Spice Buns

5 from 2 votes
Prep Time 1 hour
Cook Time 18 minutes
Rest Time 14 hours 20 minutes
Total Time 15 hours 38 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 178 kcal


  • 450 g Wheat flour
  • 10 g Yeast fresh
  • 80 g Soft wheat semolina
  • 2 tsp Zatar (spice mixture)
  • 2 tbsp Rapeseed oil
  • 1 tbsp Salt
  • 1 tsp Sea salt from the mill
  • 580 ml Lukewarm water


  • For the pre-dough: stir 100 grams of flour and 100 grams of lukewarm water and 5 grams of yeast until it rises for 2 hours at room temperature, then leave to rest in the refrigerator.
  • Bring the semolina to the boil with 180 ml of water while stirring, allow to cool to room temperature. Mix the remaining flour (320 g) with 200 ml of lukewarm water and let it swell for 20 minutes.
  • Put the dough, semolina and flour mixture in a bowl. Add the rest of the yeast (5 gr.), Oil, salt and zatar and knead until smooth. If necessary, work in a little more flour or water. Knead and cover in the bowl at room temperature for about 2 hours.
  • Divide the dough into 10 portions on a floured work surface, shape into a round shape. Cover and let the dough pieces rise for 60 minutes on a baking tray lined with baking paper.
  • Preheat the oven to 230 degrees (fan oven: 210 degrees). Press the dough slightly flat. Brush with a little oil, sprinkle with zatar and sea salt from the mill. Bake on the middle rack for about 5 minutes, oven temperature to 180 degrees. Convection: reduce 160 degrees and bake the rolls golden-brown in about 12-15 minutes.


Serving: 100gCalories: 178kcalCarbohydrates: 28.3gProtein: 4.2gFat: 5.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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