Comments 4

Za’atar & Buttermilk Cluster rolls



Good Morning!

The dear son has arrived on summer holidays and it’s a Bakathon (Baking Marathon) of sorts in my kitchen once again. A fussy eater as a child, he is now happy to sample a variety of cuisine, breads and bakes from my kitchen. I had baked up these easy and fool-proof Buttermilk Cluster rolls a couple of days ago.

These work great as an accompaniment with Dinner or can be served by at breakfast as well. I’ve used up some Za’atar that I had around but you could use any other topping of your choice. Sesame, Onion and sunflower seeds do equally well for this recipe.


Za’atar (zaatar) is a mixture of sumac, sesame seed and herbs frequently used in the Middle East and Mediterranean areas.

It is often mixed with olive oil and spread on bread; sometimes this is done at the table, other times the mix is spread on the bread rounds which are then baked. Za’atar also serves as a seasoning to sprinkle on vegetables, salads, meatballs or kebabs.

Trust me these warm rolls out of the oven are quite a show stopper and delicious in every bite.

Go ahead and bake some up today!

Cluster bread watermark




Zaatar &Buttermilk Cluster
Makes about 16 rolls:

I’ve halved the following recipe and made about 8 rolls:

  • 750 gram All Purpose flour
  • 1/2 tablespoon salt
  •  2 1/2 teaspoons active dry or instant yeast
  • 3 tablespoons warm water
  • 2 1/2 cups buttermilk
  • 1 tablespoon honey
  • 2 tablespoons Zaatar (for sprinkling on top)

1 egg beaten with 1 teaspoon water




  1. Mix the flour and salt in a large bowl. Add the warm water and yeast in a small cup and allow to proof for 10 minutes.
  2. Pour the yeast, buttermilk, and honey into the flour mixture and mix well. If the dough is so dry that some of the flour won’t stick, add a bit more buttermilk or water.
  3. Knead by hand for approximately 10 minutes. Return the dough to the bowl, cover the bowl with plastic wrap or a damp cloth, and keep it aside to rise until the dough has doubled in size, about 90 minutes.
  4. Divide the dough into 12 pieces. Shape each piece into a neat ball and place in a round dish or spring-form pan close together.
  5. When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for 45 minutes to an hour. Meanwhile, preheat the oven to 220 C.
  6. Uncover the rolls and brush gently with eggs wash and then sprinkle with Zaatar powder.
  7. Bake for approximately 30 minutes, until the rolls are firm and spring back when tapped.


  1. Dear Shy – thanks so much for stopping by my blog and following much appreciated. your posts seem to span many different cooking themes which is intriguing, love Zaatar, have used it on chips but never on bread, but why not? – any comments you might have on the cabbage coconut combo are welcome ! best wishes Poli

    • And likewise Poli. Thanks for your lovely comment.Yes Za’atar in the the middle east is very popular over bread. Traditionally it is sprinkled over flat bread. I decided to put some over the cluster rolls and they tasted great.
      Thanks for stopping by too:))

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