beehive - stuffed bread rolls

Use the “Golden Dough” recipe to make an even tastier bread roll!

Serves: 6

Ingredients:

3 cup plain flour

1 cup warm water

1 tbs yeast

1 tbs sugar

1 egg

1/2 tbs salt

1/2 cup oil^[1]

1/2 tps honey

3 Kiri cream cheese pieces^[2]

6 pitted dates^[2]

black onion seed (optional)

Method:

Combine the flour, salt, sugar, yeast, oil, and water in a large bowl.

Cover with a tea towel and place in a warm spot to let yeast do it’s magic (needs 1 hour minimum).

Preheat the oven to 200 degrees celsius. Spray an 8 inch round baking tray (I used a springform one).

Break the dough into 12 small segments. Take one segment and roll into a ball, then lay flat.

Cut one piece of Kiri cream cheese in half, and place in the centre of the circle.

Here I only used a quarter, but you really should use a half…

This is the Kiri cheese I used, you can use which ever type of cheese you like, I reckon Haloumi would taste divine!

Bring up the edges and pinch together so that the dough is shaped into a ball again. Roll between your palms to smooth out the surface.

Alternately, you can roll the dough into a ball and push a thumb through so that it is shaped like a bowl. Place the filling inside and close up.

Shaping it into a bowl is really easy, too..

Repeat this until the Kiri cheese pieces are finished. With the remaining dough, repeat the process:

This time, place 2 dates inside the as the stuffing.

Line up the balls in the tray, leaving only a few millimetres apart. I sprinkled black onion seeds onto the cheese balls so I can distinguish the two fillings.

Crack the egg in the same bowl the dough was in. Using a pastry brush, beat the egg then brush over the bread rolls.

Place in the oven for 25 minutes or until golden brown.

In a small dish, drizzle the honey, adding a few drops of water. Use a clean pastry brush to integrate the two.

When the cheese bread rolls are ready and still hot, brush over the honey mixture. Do this for the date bread rolls if desired.

Dish up with your favourite drink.

Devour!

These are two different bread rolls cut in half. Just wanted to show you the stuffings. The bread inside is really soft. Here’s a fact: the reason this dish is called beehive is because they make so many and put them really close together, so much so that when you take it out of the oven, they’re all touching edges: and hence it’s supposed to look like a beehive. The imagination Arabs have is amazing.

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^[1] You can use any type of oil, recommended is vegetable oil, but I used rice bran oil. I think that olive oil might be a bit too flavoursome for the dough.
^[2] You can use any sort of filling you like. I used the cheese and dates as that is the normal tradition of this dish.

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