Sumac and Nigella Seeds Kaiser Rolls with Proscuitto and Provolone

Preparation time: 20 mins + rising time
Cooking time: 30 mins
Makes: 6 rolls

  • 1 quantity Basic Rich Babka Dough
  • 1 Tbsp ground sumac
  • 1 bunch thyme, finely chopped
  • 2 egg whites, beaten
  • ¼ cup nigella seeds
  • ½ cup aioli
  • 4 cups baby spinach leaves
  • 24 slices prosciutto
  • 24 slice provolone
  • ¼ cup ayvar


1 Preheat oven to 200°C. When the dough has almost finished mixing (see Basic Rich Babka Dough recipe), add the sumac and thyme. Mix for 2 minutes then set aside to rise for 1 hour.

2 Divide the dough into 12 pieces and roll each into a ball. Brush with egg white, dip in seeds, then arrange on lined oven trays. Press each with a Kaiser roll stamp, or slash with a small knife. Cover loosely with cling film, then set aside to rise for 1 hour.

3 Place in the oven and bake for 20 minutes, misting with a little water. Reduce the heat to 180°C and bake for a further 10 minutes. Cool on a wire rack, the halve and fill with aioli, spinach, prosciutto, provolone and ayvar.