1. Can I freeze Honeycomb Bread?

Yes, it freezes beautifully! Wrap the baked rolls tightly in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 3 months. Reheat in the oven for a few minutes before serving.

2. What kind of cheese works best for the filling?

You can use cream cheese, feta, mozzarella, or akawi cheese if you want a savory twist.

3. Why is my bread dense or not rising?

If your bread turns out dense, it’s usually because the yeast wasn’t active or the dough wasn’t kneaded long enough. Make sure your milk is warm (not hot) to activate the yeast, and knead until the dough feels soft and stretchy.

Honeycomb Bread

Name: Honeycomb Bread
Prep time: 10 min
Cook time: PT-494079H7M51S
Ingredients: 4 cups All-Purpose flour; 1 tablespoon instant yeast; 1 teaspoon congratulated sugar; 6 tablespoons unsalted butter or (3 butter and 3 extra virgin olive oil) and some extra butter for brushing; 1 medium size egg (room temperature); 1.5 cups warm whole milk; 2-3 tablespoons honey; ½-1 teaspoon sesame seeds (optional); ½- teaspoon nigella (black) seeds (optional)

Description

This honeycomb bread recipe known as “khaliat nahal” in Arabic (literally means beehive). This bread bun is an easy homemade dough, soft and fluffy, brushed with honey and topped off with sesame and nigella seeds.

Ingredients

4 cups All-Purpose flour
1 tablespoon instant yeast
1 teaspoon congratulated sugar
6 tablespoons unsalted butter or (3 butter and 3 extra virgin olive oil) and some extra butter for brushing
1 medium size egg (room temperature)
1.5 cups warm whole milk
2-3 tablespoons honey
1/2-1 teaspoon sesame seeds (optional)
1/2- teaspoon nigella (black) seeds (optional)

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Instructions

In a small bowl, mix lukewarm milk, sugar, and yeast.
Let it sit for 5–10 minutes until bubbly.
In a large bowl, combine flour, egg, melted butter, and the yeast mixture.
Pour in the lukewarm milk over the mixture and blend everything together.
Knead for about 8–10 minutes until you get a soft, elastic dough.
Cover the dough and let it rest for about 1 hour, and until it doubles in size.
Using your hands, take small portions of the dough (about 1.5-2 inches in size) and shape them into smooth, rounded balls, then place them together in a pre-greased baking tray.
Cover again and let the dough rest for another 30–40 minutes.
Once rested, brush the top with unsalted butter.
Sprinkle the top with sesame and nigella seeds.
Bake on a preheated 350°F (180°C) oven for 25-30 minutes
Broil the top for golden color.
Once you take the tray out of the oven, be sure to cover it with a kitchen towel for at least 10-15 minutes to maintain its softness.
While still warm, brush the bread generously with the honey.

Notes

For the golden top make sure to broil the top for few minutes only.
If the dough is too sticky to work with, rub your hands with some olive oil.
The dough can be slightly sticky and tricky to work with, so I recommend using an electric mixer, it makes the dough much easier to handle.
It's critical to let the dough rest, once after it's mixed then again once it's rounded and cut before baking.
Once you take the tray out of the oven, be sure to cover it with a kitchen towel to maintain its softness.