Tset Keghkeh Choereg, also known as Armenian olive oil dinner rolls, are soft, fluffy bread rolls enriched with extra virgin olive oil, giving them a light, tender crumb and a subtle Mediterranean flavor.
Traditionally enjoyed during Armenian holidays and family gatherings, these savory rolls are perfect for pairing with soups, stews, or serving alongside mezze platters.
Easy to prepare and irresistibly aromatic, this Armenian bread recipe uses pantry staples and olive oil instead of butter, making it a healthier twist on classic Armenian choereg recipes.
Whether you’re exploring traditional Armenian baking, looking for unique olive oil bread recipes, or simply want a homemade dinner roll with authentic flavor, Tset Keghkeh Choereg is a must-try addition to your kitchen repertoire.
⦁ 3 cups all-purpose flour
⦁ 1 tbsp active dry yeast
⦁ ¾ cup warm water (110°F / 43°C)
⦁ ¼ cup extra virgin olive oil
⦁ 2 tbsp sugar
⦁ 1 tsp salt
⦁ 1 egg, beaten (for egg wash)
⦁ Sesame seeds, for topping (optional)
1. In a bowl, dissolve yeast and sugar in warm water; let stand 5–7 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Pour in olive oil and yeast mixture; mix until dough forms.
3. Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
5. Punch down dough; divide into 12 equal pieces. Shape each into a round roll and place on a baking sheet lined with parchment paper.
6. Brush tops with beaten egg; sprinkle with sesame seeds if desired.
7. Bake at 180°C (350°F) for 20–25 minutes, until golden brown. Cool on a wire rack before serving.
🛒 Choosing Ingredients
✔ Flour – Use all-purpose flour for the right balance of structure and softness. Bread flour will yield chewier rolls; not recommended here.
✔ Olive Oil – Use a good-quality extra virgin olive oil for the best flavor—it replaces butter and adds depth.
✔ Yeast – Active dry yeast works well, but ensure it’s fresh. If using instant yeast, you can skip the blooming step and mix it directly into the flour.
✔ Water Temperature – Aim for 110°F / 43°C to activate the yeast. Water that’s too hot will kill it.
✔ Sesame Seeds – Optional but traditional; they add a slight crunch and nutty aroma.
👩🍳 Preparation Tips
✔ Proper Bloom – Wait until the yeast is foamy (5–7 mins); this proves it's active. No foam = start over with fresh yeast.
✔ Elastic Dough – Knead thoroughly for 8–10 minutes to develop gluten. A well-kneaded dough will be smooth and slightly tacky.
✔ Warm Rise – Let dough rise in a warm, draft-free place (like an oven with the light on). Dough should double in size for fluffy rolls.
✔ Even Shaping – Weigh dough pieces if needed to keep rolls uniform in size for even baking.
✔ Don’t Skip the Rest – After shaping, let the rolls sit for 10–15 minutes before baking to allow a slight second rise.
🔥 Baking Techniques & Temperatures
✔ Preheat Oven – Always bake in a fully preheated 180°C (350°F) oven for best results.
✔ Egg Wash Finish – Brush with beaten egg right before baking for a shiny, golden crust.
✔ Sesame Topping – Press seeds gently into the dough to help them stick after baking.
✔ Bake Time – Bake for 20–25 minutes, or until the tops are golden and rolls sound hollow when tapped.
🍽 Serving & Storage
✔ Best Served Warm – These rolls shine fresh out of the oven. Serve with stews, soups, cheese, or olive tapenade.
✔ Leftover Storage – Store in an airtight container at room temperature for up to 3 days.
✔ Freezer Friendly – Freeze cooled rolls in a zip-top bag for up to 1 month. Reheat in a warm oven for 5–7 minutes.
✔ Meal Prep Tip – Prepare dough the night before and let it rise slowly in the fridge. Bring to room temp before shaping and baking.
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