Amira's Pantry

Bread Roll Recipe (Shoreek)

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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.

Sweet bread rolls stacked on a dark blue plate with a bottle of milk and a piece of butter in the back.

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!!

A button to click on and download my Mediterranean pantry essentials with some secret spice mixes.
A baking tray with 6 sweet buns with a small plate of butter and a milk bottle on the back.

Sweet bread rolls : step by step guide

  1. Dry ingredients

    In a mixer bowl, combine flour, sugar, salt and yeast. Mix well.Make the sweet bread roll :first step mix the dry ingerdients

  2. Adding oil

    Pour oil over dry ingredients.
    Make the sweet bread roll : second step add oil

  3. Mixing Eggs

    Beat eggs with vanilla extract and add to the mixture.
    Make the sweet bread roll : third step add eggs

  4. Gradually add milk

    Gradually add milk and knead well until a consistent dough is formed.Make the sweet bread roll : 4th step add milk and knead

  5. Let it rise

    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.
    Make the sweet bread roll : fifth step let it rise

  6. Divide

    Divide the dough into 6 equal parts. I used to divide it much smaller like probably 10 parts.Make the sweet bread roll : sixth step divide the dough

  7. Shape

    Roll like a rope and shape or braid however you like.Make the sweet bread roll : seventh step shape the rolls

  8. Brush, sprinkle and bake

    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.
    Make the sweet bread roll : 8th step brush with egg wash, sprinkle sugar and bake

A dark blue plate with bread rolls sprinkled with sugar and a butter plate on the back.

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.
Hands pulling a bread roll cutting it in half with bottles of milk in the back.

Serve warm with milk/tea or coffee. My kids love to mix room temperature butter with honey to eat with this bread.. soo good.

Other bread recipes we enjoy

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! Don’t want to miss a recipe?
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Sweet bread rolls recipe

A fluffy and warm sweet bread bun with a cup of milk/tea or coffee is the perfect quick breakfast or snack to boost energy.

Sweet bread rolls stacked on a dark blue plate with a bottle of milk and a piece of butter in the back.
Print
Sweet bread roll recipe (Egyptian Shoreek)
Prep Time
10 mins
Cook Time
20 mins
Raising time
4 hrs
Total Time
30 mins
 

Soft, fluffy and sweet bread rolls, perfect for any time of the day.

Course: Breakfast
Cuisine: Mediterranean
Keyword: fluffy, moist, sweet
Servings: 6 big rolls
Calories: 294.6 kcal
Author: Amira
Ingredients
  • 2 cups (258g) all purpose flour.
  • 1/3 cup (60g) granulated sugar.
  • 1 Tablespoon dry yeast.
  • 1/8 teaspoon salt.
  • 1 large 57gm egg.
  • 1/2 teaspoon vanilla extract.
  • 1/4 cup (60ml) oil, or melted butter. Note1
  • 3/4 to 1 cup (180 – 240ML) warm milk.
  • Extra sugar for sprinkling.
Egg wash:
  • 1 large egg.
  • 1 Tablespoon water or milk.
  • 1/8 teaspoon vanilla extract Optional.
Instructions
  1. In a deep bowl combine dry ingredients well.
  2. Add oil or butter if using and
  3. Beat the egg with vanilla extract and mix.
  4. Gradually mix in the warm milk until you achieve a dough that is soft but not too sticky.
  5. Place dough on a lightly oiled bowl. Cover and let it rise for two hours or until doubled.
  6. Punch the dough, cover and let it rise for another 2 hours. Note2 and Note3
  7. Divide the dough into 6 equal parts, roll each part into a ball. Note4
  8. Shape each ball into a rope, then shape them tucking the end under.
  9. Place the rolls in a baking dish lined with parchment paper.
  10. Cover and let it rise for another 30 minutes.
  11. Pre-heat oven to 350F.
  12. Brush the rolls with egg wash and sprinkle with granulated sugar.
  13. Bake for 15-20 minutes checking them after 12 minutes until they are golden brown.
Recipe Notes

Note1 : You can use all butter or all oil and you can also use half butter half oil. Traditionally it is made with all oil.

Note2 : Some people let it rise for only 1 hour, then punch and let it rise for another hour. Others even let it rise for only one hour. The person who taught me to make this recipe insisted that it should be left to rise for at least 4 hours punching in between once or even more!!. I haven’t experienced with the one hour rise, so if you want to do that let me know how it went.

Note3: Sometimes I make the dough, cover and put it in the fridge overnight. Then in the morning, get it out and let it come to room temperature and rise for two hour .

Note4: make sure to cover the balls with plastic wrap while rolling the other ball so they will not get dry.

Nutrition Facts
Sweet bread roll recipe (Egyptian Shoreek)
Amount Per Serving
Calories 294.6 Calories from Fat 97
% Daily Value*
Total Fat 10.8g 17%
Cholesterol 34.3mg 11%
Sodium 37.1mg 2%
Potassium 180.2mg 5%
Total Carbohydrates 42.5g 14%
Dietary Fiber 1.7g 7%
Sugars 12.1g
Protein 7.4g 15%
Vitamin A 2.5%
Vitamin C 0.1%
Calcium 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. 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.

    Reply

    • 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.

      Reply

      • 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.

        Reply

        • 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.

          Reply

  2. 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

    Reply

    • 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.

      Reply

  3. Thanks for the shoreek recipe ,I have been looking for it for long time. Do you have the corn cake( fly rah aldora) thanks

    Reply

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