Ramadan Cheese Za'atar Rolls

Name: Ramadan Cheese Za'atar Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 3½ cups (420 g) all-purpose flour; 2 teaspoons (7 g) instant yeast; 1 teaspoon (6 g) fine sea salt; 1 tablespoon (12 g) granulated sugar; 1¼ cups (300 ml) lukewarm water (105–110°F / 40–43°C); 3 tablespoons (45 ml) extra-virgin olive oil; 1 cup (250 g) labneh (strained yogurt cheese), at room temperature, creamy, spreadable; 3 tablespoons (30 g) za'atar spice blend; 1 tablespoon (15 ml) extra-virgin olive oil; to taste freshly ground black pepper; 1 large egg, beaten with 1 tablespoon water; ⅓ cup (50 g) sesame seeds (white or mix of white and black)

From the MyKitchenBank Kitchen

Soft, pillowy rolls filled with tangy labneh cheese and aromatic za'atar spice blend. These Middle Eastern-inspired rolls are brushed with olive oil and sesame seeds, baked until golden, and perfect for serving warm during Iftar or as an appetizer. The dough is light and tender, and the filling offers a savory, herbaceous contrast.

Prep: 25 min
Cook: 20 min
Wait: 1 hr 30 min
Total: 2 hr 15 min
Makes: 12 rolls

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Ingredients

12 servings

For the dough
3½ cups (420 g) all-purpose flour
2 teaspoons (7 g) instant yeast
1 teaspoon (6 g) fine sea salt
1 tablespoon (12 g) granulated sugar
1¼ cups (300 ml) lukewarm water (105–110°F / 40–43°C)
3 tablespoons (45 ml) extra-virgin olive oil
For the filling
1 cup (250 g) labneh (strained yogurt cheese), at room temperature, creamy, spreadable
3 tablespoons (30 g) za'atar spice blend
1 tablespoon (15 ml) extra-virgin olive oil
to taste freshly ground black pepper
For finishing
1 large egg, beaten with 1 tablespoon water
⅓ cup (50 g) sesame seeds (white or mix of white and black)

Equipment (9)

Large mixing bowl
Measuring cups and spoons
Kitchen scale (optional but recommended)
9×13-inch (23×33 cm) baking sheet
Parchment paper
Dough hook or wooden spoon
Rolling pin
Small bowl (for egg wash)
Pastry brush or small brush

Steps

Before you start

Remove eggs and labneh from refrigerator 30 minutes before starting so they reach room temperature
Preheat oven to 375°F (190°C) 15 minutes before baking
Line a 9×13-inch baking sheet with parchment paper

1
Mix the dough
- In a large bowl, whisk together flour, instant yeast, salt, and sugar.
- Pour in the lukewarm water and olive oil.
- Stir with a wooden spoon or use a dough hook until a shaggy dough forms.
- All flour should be incorporated—no dry bits.
- The dough will be slightly sticky.
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Ready when: shaggy dough with all flour incorporated
Tip: Use water between 105–110°F so it's warm enough to activate the yeast but not so hot it kills it.
2
Knead the dough
- Turn the dough onto a lightly floured work surface.
- Knead for 8–10 minutes by hand (or 5 minutes with a stand mixer on medium speed) until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- It should spring back slowly when poked.
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Ready when: dough is smooth, elastic, and springs back when poked
Tip: If the dough feels too sticky, add 1 tablespoon flour at a time. If too dry, add 1 teaspoon water at a time.
3
First rise
- Lightly oil the bowl and place the dough inside, turning it once to coat.
- Cover with a damp kitchen towel or plastic wrap.
- Let it rise at room temperature for 60 minutes until almost doubled in size.
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Ready when: dough has increased by about 50–75% in volume
Tip: If your kitchen is cold, place the bowl in a warm spot (near a sunny window or a turned-off oven with the light on).
4
Prepare the filling
- In a small bowl, stir together the room-temperature labneh, za'atar spice blend, and olive oil until well combined.
- Season with a pinch of freshly ground black pepper.
- The filling should be smooth and spreadable.
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Ready when: filling is smooth and well blended
Tip: If your labneh is very stiff, let it warm up a few minutes more or stir in a tiny splash of water to loosen it.
5
Shape the rolls
- Turn the risen dough onto a lightly floured surface.
- Gently press it into a 9×12-inch (23×30 cm) rectangle about ¼-inch (6 mm) thick.
- Spread the labneh-za'atar filling evenly over the dough, leaving a ½-inch (1 cm) border on all sides.
- Starting from one of the long sides, roll the dough tightly toward you, then seal the seam by pinching it closed.
- Cut the log into 12 equal rolls using a sharp knife (1-inch / 2.5 cm wide).
- Place them seam-side down on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
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Ready when: rolls are cut evenly and arranged on the baking sheet
Tip: Use a serrated knife or a piece of dental floss to cut the rolls cleanly without compressing them. Saw gently rather than pressing down hard.
6
Second rise
- Cover the rolls loosely with a damp kitchen towel.
- Let them rise at room temperature for 25–30 minutes until they are puffy and nearly touching each other on the baking sheet.
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Ready when: rolls are visibly puffy and have grown noticeably in size
Tip: Don't let them over-proof or they may spread too much and lose their shape when baked.
7
Prepare egg wash and toppingsOven 375°F / 190°C
- While the rolls are rising, beat the egg with 1 tablespoon water in a small bowl until well combined.
- Place the sesame seeds in another small dish.
- Preheat the oven to 375°F (190°C).
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Ready when: egg wash is smooth and sesame seeds are ready
Tip: Set up your toppings before brushing so you can work quickly while the egg wash is still wet.
8
Brush and seed the rolls
- Gently brush each roll with the egg wash using a pastry brush.
- Sprinkle sesame seeds generously over the top of each roll, pressing them gently so they adhere to the dough.
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Ready when: all rolls are coated with egg wash and topped with sesame seeds
Tip: Work gently so you don't deflate the risen rolls. The egg wash helps the sesame seeds stick and creates a glossy, golden crust.
9
Bake the rollsOven 375°F / 190°C
- Place the baking sheet in the preheated 375°F (190°C) oven.
- Bake for 18–22 minutes until the rolls are puffed, golden-brown, and the bottoms are light brown when lifted slightly.
- The rolls should feel firm to the touch and smell fragrant.
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Ready when: rolls are golden-brown on top, puffed, and bottoms are light brown
Tip: If the tops are browning too fast, loosely tent the pan with foil for the last 5 minutes. Every oven varies, so check at 18 minutes.
10
Cool slightly
- Remove the baking sheet from the oven.
- Let the rolls cool on the sheet for 3–5 minutes so they set slightly but remain warm.
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Ready when: rolls are still warm but firm enough to handle without falling apart
Tip: Don't skip this step—it allows the crumb to set so the rolls hold together when moved.
11
Serve
- Transfer the rolls to a serving platter or bread basket while still warm.
- They are best eaten within a few hours, while they are soft and the filling is creamy.
- Serve with additional olive oil drizzled over the top if desired, and pair with fresh vegetables, olives, and salads during Iftar.
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Tip: If rolls cool too much before serving, warm them in a 300°F oven for 5 minutes wrapped loosely in foil.

Good to know

Tips

For the most authentic flavor, choose a high-quality za'atar blend with visible sumac and dried herbs. Cheap or stale blends will taste dull.
If you don't have access to labneh, you can make it by straining plain full-fat yogurt through cheesecloth for 8–12 hours in the refrigerator until it becomes thick and creamy.
These rolls are perfect for serving at an Iftar spread alongside savory dishes, fresh vegetables, and dips like hummus or muhammara.
For extra herbaceousness, brush the baked rolls with a final light drizzle of garlic-infused olive oil and a pinch of dried oregano before serving.

Make ahead

Dough can be mixed and first rise completed up to 8 hours ahead. After the first rise, punch down the dough, cover, and refrigerate. The next day, bring it to room temperature (30–40 minutes), then shape and proceed from the second rise.

Storage & reheating

Room temperature (covered): up to 4 hours. Refrigerator (in an airtight container): up to 3 days; warm in a 300°F oven for 5–8 minutes. Freezer: up to 2 months (wrapped individually in foil and placed in a freezer bag); thaw at room temperature for 1 hour, then warm in a 300°F oven for 10–15 minutes.

Substitutions

labneh (strained yogurt cheese), at room temperature → Greek yogurt (thick, full-fat) mixed with a tiny pinch of salt. Greek yogurt is slightly less tangy but will provide a similar creamy texture. Strain it in cheesecloth for 1–2 hours if it is too loose.
za'atar spice blend → Home-made za'atar blend: 2 tablespoons dried oregano + 1 tablespoon dried thyme + 1 tablespoon sesame seeds + ½ tablespoon sumac (if available) + ¼ teaspoon sea salt. This mimics the herbal and slightly tart profile of store-bought za'atar. Adjust proportions to taste.
sesame seeds (white or mix of white and black) → Black sesame seeds or nigella seeds (kalonji). Both add a nutty, peppery flavor and striking visual contrast. You can also use a mix of white and black for appearance.
instant yeast → Active dry yeast (use the same weight: 7 g), but mix it with the water 5 minutes before adding to the flour. Active dry yeast needs a brief bloom to activate. Instant yeast rehydrates faster, so it can be mixed directly with dry ingredients.