Fresh Oregano Bread Scrolls

oregano bread scrolls in a white tray with a blue rim

5 from 25 votes

Soft pull-apart scrolls made with fresh oregano and onion. This pillowy oregano bread is easy and is naturally vegan. It can be enjoyed during breakfast, lunch or dinner.

Prep Time30

Cook Time35

Resting Time30

Total Time1 35

Course: Breakfast, side

Cuisine: Lebanese, Middle Eastern

Diet: Vegan

Servings: mini scrolls

Calories: 73kcal

Author: Janelle Hama

Equipment

Bowl

Ingredients

Dough

290 ml Warm water must be able to put your pinky finger in it
2½ teaspoon Dry active yeast
1 teaspoon Maple syrup
480 g All purpose flour plus extra for dusting
2 tablespoon Olive oil
1½ teaspoon Salt

Filling

3 cups Oregano leaves (fresh) finely chopped
1 medium Onion finely chopped
2 tablespoons Lemon juice fresh
2 tablespoons Olive oil
½ teaspoon Salt
1 tablespoon Olive oil optional - for brushing

Instructions

Prepare Dough

In a mixing bowl, add warm water, maple syrup and dried yeast and mix. Allow to sit for 10 minutes to activate the yeast. The mixture will become frothy.
290 ml Warm water , 2½ teaspoon Dry active yeast, 1 teaspoon Maple syrup
In the same bowl, add olive oil and salt to the yeast mixture and whisk to combine. Add flour and salt. Mix the ingredients come together and then turn the mixture onto a clean floured surface and knead for five minutes. If using an electric mixture, turn it on to low-medium to knead for five minutes.
480 g All purpose, 1½ teaspoon Salt, 2 tablespoon Olive oil
Make a ball with your dough using your floured hands, lightly grease the bowl with olive oil and place the ball in the center of the bowl. Cover the bowl with cling wrap and a tea towel. Allow it to rest for an hour in a warm place so that it can rise. It will double in size

Filling

Whilst the dough is resting, in a mixing bowl, combine fresh oregano, onion, lemon juice, olive oil and salt. Divide into 3 even portions.
3 cups Oregano leaves, 1 medium Onion, 2 tablespoons Lemon juice, 2 tablespoons Olive oil, ½ teaspoon Salt

Assembling

Divide dough into 3 even portions. Roll out one portion at a time, approximately 3-4mm thick (¹⁄₁₀") and spread the fresh oregano mixture over the dough. Leave a gap at the top perimeter.
Starting at the bottom of the dough, roll up the dough and place the top perimeter face down to help seal the roll. Cut into scrolls approximately 3.5cm (1⅓") apart. Repeat until all dough and oregano filling used up.
Grease baking pan or cake tin and place the individual scrolls side by side, slighly touching. Optional - brush lightly with oil. Bake in a preheated fan forced oven 190°C (375°F) for 35-40 minutes until golden. Allow to cool for 5 minutes before serving. Enjoy warm or cool.
1 tablespoon Olive oil

Video

Notes

Brushing with oil is optional. With and without brushed oil works well. If brushing with oil, take into consideration the bread will brown darker.

Ovens differ in makes and models, check your oregano bread scrolls as they bake, they can be ready between 35-40 minutes. Once the tops are golden.

These vegan scrolls will be mostly golden on the outside and when the bread is pulled apart they will be fluffy and white.

Baking tray or cake tin can be any shape, the oregano bread will take on the shape of this pan.

Fresh oregano when cooked will turn a dark brown almost black colour, this is normal. Also, wet oregano will turn black (doesn't mean it is off). Be sure to dry oregano well before using.

🍴Serving Suggestions

This herby bread can be served as a side to my easy baked vegan pasta, with a Lebanese salad, with soup such as a simple carrot and celery soup. It is great with brekky, lunch or dinner meals.

Nutrition