Mini Stuffed Rolls

July 14, 2022

Fresh soft rolls, perfectly bite-sized.

Yield: 14 mini rolls


1 tablespoon yeast

2 tablespoons sugar

1 cup water

3 tablespoons oil

2 teaspoons salt

3 cups flour

½ cup crispy fried onions

2 teaspoons za’atar

1 egg, whisked

Topping of your choice (sesame seeds, poppy seeds, challah topping, kosher salt)


In a medium bowl, dissolve yeast and sugar in water.

Stir in the oil.

Mix salt with flour and slowly pour in. Mix well.

Knead for 5 minutes.

Cover bowl and place in a warm spot. Allow to rise for 1 hour.

Preheat oven to 350°F. Line baking sheets with parchment paper.

In a small bowl, combine onions and za’atar.

Divide dough into 14 equal parts. Roll into balls and then flatten.

Place 1 teaspoon of filling in the center of each dough ball and pinch to seal. Place seam-side down on baking sheet, brush with egg, and sprinkle on topping.

Bake for 12–15 minutes or until golden.