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.
❤️ 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!!
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
- Baking powder, yeast, a dash of salt
- Vanilla extract
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.
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.
- 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.
- 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.
- 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.
- 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.
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)
- 2 cups all purpose flour
- ⅓ cup granulated sugar.
- 1 teaspoon baking powder
- 1 Tablespoon dry yeast.
- ⅛ teaspoon salt.
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup oil , or melted butter. Note1
- ¾ to 1 cup warm milk
- Extra sugar for sprinkling
- 1 large egg.
- 1 Tablespoon water or milk.
- ⅛ teaspoon vanilla extract Optional.
- In a deep bowl combine dry ingredients well.
- Add oil or butter if using and mix.
- Beat the egg with vanilla extract and mix.
- Gradually mix in the warm milk until you achieve a dough that is soft but not too sticky.
- Place dough on a lightly oiled bowl. Cover and let it rise for two hours or until doubled.
- Punch the dough, cover and let it rise for another 2 hours. Note2 and Note3
- Divide the dough into 6 equal parts, roll each part into a ball. Note4
- Shape each ball into a rope, then shape them tucking the end under.
- Place the rolls in a baking dish lined with parchment paper.
- Cover and let it rise for another 30 minutes.
- Pre-heat oven to 350F.
- Brush the rolls with egg wash and sprinkle with granulated sugar.
- Bake for 15-20 minutes checking them after 12 minutes until they are golden brown.
- 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.
- Please check the nutrition disclaimer policy.
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.
Hi Amira, can this recipe be made in a bread maker?
Jess, I haven't tried that TBH but this tip from king Arthur baking might help.
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.
Thank you for this lovely recipe.
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!
This is weird Niveen, I know flours are different but a cup is too much. Have you tried making it as is without doubling?
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?
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.