Syrian Puff Rolls
These delightful Syrian Puff Rolls are light and airy, perfectly hollow in the center, making them ideal for stuffing or dipping. Traditionally served as a side or a snack, these rolls traveled well in lunchboxes and have been loved by families for generations. I stumbled upon this recipe while searching for versatile bread that would hold up during long days. The combination of warm milk and yeast creates a wonderful rise, giving these rolls their signature puffiness. Whether served warm with a spread or filled with your favorite ingredients, these rolls are a must-try!
N/A
Servings
31
Calories
5
Ingredients
Ingredients
flour
5-5 1/2 cups (all-purpose, divided)
dry yeast
2 (1/4 ounce) packages (active dry)
milk
2 cups (warm)
shortening
3 tablespoons (melted)
salt
2 teaspoons (kosher or sea salt)
Instructions
1
In a large mixing bowl, combine 2 cups of flour and the dry yeast. Mix well.
2
In a saucepan, mix the remaining ingredients: milk, shortening, and salt. Heat gently until the mixture is warm (about 115 degrees Fahrenheit), stirring constantly to ensure it doesn't scorch.
3
Pour the warm mixture into the flour and yeast mixture. Blend together until smooth.
4
Beat the mixture at low speed for about 30 seconds, scraping down the sides of the bowl as needed. Increase to high speed and beat for 3 minutes until well combined.
5
Gradually stir in enough of the remaining flour to form a moderately stiff dough.
6
Turn the dough onto a floured surface and knead until smooth and elastic, about 5-7 minutes.
7
Place the kneaded dough in a greased bowl, turning it once to grease the top. Cover the bowl with a clean cloth and let it rise in a warm place until it doubles in size, approximately 40-45 minutes.
8
Once risen, punch down the dough to release the air and let it rest for 10 minutes.
9
Divide the dough into equal portions and roll each into a ball about 1 1/2 inches in diameter.
10
On ungreased baking sheets, flatten each ball into a circle about 4 inches in diameter.
11
Bake in a preheated oven at 400 degrees Fahrenheit until the rolls are puffed and lightly golden, about 7 to 9 minutes.
12
Remove from the oven and cool on a cloth-covered surface.
Nutrition Information
0.94g
Fat
4.68g
Carbs
0.62
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Syrian Puff Rolls?
Syrian Puff Rolls are light, airy breads from Syrian cuisine that are hollow in the center, making them perfect for stuffing or dipping.
What makes Syrian Puff Rolls puff up?
The combination of warm milk and active dry yeast creates a rise that allows the dough to expand and become hollow during the high-heat baking process.
How many calories are in a Syrian Puff Roll?
Each Syrian Puff Roll contains approximately 31 calories.
What type of flour is recommended for this recipe?
All-purpose flour is recommended, specifically between 5 and 5 1/2 cups divided throughout the process.
What kind of yeast should I use?
You should use 2 packages (1/4 ounce each) of active dry yeast.
What is the ideal temperature for the milk mixture?
The milk, shortening, and salt mixture should be heated to approximately 115 degrees Fahrenheit.
How much fat is in one serving?
There is approximately 0.94g of fat per serving.
How much protein is in these rolls?
Each roll contains approximately 0.62g of protein.
What is the carbohydrate content of a Syrian Puff Roll?
Each roll contains approximately 4.68g of carbohydrates.
What type of shortening is used in the recipe?
The recipe calls for 3 tablespoons of melted shortening.
What kind of salt is best for this bread?
Kosher or sea salt is recommended, specifically 2 teaspoons.
How long should I knead the dough?
The dough should be kneaded on a floured surface for about 5 to 7 minutes until it is smooth and elastic.
How long does the dough need to rise?
The dough should rise in a warm place for approximately 40 to 45 minutes until it doubles in size.
What is the purpose of punching down the dough?
Punching down the dough releases trapped air and allows the dough to rest before shaping.
How long should the dough rest after being punched down?
The dough should rest for 10 minutes after being punched down.
How large should the dough balls be?
The dough should be divided into equal portions and rolled into balls about 1 1/2 inches in diameter.
What size should the flattened dough circles be?
Each ball should be flattened into a circle about 4 inches in diameter.
What oven temperature is required for baking?
The oven should be preheated to 400 degrees Fahrenheit.
How long do Syrian Puff Rolls take to bake?
They bake very quickly, taking only 7 to 9 minutes until they are puffed and lightly golden.
Do I need to grease the baking sheets?
No, the recipe specifies using ungreased baking sheets.
Where should the rolls cool after baking?
The rolls should be removed from the oven and cooled on a cloth-covered surface.
Can I use a mixer for this recipe?
Yes, the instructions suggest beating the mixture at low speed for 30 seconds and then high speed for 3 minutes during the initial mixing phase.
Are Syrian Puff Rolls suitable for lunchboxes?
Yes, they are traditionally known for traveling well in lunchboxes and staying light.
What is the primary category for this recipe?
This recipe is categorized as bread, specifically a yeast bread or puff roll.
What are some common tags for this dish?
Common tags include bread, yeast bread, puff rolls, Syrian cuisine, light bread, dinner rolls, and snack.
How many ingredients are in this recipe?
There are 5 main ingredients: flour, dry yeast, milk, shortening, and salt.
Can these rolls be stuffed?
Yes, because they are hollow in the center, they are ideal for stuffing with various fillings.
What should I do if the dough is too soft?
Gradually stir in more flour until you reach a moderately stiff dough consistency.
Why must the milk be stirred while heating?
Stirring constantly while heating the milk, shortening, and salt prevents the mixture from scorching.
What is the first step in making Syrian Puff Rolls?
The first step is to combine 2 cups of flour with the dry yeast in a large mixing bowl.