Place your fresh hyssop leaves and 150g of flour into a food processor. Pulse until the leaves disappear into the flour, leaving you with a vibrant, fragrant green powder. This ensures the flavor of the Za’atar rolls is infused into every bite.

In a small saucepan, whisk the water, milk, and 50g of flour. Cook over medium-low heat, stirring constantly until it forms a thick paste (similar to mashed potatoes). Let it cool to room temperature.

In a stand mixer, combine the milk, eggs, sugar, soft butter, and salt. Add the bread flour, yeast, and your green Za’atar flour. Finally, add the cooled Tangzhong. Knead on medium speed for about 8–10 minutes until the dough is smooth and pulls away from the sides of the bowl.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size (usually 1–1.5 hours).

Punch down the dough and divide it into 80g–100g portions for large buns. For a classic look, roll them into smooth balls, or roll the dough out and shape them like croissants.

Pro-tip: Add a cube of Bulgarian cheese or Mozzarella inside for a hidden surprise!

Arrange the rolls on a baking sheet with parchment paper. Cover and let rise for another 45 minutes. Preheat your oven to 180°C (350°F). Brush with egg wash, sprinkle with sesame seeds, and bake for 15–18 minutes until golden brown.