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.
This post has been updated from the original January 2014. Last updated March 2019.
Bread Rolls
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 roll 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!!
Sweet bread rolls : step by step guide
Bread rolls tips and tricks
- 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.
Egyptian Shoreek/ sweet rolls recipe:
- 3 cups of all purpose flour.
- 1/2 cup of oil.
- 1/2 cup of granulated sugar.
- 1 large egg.
- 1 Tbs of yeast.
- 1/2 – 3/4 cup of warm milk.
- Egg wash and some granulated sugar from the top.
Start by mixing the dry ingredients first then add the egg and oil. Add the milk little by little until you achieve a dough that is not sticky and not too hard. Cover and let it rise for an hour.
Punch the dough and let it rise again for another hour. Repeat this process from 3 to 4 times as this is the secret to a fluffy moist shoreek.
Take a small piece – almost the size of a lime – shape it into a rope and then you can shape it like above – the traditional one- or you can braid it.
Cover and let it rise again for 30 minutes. Preheat oven to 350F and when you are ready to place them , brush the rolls with the egg wash and sprinkle some sugar and/or sesame seeds.
Bake for 20 minutes until golden brown.
Serve warm with milk/tea or coffee.
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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.
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.
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.
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.
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
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.
Thanks for the shoreek recipe ,I have been looking for it for long time. Do you have the corn cake( fly rah aldora) thanks
You spiraled rolls are beautiful! I could eat them any time of day 🙂
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 ;)?
You are welcome my dear :). Thanks for your sweet comment
Amira, thank you for stopping by my blog G’day Souffle’. These rolls look delicious and I love their shape!
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.
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.
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.
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