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.