Bread rolls, soft, sweet, fluffy and are astonishingly easy. These Egyptian sweet bread rolls are a childhood favorite with a warm cup of milk.
Sweet rolls sprinkled with sugar are totally addicting. It is very airy from inside, sweet and golden from the outside. Shoreek is sold in every pastry shop in Egypt. Shoreek is one of the Egyptian signature pastry recipes like feteer meshaltet.
Jump to:
❤️ Why You'll Want to Make It
- Cute, sweet spiral bread rolls great for brunch or bread basket.
- The dough is easy to work with, so it's great for beginners.
- This is a grandma's recipe, which means it has been tested by several generations.
Shoreek is a sweet Egyptian bread rolls that will BLOW YOUR MIND!! especially if you have sweet memories with these rolls ❤️.
I remember eating them with a warm cup of milk during winter as a night snack or for breakfast, it gave me energy and helped me stay awake doing loads of - unjustified- home works back then. So whenever I see Shoreek, I remember those hard school days.
If you are a bread rolls fan, this recipe is for you. You can do a lot with these rolls to take it to the next level. Think cinnamon, raisins, chocolate chips… etc. These bread rolls are very tasty on its own, but with some cinnamon or honey butter.. Oh my can you imagine!!
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- All purpose flour
- Granulated sugar
- Butter or oil
- Milk
- Baking powder, yeast, a dash of salt
- Eggs
- Vanilla extract
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a mixer bowl, combine flour, sugar, salt, baking powder and yeast. Mix well. Pour oil over dry ingredients.
- Beat eggs with vanilla extract and add to the mixture.
- Gradually add milk and knead well until a consistent dough is formed.
- Place the dough in a well oiled bowl and cover with plastic wrap. Let it rise, then punch and let it rise again. I was taught to let it rise for at least 4 hours punching a couple of times in between. Some people though let it rise for only 1 hour and that's it. Please check recipe card for more on this.
- Divide the dough into 6 equal parts. I used to divide it much smaller like probably 10 parts.
- Roll like a rope and shape or braid however you like.
- Mix the egg wash and brush each roll then sprinkle with granulated sugar. You can also sprinkle with cinnamon sugar if you like to. Bake until golden brown.
👍 Amira's Tips
- This recipe is really easy, it just needs time, the more time you give it, the better bread rolls you will get.
- You can make it with all butter or half butter and half oil. Butter should be melted though. Traditionally only vegetable oil is used.
- Milk should be around 110F, I warm my milk in the microwave and use a thermometer or just dip a clean finger in it.
- I used to let it rise over the course of 4 hours, punching it every hour then cover and repeat. This time though, I left it to rise for two (2 hours) intervals.
- Try as much as you can to divide the dough into equal parts so it will bake evenly. Eyeball the dough or use a scale.
- When rolling a ball and shaping it, cover the rest of the balls with plastic wrap.
- Ran out of eggs? do not worry you can still make this recipe, checkout these easy vegan egg substitute for baking, I am sure you'll find one that you already have.
🧺 Storage
Place cooled bread rolls at an airtight container or bread bag and store at room temperature for up to 2 days or longer if frozen.
🍽️ Serve With
Serve warm with milk/tea or coffee. My kids love to mix room temperature butter with honey to eat with this bread.. so good.
📣 Related Recipes
- Add a touch of fruit to your muffin repertoire with these tasty banana applesauce muffins. So moist and delicious muffins for a sweet and healthy breakfast treat.
- Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil and salt.
- Egyptian mahlab bread: one of the most famous Egyptian breads when I was growing up. Unfortunately I cannot find it there anymore!
- Skillet flat bread: this is the easiest flat bread you can ever make, try it for your next Egyptian breakfast.
- When you are in the mood for something sweet, warm and buttery there is nothing better than bread pudding. This Brioche French Toast Casserole needs only 15 minutes prep time and your taste buds will sure thank you.
More Breakfast Recipes
- Buttery flaky with a tangy sweet flavors these rhubarb scones are easy to make homemade treat for a quick breakfast or snack.
- Add a sweet twist to your breakfast with this special pumpkin jam made with fresh pumpkins. Great for your morning toast or as a spread on pancakes.
- A delicious Banana milk recipe for a healthy breakfast that takes only 3 minutes to make. Delicious ripe bananas blended with your favorite milk and a splash of vanilla.
- Baghrir is the Moroccan style pancakes with a distinctive shape and texture. Made with semolina flour and served with honey and butter these pancakes are sure to impress.
- Bake up crusty and fluffy Kaiser Rolls with this easy recipe. Perfect homemade bread for any meal of the day.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
What’s new? Check out Amira's Pantry Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Amira's Pantry!
Sweet bread rolls (Egyptian Shoreek)
Ingredients
- 4 cups (500g) all purpose flour
- ½ cup (100g) granulated sugar more to sprinkle
- 1 teaspoon (5g) baking powder
- 1 Tablespoon (10g) dry instant yeast
- ½ teaspoon salt
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup (60ml) oil , or melted butter
- 1 cup (250ml) warm milk
Egg wash for brushing:
- 1 large egg.
- 1 Tablespoon water or milk.
- ⅛ teaspoon vanilla extract Optional.
Or Use about two tablespoons milk mixed with ¼ teaspoon vanilla extract for brushing.
Instructions
- In a deep bowl, or the bowl of your stand mixer fitted with a hook attachment, combine dry ingredients (flour, sugar, salt, baking powder and yeast) well.
- In a small bowl, lightly beat egg with vanilla extract.
- Turn the mixer on and pour oil and egg mixture while mixing.
- Gradually mix in the warm milk until you achieve a dough that is soft but not too sticky.
- Place dough in a lightly oiled bowl. Cover and let it rise for 1 to 1 ½ hours or until doubled.
- Line two baking sheets with parchment paper with overhang and set aside.
- Take the dough out on a clean surface, divide it into 12 equal parts ( about 85g each), and roll each part into a ball.
- Shape each ball into a rope about 40cm long, then shape it into a spiral, and then tuck the end under.
- Place the rolls on the baking sheets, cover and let them rise for 30 to 45 minutes.
- Partway through rising time preheat oven to 350F and mix the egg wash ingredients in a small bowl.
- Brush the rolls with milk or egg wash and sprinkle with granulated sugar.
- Bake for 10 minutes in the middle of your oven then move up to the upper third and continue baking for another 8-10 minutes until they are golden brown.
- Take them out and use overhang parchment paper to lift rolls onto a cooling rack.
- Serve warm with butter, honey or jam.
Notes
- After complaints about the time this recipe takes for rising, I managed to shorten the time to 1 - 1 ½ hours. If you have time then by all means follow the old fashioned way of leaving it to rise for two 2-hours intervals before shaping and rolling.
- When shaping the rolls, make sure to cover the other dough rolls with plastic wrap so they will not get dry
- Make-ahead: make the dough, cover and refrigerate overnight or up to 24 hours. Take the dough out 30-45 minutes to come to room temperature then roll and shape.
- It is best to bake in a light metal pan. If you are using dark metal pans, it is better to decrease the temperature to 325F.
- If using a glass baking sheet, you might need to increase the baking time by 3-5 minutes total.
- SUGAR: I do not recommend increasing sugar in the dough. Increasing sugar will make the dough sticky. I had to add ¼ cup of flour for each 15g of sugar more.
- If you need sweeter bread try mixing in some raisins or chocolate chips in the dough before baking. Some people brush the top with sugar syrup while still hot after taking them out of the oven.
- USING BUTTER: if you use melted butter instead of oil, you might need a dusting or two more flour.
- WATER: If you use water instead of milk, bread will be fluffier but it will lose its richness.
- Excited to try another sweet bread recipe? How about this classic Irish Soda Bread with Raisins recipe—it’s simple, hearty, and perfect with a smear of butter.
Nutrition
Sign up and learn more about Mediterranean flavors
First published January 2014 . Last updated February 21, 2023 with important tips, clear step by step instructions and readability.
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Mark elazzazy
I love it.thanks Amira.
Lindsey
I made these for the first time the other day. I opted to do the 4-hour rise. They turned out great, my boys loved them too!
Lynn
Thank you for sharing this recipe. Today was the first time I've made this recipe, but I'm familiar with brioche rolls, so it wasn't difficult to make. I would recommend providing the recipe in grams to make it more accurate, since I definitely needed more flour. I'm at a higher elevation (4000 feet) and in a dry climate. I also recommend reversing the order of mixing, since these are basically sweeter brioche buns. Warm 1 cup of milk to about the temperature of your finger and place it in your mixing bowl along with the yeast, softened butter (or oil) and sugar (I used 1/2 brown and 1/2 white sugars). Next, add 1 cup of flour, the egg, vanilla, baking powder and salt, then the last cup of flour. Mix in a mixer or by hand until the ingredients come together. Most likely that won't be enough flour (I had to use at least another 1/2 cup), so keep adding flour about 1/4 cup at a time until you reach a consistency that is soft, but not sticking to your fingers.
For the egg wash, I whisked one egg with 1/8 tsp vanilla and brushed this on the rolls before sprinkling on the sugar (I used natural cane sugar). My rolls weighed about 80 g each, which is a good size and yielded about 9 rolls.
Amira
Thank you for your feedback, recipe has been updated with exact measurements and I will make a video soon.
Lyn
Love it! One thing I would do while making these in the future is adding more sugar though.
Tamara
I really loved this recipe. I did have to add a lot more flour than the recipe said. I’ve noticed many other comments with the same complaint and I’m curious if it changes the texture of the dough in comparison to your original recipe. I loved the flavor. Next time, I’ll have to try adding some spices or dried fruit.
Dee Znuts
Hello, very bad recipe I died making it and my funeral is today
Cherri
I hope you went to heaven.. Gosh you are so rude!
Lindsey
I made these for the first time the other day. I opted to do the 4-hour rise. They turned out great, my boys loved them too!
Marina
Thank you for considering us vegans! 🙂
Phyllis
I bake a lot for Christmas and these would be awesome. I even thought I would try coloring the dough red & green. I am glad I found your website.
Rekha
I’m so pleased just made these shoreek buns absolutely delicious and perfect thank you Amira this is my second sweet dish from your website and both have been delicious and enjoyed by many I am Indian so something new and delicious is always welcome by my family and friends.
Nicki P Gary
After making your delicious recipe for my grandkids they asked if I could add chocolate to it..I did but instead of a log and rolling, I rolled out the ball & sprinkled grated chocolate then rolled into a log, allowed to rise for 45 min then baked as your recipe calls for......they were absolutely delicious now when I make them I have to make bith kinds bcuz they love the sweet rolls as a breakfast but eat the chocolate rolls as a snack. Thank you so much for sharing this recipe ( I'm sorry that I changed it, but what those 2 kiddos ask for, if attainable, they get it♡)
Adria
These were delicious! I do have a question though - I only used 3/4 cup of milk and still had to add quite a bit more flour for the dough to come together even loosely. Do you have any recommendations on what you do?
Bren
Hi Amira!
These were delicious! Thank you for sharing! I love to enjoy breads from different cultures- and your recipe was easy to follow. Are these sweet rolls made frequently in Egyptian homes? Is it a recipe that we would make such as a tea time muffin here in the US? Thank you again! Salaam!
Amira
Back in the old days they wee made at home but now most people buy them from bakeries as they are available in every corner. They are usually eaten in breakfast or as a snack with a cup of teat, milk tea or coffee. I am glad you liked them Bren. Thanks
Amanda
These were incredible! I brought my first batch to a school function with parents and young kids. They were well loved by everyone! It's perfect with coffee or hot cocoa to dip. I followed the directions exactly, using melted butter instead of oil and sprinkled them with cinnamon and sugar. My batch ended up only needing 3/4c milk The remaining milk I used with the egg wash. Thank you for sharing this amazing family recipe!!
For those having trouble with the consistency, add a little milk at a time to the pebble looking flour, oil, egg mixture. It will be sticky but not wet when you first start kneading the dough. After a few minutes the liquid is fully absorbed and you'll get a nice soft dough.
MyraC
Great recipe! Very soft and fluffy. I used 3/4 cup milk, and oil. Increased flour to 2-1/2 cups. It yielded 8. I enjoyed making these!
Deborah Budd
This is a great recipe, made it twice so far and my family loves them. Thank you.
Sarah
I followed the recipe to the T and the first time the " dough" came out like pancake batter...I tried a second time and used less milk than the recipe called for and it still came out runny...so I added more flour and it just stayed as a sticky ball no matter what I did. Epic fail and wasted all my ingredients. Something is not right with the measurements...
Amira
Sarah, this is really weird as this recipe has stood the test of time. I wish I could be there with you in the kitchen to see where things went wrong.
Sadie
I made this recipe the other day and am trying it again with some changes. I'm wondering about using honey in the milk instead of granulated sugar? My dough felt very light and fluffy but seemed denser than I anticipated after shaping and baking, did I overwork the dough or is it supposed to be that way?
Amira
Not really, they should not be as dense as bagels nor they are super fluffy and airy like brioche bread. I hope I am not confusing you more.
Lola
I made the dough for these rolls last night and took it out in the morning per your tip. I let it sit out for about 3 hours before making the rolls. I did have to add a little more flour, maybe like 1/4th cup more cause it was very sticky - but it worked out. These remind me sort of like a croissant. They are very good! I ate with a little bit of jelly - yum yum. My son liked them too. I will make again. Happy Thanksgiving!
Nicki P Gary
So upset I can't post a pic of my bread!!! I had to use a bit less of the milk & I had to add 1/2 cup more flour(I live in Louisiana, humidity is 100% middle of winter) BUT, 1st batch was AMAZING, 2nd batch after rolling a snake I flattened a bit & added Nutella then coiled. Absolutely amazing! THANK YOU SO MUCH FOR SHARING!!!♡♡♡
Zoe
10000000%%% total rubbish and why not mention the 4 hour rest in the beginning, would not have tried of disclosed bc huge waste
Darlene
4 hours for bread is not out of the ordinary. I can't wait to try this on Saturday. There are some that allow a lot less time, but it all depends from what region the recipe is coming from. Not every corner of the world has the same items.
DeaDea
This recipe looks delicious and I can't wait to try it. My only question is,.can gluten-free flour be used? My granddaughter is celiac and we all love a good sweet bread.
Amira
DeeDea, I haven't tried that before. Please let us know if you do.
Stephanie
I used avocado oil and put some more flour in the mixture. My mom liked them but I thought they needed more sugar.
Tonia
Can you use active yeast with this recipe?
Amira
Yes you can Tonia.
janisjai
I'm sorry, but I'm new to the Yeast 'thing'...but, is it Active Dry Yeast? Or Instant Dry Yeast?
Amira
You can use Instant dry yeast Janisjai.
Rachel
Looking forward to trying this and other recipes on your site. I'm reading a book where the main characters are from Egypt, and I keep looking up foods that are mentioned. I love learning about new cultures through food!
Mona
Awesome recipe, it came out perfect. Thank you
Jess
Hi Amira, can this recipe be made in a bread maker?
Amira
Jess, I haven't tried that TBH but this tip from king Arthur baking might help.
Mindy Hartford
I also made this recipe and I added the milk just a little at a time since the comment was left it came out too runny. After adding only a half a cup of milk it was entirely too runny. I don't know how it's going to taste it's still in the oven but there are some tweaks that need to be made with the flower and the milk.
Anna Likousis
Thank you for this lovely recipe.
Niveen
Hi Amira, thank you so much for your recipe. This is my second time to make it (I doubled the recipe) and both times in finding my dough to runny. I measure it out by weight but still have to add at least another cup or more of flour. Ami doing something wrong? Thanks!
Amira
This is weird Niveen, I know flours are different but a cup is too much. Have you tried making it as is without doubling?
Elle
Hi Amira, I would love to make this but I am terrified of making dough! I don't have a stand mixer and my past experiences with dough have not been good. Do you think it's possible to make these by hand, without a mixer, and not mess them up?
Amira
Elle, thanks for your interest in the recipe. While kneading dough with a stand mixer is easier for sure but almost any dough can be kneaded by hand and this one is no different. Just mix the ingredients with in a large bowl with a wooden spoon then transfer the dough on a lightly floured surface and knead by hand until it is smooth and elastic, this probably will take around 10-15 minutes. I hope this helps.
Um Nael
Another amazing recipe!!! Omg you are my go to blogger for meal ideas! Always delicious and so filling! Thank you Amira!!
Amira
Um Nael, thank you so much for your sweet comment.
Wil
I tried these batch twice, first time with the butter and the second time with the oil. Both batches came out runny and the dough didn't form a ball. I read and re-read the ingredients and followed them to the T. What happened?
Amira
Wil, this is strange!! I do not see how the measurements can end up forming a runny dough. I will make this again to confirm and get back to you. Thank you for letting me know.
Char
The difference in the runniness of the dough could be the type of flour they are using. Flours differ in different countries too. I know that Canadian and American all-purpose flour is very different and recipes required adjustment. For instance, a loaf of basic white bread with American flour requiring 3 and 1/3 cups of flour takes 3 and 1/4 cups of Canadian flour. I suspect this could be the difference.
Dorothy
I followed the recipe to that with it coming out runny also. I a
Did 3/4cup milk, 1/4 c oil with the 2 cups of flour and of course other ingredient's. I had to add 3/4 c extra flour.
Amira
Dorothy, you need to add milk gradually until it forms a dough. Anyways I will retest this recipe in my kitchen with measurements given in grams to be more accurate. Thanks for your feedback
Michelle
Hello, my family is obsessed with these rolls. I have made numerous times but they just don’t come out the same way from your original recipe? You mentioned changing the ingredients. Do you have the original recipe or can you send please? Thank you so much!
Amira
Thanks Michelle, this version is much fluffier but I am happy to send you the old one. I will email it to you soon.
Shammin
I finally made these after randomly coming across this a couple of months ago!
I punched the dough after 2 hours then let rise again for another 2. My only issue is it needs to be sweeter, otherwise they came out incredibly soft and fluffy!!! I need to work on shaping them as some came undone. Will make again! Thank you!
Amira
Thank you so much Shammin for your feedback, I am happy you liked it.
Mohit
Thank you for introducing us to such a wonderful bread! We made this with a sourdough starter today and absolutely loved it. 75g unfed 100% hydration starter meant reducing the milk quantity a bit.
Amira
Mohit, thank you so much for your feedback, I have no experience in sourdough though, but I am happy you liked it.
Patricia
Thank you again Amira for this amazingly easy and delicious recipe. I made shorak before, but they required a more complicated process. Yours are so easy to make! I made them numerous times already and I added a variation that made them even more scrumptious. I added 1 tbsp or MAHLAB and used almond oil. OMG!! Try it! I did your bâtons salés many times already and now I added shorak to my repertoire of delicious snacks. You are the best! THANK YOU 🙂
Patricia
Amira
Oh thank you Patricia for your feedback and for sharing your photo with us. I just have a small tub of mahlab that I use in this recipe.. what a great idea. My kids devour those in minutes :).
Mona
OMG, Amira, you don't know for how long I've been looking for a recipe for the Egyptian Shoreek! I just discovered your blog this December and I'm coming back and forth here to check on your recipes! I've misssed so much this and never knew the right recipe for it, my grandmother used to make it for me years ago when I was little in Egypt. So, I thank you very much for posting this and bring me back to great childhood memories. Now I'm going to make it for my kids.
Amira
Thank you Mona for your sweet comment ☺️. I hope you'll like the recipe and that it will give you sweet memories. Be sure to come back and tell me how it went for you.
Mona
Hi Amira,
I finally tried your shorek reciepe and it was a hit in my family! It tasted so light and delicious like the way I remembered it when I was little! Thank you so much.
Amira
Mona, it is my pleasure dear. I am super excited that you've liked the recipe and more for it bringing back sweet memories. Thank you for the feedback.
Layla
Dear Amira,
I made these today with my three year old, he had a great time punching down the dough. I'm not egyptian, I'm half british half Syrian but raised in London, and married to an Egyptian living in sheikh zayed... My father in law is a traditional egyptian man with regards to his food and he finished three of these thanks so much for your recipes they are not only delicious, they are so easy.. I have a VERY fussy eater who only eats grilled sheesh tawook, and has been a nightmare for me... I give up working to feed him before he goes to school.. He loves to help with anything in the kitchen, i measure all the ingredients and he mixes everything, but I've found that he is willing to atleast try something he has helped prepare.. And he LOVED the shoreek, i made a second batch after the first were so successful and injected some strawberry jam inside and sprinkled some sugar... They were amazing!!! Thanks so much Amira i will now be a regular to your page
Amira
I am soooo glad that your family liked this recipe. Thank you Layla for your sweet words and please let me know if you need any help or clarification.
Lorise
Thanks for the shoreek recipe ,I have been looking for it for long time. Do you have the corn cake( fly rah aldora) thanks
Liz
You spiraled rolls are beautiful! I could eat them any time of day 🙂
Coffee and Crumpets
Oh no, sweet rolls like these are my weakness. I could eat them all washing them down with mugs of tea and coffee! How about I visit you and you can make me some ;)?
Amira
You are welcome my dear :). Thanks for your sweet comment
Fran @ G'day Souffle'
Amira, thank you for stopping by my blog G'day Souffle'. These rolls look delicious and I love their shape!
easyfoodsmith
Hello Amira! Thanks so much for visiting my blog and also giving me the opportunity to meet you!
Egyptian food is totally new to me and I am so glad to have come across your blog. The shoreek looks baked to perfection and sounds great with a cup of coffee.
John@Kitchen Riffs
I'm not positive, but I think I've had these when I lived in Morocco. They sure look familiar. Anyway, love this recipe -- thanks so much.
Denise Browning@From Brazil To You
These rolls look simply fantastic, Amira! I wish I could have several of those accompanied by a cup of coffee while sitting with you and having a chat.
Joanne T Ferguson
G'day! Your Shoreek look terrific Amira, true!
Thank you for making me smile today as they did remind us of our trip of a lifetime experiencing Egypt!
Cheers! Joanne