Oregano bread scrolls are soft, golden pull-apart rolls swirled with fresh oregano and onion for the ultimate herby and bitey bite. These vegan bread scrolls are easy to make, wonderfully soft inside, and perfect for breakfast, lunch, or as a side to hearty meals.
If you love Middle Eastern herbs as much as I do, you know fresh oregano is pure treasure in the kitchen. One of my all-time favorite Lebanese salads is this fresh oregano salad, so I decided to take those same vibrant flavors and bake them into these irresistible oregano bread scrolls.
They’re incredible served warm, fresh from the oven, and I promise this is a one-of-a-kind recipe you’re going to fall in love with.
Each scroll is small enough to fit in the palm of your hand, similar to my fatayer sabanegh, which are Lebanese spinach pies.
And because I couldn’t stop there with making scrolls, I took inspiration from this creation to make my vegan pizza rolls.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Since I’ve turned this oregano bread into scrolls, I start by using my handheld chopper to finely chop fresh oregano leaves and onion, then mixing them with a splash of fresh lemon juice.
That citrusy brightness lifts and balances the bold herb flavor before the mixture gets spread over a soft basic dough, ready to be rolled and sliced into scrolls.
The basic dough itself is simple but reliable, made with all-purpose flour, dry active yeast, and just a touch of maple syrup to feed the yeast and add a hint of natural sweetness.
Olive oil not only keeps the bread tender but also helps it bake to a beautiful golden glow. The full instructions are in the below recipe card.
Janelle's Tips
Dry your oregano well – wet leaves will put in additional moisture into the dough which we don’t want.
Shaping – make sure the scrolls are just touching in the pan so they bake into that gorgeous pull-apart loaf shape.
Check your oven – every oven is different, so start checking the oregano bread at 35 minutes for doneness.
Storage – keep in a sealed container for 3 days at room temperature or up to 5 days in the fridge. Best enjoyed warm within the first 2 days.
If your garden is overflowing with oregano, you might also want to whip up my homemade zaatar.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Oregano Bread Scrolls
Ingredients
Dough
- 290 mls Warm water must be able to put your pinky finger in it
- 2½ teaspoons Dry active yeast
- 1 teaspoon Maple syrup
- 480 grams All purpose flour plus extra for dusting
- 2 tablespoons Olive oil
- 1½ teaspoons Salt
Filling
- 3 cups Oregano leaves (fresh) finely chopped
- 1 medium Onion finely chopped
- 2 tablespoons Lemon juice fresh
- 2 tablespoons Olive oil plus more for optional brushing
- ½ teaspoon Salt
Instructions
Prepare Dough
- In a mixing bowl, combine warm water, maple syrup, and yeast. Let sit 10 minutes until frothy. Add olive oil and salt, stir to combine, then mix in the flour until a rough dough forms. Turn out onto a floured surface and knead for 5 minutes (or mix with a stand mixer on low-medium speed). Shape into a ball, place in an oiled bowl, cover with cling wrap and a towel, and rest in a warm spot for 1 hour or until doubled in size.
Filling
- While the dough rises, mix oregano, onion, lemon juice, olive oil, and salt in a bowl. Divide into 3 equal portions.
Assemble and Bake
- Preheat oven to 190 °C / 375 °F (fan-forced). Divide dough into 3 equal portions, keeping the other portions covered at all times. Roll one portion to 3–4 mm (⅛ inch) thick. Spread one portion of filling over the dough, leaving a small gap at the top edge. Roll up from the bottom, seam side down, and slice into 3.5 cm (1⅜ inches) pieces. Repeat with remaining dough and filling. Arrange scrolls in a greased baking dish, slightly touching. Brush with olive oil if desired. Bake 35–40 minutes, until golden. Cool 5 minutes before serving.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.
Gary
This was the answer to my surplus oregano growing in my garden. It’s an easy recipe to follow and the kids love it.
Kreneemt
I have a healthy oregano plant in my garden and these oregano scrolls have become a summer tradition! they are so light, tasty, and even refreshing. a delicious side to a pasta meal. thank you for creating and sharing this recipe!
Janelle Hama
It's my pleasure, I love the flavour of these oregano scrolls and had to share them with the world! So glad you enjoy these as much as I do! 🙂 J