggs.
Knead until smooth
- Knead on medium-low speed for 8–10 minutes.
- The dough will be soft and tacky at first, then pull away from the sides of the bowl.
- If it clings stubbornly after 5 minutes, add flour 1 tablespoon at a time, up to 2 tablespoons.
+ Show details− Hide details
Ready when: Dough is smooth, elastic and slightly tacky, and a small piece stretches into a thin, translucent window without tearing.
Tip: Resist adding lots of flour. A slightly sticky dough gives soft, tender rolls.
First rise
- Grease a large bowl with the oil.
- Shape the dough into a ball, turn it in the bowl to coat it, and cover with plastic wrap or a damp towel.
- Let it rise in a warm spot (about 75–80°F / 24–27°C) for 60–90 minutes.
+ Show details− Hide details
Ready when: Dough has doubled in size and a floured finger poked in 1 inch leaves a dent that springs back slowly.
Tip: In a cool kitchen this can take the full 90 minutes or a little longer.
Divide and braid
- Turn the dough onto a lightly floured surface and gently deflate it.
- Weigh it and divide into 12 pieces of about 90 g each.
- Divide each piece into 3 equal parts (about 30 g).
- Roll each part into a rope about 8 inches (20 cm) long.
- Pinch the three ropes together at the top, braid them, then pinch and tuck the ends under.
- Place the braids 2 inches (5 cm) apart on the lined baking sheets, 6 per sheet.
+ Show details− Hide details
Ready when: Each braid is neat, even in thickness, and has its ends tucked under.
Tip: If the ropes keep springing back, cover them and rest for 5 minutes, then keep rolling.
Second riseOven 350°F / 175°C
- Cover the baking sheets loosely with oiled plastic wrap or clean towels.
- Let the braids rise at room temperature for 40–45 minutes.
- About 20 minutes into the rise, set a rack in the center of the oven and preheat to 350°F (175°C).
+ Show details− Hide details
Ready when: Braids look puffy and about 1½ times their original size; a gentle fingertip press leaves a dent that fills back in slowly.
Tip: Don't over-proof or the braid definition will melt away in the oven.
Egg wash and topOven 350°F / 175°C
- Whisk the wash egg with the tablespoon of milk.
- Brush the wash generously over the tops and sides of each braid, avoiding pooling at the base.
- Scatter sliced almonds over the rolls if using.
+ Show details− Hide details
Ready when: Every roll has an even, glossy coat of wash.
Tip: Brush gently so you don't deflate the risen dough.
Bake the rollsOven 350°F / 175°C
- Bake one sheet at a time on the center rack at 350°F (175°C) for 18–22 minutes, turning the pan halfway through.
- If the tops brown too quickly, tent loosely with foil for the final 5 minutes.
+ Show details− Hide details
Ready when: Rolls are deep golden brown, sound hollow when tapped on the bottom, and read 190°F (88°C) in the center.
Tip: Mahleb dough browns fast because of the milk and eggs, so watch from 15 minutes on.
Cool
- Let the rolls rest on the baking sheet for 5 minutes, then move them to a wire rack and cool for at least 10 minutes more before serving warm, or cool fully to room temperature.
+ Show details− Hide details
Ready when: Rolls are warm, not hot, and feel firm to the touch.
Good to know
Tips
- Weigh the dough pieces for evenly sized rolls that bake at the same rate.
- Use a light hand with mastic and mahleb: too much turns bitter and soapy.
- Enriched dough rises more slowly than plain dough, so judge by size and spring-back rather than the clock.
- For a shinier crust, brush with a second light coat of egg wash just before baking.
Make ahead
"After shaping, cover the braided rolls and refrigerate on the baking sheets for 8–12 hours. Next day, let them stand at room temperature for 45–60 minutes until puffy, then wash and bake as directed. You can also refrigerate the kneaded dough in its bowl overnight, then let it come to room temperature for 1 hour before shaping."
Storage & reheating
"Room temperature in an airtight container or bag for up to 3 days. Freeze cooled rolls in a freezer bag for up to 2 months; thaw at room temperature for 2 hours. Reheat at 300°F (150°C) for 5–8 minutes, or microwave one roll for 15 seconds."
Substitutions
- mastic tears → ¼ teaspoon extra ground mahleb plus ¼ teaspoon vanilla extract. You will lose the resinous, pine-like note, but the rolls will still be fragrant.
- ground mahleb → ¼ teaspoon almond extract plus a pinch of ground cherry pit, or just the almond extract. Mahleb tastes of cherry and almond; the extract approximates it, but use sparingly.
- bread flour → all-purpose flour, same weight. Rolls will be a little less chewy and the dough slightly stickier; add 1–2 tablespoons extra flour if needed.
- sliced almonds → 1 tablespoon sesame seeds. A traditional alternative topping; sprinkle on after the egg wash.