Yield: 17 filled rolls or 13 rose-shaped rolls
The spice mix used here, called baharat, is a signature flavoring at Kilpatrick’s café Sofra, and it takes the dried-fruit filling of these soft, airy dinner rolls to the savory side. The spice mix is also delicious on roast lamb, chicken, squash, pumpkin, carrots, and more. Note that there are two sets of shaping and baking instructions, for making either rose-shaped or oval rolls. See the pogaca article for step-by-step photos of how to shape each.
You can shape the pogaca a day ahead. Before the final rise, cover and refrigerate for up to 24 hours. Let them have their final rise at room temperature as directed, and
then bake as directed. You can also freeze them on a baking sheet before the final rise
and transfer to a freezer bag once frozen solid. Thaw overnight in the refrigerator before allowing to rise at room temperature for 1 to 1-1/2 hours, then bake as directed. The great thing about this option is that you can thaw just a few at a time and have pogaca whenever you want.
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