Recipe · Rolls & More

Fresh Milled Mediterranean Twists

By: Eleen Beisner

Soft fresh milled potato bread layered with a savory yogurt and white miso filling, toasted sesame, and za’atar. These generous twists are delicious served warm alongside soup, dipped into hummus, or enjoyed with eggs for a savory breakfast.

Prep time: About 45–60 minutes active prep, plus a 25–30 minute rest · Rise & chill time: 2–3½ hours rising, plus optional 1–2 hours chilling · Bake time: 20–25 minutes per sheet (two sheets baked separately) · Yields: 8 large twists

Ingredients

Instructions

1. Prepare the Butter Mixture

   Melt the butter in a small saucepan over low heat. Remove from the heat and whisk in the milk, 60 g water, honey, potato flakes, salt, garlic powder, and onion powder.

   Let the mixture cool until comfortably warm rather than hot, then whisk in the whole egg.

2. Hydrate the Flour

   Place the freshly milled flour in the bowl of a stand mixer fitted with a dough hook. Add the butter mixture and mix on low speed until no dry flour remains.

   Cover and let rest for 25–30 minutes.

3. Add the Yeast and Knead

   Sprinkle the instant yeast over the rested dough and knead on low speed until incorporated. Continue kneading until the dough is stretchy, elastic, and smooth.

   Allow approximately 8–25 minutes total for kneading, depending on your mixer. Watch the dough rather than following an exact time—it should become stretchy, elastic, and smooth.

   The dough should be soft and slightly tacky but able to hold its shape. If it remains stiff or dry, add the reserved water 5 g (approximately 1 teaspoon) at a time, allowing each addition to incorporate completely before adding more.

4. Let the Dough Rise

   Cover and let rise until puffy and approximately 75% larger, generally 60–90 minutes depending on room temperature. Avoid waiting for it to fully double.

5. Chill if Needed

   Gently deflate the dough and place it in a lightly greased, covered container. Refrigerate for approximately 1–2 hours, or until firm enough to roll easily.

   This chilling step is for easier handling, not a required long fermentation. If the dough rolls and cuts comfortably without chilling, you may proceed directly to shaping.

6. Prepare the Filling

   Toast the sesame seeds in a dry skillet over medium-low heat, stirring frequently, until lightly golden and fragrant. Transfer to a bowl, stir in the za’atar, and let cool.

   In a separate bowl, stir the white miso and olive oil together until smooth, then mix in the yogurt.

7. Roll and Fill the Dough

   Line two baking sheets with parchment paper.

   Place the dough on a lightly oiled work surface and roll into a 18 × 15-inch rectangle. Lightly oil the rolling pin if needed. If the dough springs back, cover and let rest for 5–10 minutes before continuing.

   Spread the yogurt filling thinly over the dough. Sprinkle evenly with the cooled sesame and za’atar mixture.

   Fold the 15-inch dimension in half to form a 18 x 7.5-inch rectangle, enclosing the filling. Press gently to settle the layers.

8. Cut and Twist

   With the 18-inch edge facing you, cut the folded dough into 8 strips, each approximately 2¼ inches wide and 7½ inches long.

   Cut each strip lengthwise into two narrower strands. Gently twist those two strands around each other and pinch both ends together to seal.

   You will have 16 strands paired into 8 large twists.

   Arrange four twists on each prepared baking sheet, leaving approximately 2 inches between them. If the filled dough becomes too soft or slippery to handle, refrigerate briefly before continuing.

   

9. Let the Twists Rise

   Cover loosely and let rise until noticeably puffy and soft. Chilled dough may take approximately 60–120 minutes; unchilled dough may rise sooner. Judge readiness by the dough rather than the clock.

   Preheat the oven to 375°F with a rack in the lower third.

10. Bake the Twists

    Bake one sheet at a time, beginning to check at 20 minutes. Allow approximately 20–25 minutes, with additional time if needed for the larger twists.

    The twists should be golden brown, and the bread in the center should register approximately 190–195°F. Insert the thermometer into the dough rather than the filling. Loosely tent with foil if the tops brown before the centers finish baking.

    If the second sheet is already fully proofed, keep it covered in the refrigerator while the first sheet bakes.

11. Brush and Cool

    Brush the warm twists lightly with the finishing olive oil.

    Transfer to a wire rack and let cool for 15–20 minutes before serving.

Baker's Notes

Very thick Greek yogurt or labneh works best. If your yogurt has visible whey or pours easily, strain it first, then measure the amount needed. A runny filling makes shaping more difficult and can leave the inner layers gummy.

Use plain instant potato flakes, not seasoned instant mashed potatoes. Volume varies by brand, so weighing is recommended.

Storing, Freezing & Reheating

Storing

Let the twists cool on a wire rack, then place in an airtight container and refrigerate within 2 hours of baking. Store for up to 3–4 days.

Freezing

Once cooled, wrap each twist individually and place in a freezer-safe bag or airtight container. Remove excess air and freeze for up to 3 months for best quality.

Thawing

Thaw overnight in the refrigerator, keeping the twists wrapped so they do not dry out.

Reheating

Place the twists on a baking sheet and cover loosely with foil. Warm at 325°F for approximately 15–20 minutes from refrigerated, or 25–30 minutes from frozen, until heated through. Larger twists may need additional time.