Oregano Bread Scrolls

5 from 26 votes

Oregano bread scrolls are soft, pillowy pull-apart rolls filled with fresh oregano and onion, creating a fragrant, herby bite in every piece.

Prep Time25

Cook Time35

Resting Time1

Total Time2

Course: Bread, Breakfast, Side Dish

Cuisine: Lebanese, Middle Eastern

Diet: Vegan

Servings: mini scrolls

Calories: 68kcal

Author: Janelle Hama

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.
290 mls Warm water , 2½ teaspoons Dry active yeast, 1 teaspoon Maple syrup, 480 grams All purpose flour, 1½ teaspoons Salt, 2 tablespoons Olive oil

Filling

While the dough rises, mix oregano, onion, lemon juice, olive oil, and salt in a bowl. Divide into 3 equal portions.
3 cups Oregano leaves, 1 medium Onion, 2 tablespoons Lemon juice, 2 tablespoons Olive oil, ½ teaspoon Salt

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

You can use any shape of baking tray or cake tin, the bread will simply take on the shape of the pan.

Fresh oregano will naturally darken to a deep brown or even black when baked, which is completely normal. Wet oregano can also turn black, so be sure to dry it thoroughly before using.

Nutrition