I made a savory roll this week and Sam enjoyed it enough he suggest I write the recipe down for the future. I named it coquille de pain dukkah. Why? Because baked goods always sound nicer when said in french. I decided to make this recipe to use up a spice blend I bought in Amman, Jordan over a year ago. The spice blend is called dukkah or duqqa. The internet says it’s Egyptian. I used this cinnamon roll recipe as the inspiration.
- 260 g of all purpose whole wheat flour.
- 130 g of corn flour
- 1 egg
- 2 tsp of salt
- 180 grams of milk
- 1 tsp sugar
- 57 g of butter
- 1 tsp of year
- 1/2 cup of of dukkah made into a paste with a little olive oil
- Manchego cheese
- 1 Tbsp of cornmeal
Make the dough
- Into a bowl add the yeast and sugar to the slightly above room temperature milk. Let it sit for 10 minutes in order to awaken the yeast. Afterward, add the softened butter, salt and egg and mix together.
- Combine the flours and cornmeal and add this dry mixture to your wet ingredients. Mix together to form a shaggy mass of dough.
- Knead the dough until it forms a smooth dough. Maybe 5 or 6 minutes. The dough will feel sticky, but just keep kneading.
- Shape the dough it into a ball let the dough rest on the counter for a few minutes minutes.
Fill the bread
- Roll the dough into a 18 x 15-inch rectangle; about a 1/4 inch thick.
- Spread your duqqa paste across the dough. Please do not add too much oil. Once I had a layer across the dough I shredded manchego cheese lightly on top of the duqqa mixture.
- Roll the dough into a cylinder and please do not to roll it tightly. It should be snug, but not tight.
- Slice the cylinder of dough into 12 portions. I used a serrated knife.
- Transfer to a greased baking pan.
Proof the Rolls
- Cover the pan loosely with plastic wrap and allow the rolls to rise for about 50 to 60 minutes.
- Before baking add a touch of finishing salt to the top of each roll and then bake them @ 350 F for 22-25 minutes.
I’ve enjoyed these rolls this week with a little bit of butter, cheese, or even harissa. It’s a nice small, yet hearty, lunch.