Khaliat Nahal or the Honeycomb Bun is a common Middle Eastern confectionery which is typically filled and then glazed with sweet syrup. There are savory versions of the bun as well (which was what I made).
A delicious Paneer / Cheese stuffed Savory bread shaped as Honeycomb. These easy to eat pull apart rolls are perfect as appetizer or as a side with soup.
This recipe for Khaliat Nahal makes about 18 small buns that can be easily peeled off and eaten. They were perfect for my kids because they really enjoyed peeling the buns off and eating.
My 3 yr old who is generally a little picky about what he eats also loved eating this and in fact I was able to make this his dinner as well along with ours with a bowl of soup.
I baked Honeycomb bun as a part of We knead of bake bread for the month of September, but was not able to post it on time. I am posting this recipe this month for my third day of blogging marathon under the category Kids delight – Nutritious food for sports enthusiasts.
The reason I chose the Honeycomb Bun recipe for the theme is because my kids loved this. I made the savory version of the Honeycomb bun which was filled with paneer (cottage cheese). This paneer bun with a bowl of hot soup worked great as our dinner.
Preparation time - 15 mins plus 2 ½ hrs rising time
Cooking time - about 40 mins
Difficulty level - Medium
Ingredients to make Honeycomb Buns
For the dough –
- All purpose flour – 2 ½ cups
- Luke warm milk – 1 cup
- Instant yeast – 1 ½ tsp
- Sugar – 1 tsp
- Salt – 1 tsp
- Butter (melted) – 40 gms
- Milk – 2 tablespoon (for brushing on top)
- Sesame seeds (white) – 2 tablespoon (for sprinkling on top)
For the filling –
- Onion – 1 (medium) – Chopped finely
- Garlic – 2 cloves (minced finely)
- Cumin seeds – 1 tsp
- Paneer (grated) – 1 cup
- Oil – 2 tsp
- Chili powder – ½ tsp
- Turmeric powder – ½ tsp
- Dhania jeera powder – ½ tsp
- Salt – to taste
Step by step process
To make the dough
- Combine the milk, sugar and yeast in a small bowl and keep it aside for 5 to 10 mins.
- In the bowl of a food processor or stand mixer, add 2 cups of flour, salt and melted butter. Make sure that the butter has cooled down a bit before adding it to the rest of the ingredients. Mix it a couple of times to blend.
- Now add the proofed yeast to the flour mixture and knead it well adding more flour (the remaining half a cup) until you get smooth and elastic dough which is not sticky. I used all the 2 ½ cups of flour to get the right consistency for my dough.
- Shape the dough into a ball and place it in a well oiled bowl, turning it once to coat completely with oil.
- Cover and let it rise in a warm place until double in volume, for about an hour.
To make the filling
- Heat oil in a wide pan and add the cumin seeds. Let it fry for few seconds and then add the minced garlic. Fry it for a minute.
- Now add the onions and sauté until golden brown. Add all the spices and the salt. Mix well. Now add the crumbled/grated paneer and mix well to combine.
- Keep it aside to cool down.
To shape the buns
- Once the dough has double in volume, drop it on to the work surface and divide the dough into two.
- With your palm, roll out each of the halves into a rope about 9 inches long.
- Now cut each rope into equal one inch pieces to get 18 pieces in all.
- Take each piece and flatten it in your palm. Now add about 1 teaspoon of filling into it. Pull up the sides and cover the filling. Pinch the seams tightly. If you have made kozhukattai (modak), this is more like that.
- Smoothen each of the filled piece into a round ball.
- Place these in a well oiled 9 inch or 10 inch round cake tin. Repeat the same with the remaining 17 pieces. When arranging, place the balls in a concentric circle to get the honeycomb effect.
- Cover with a towel and let it rise for about 30-40 mins.
- Brush the tops of the rolls with milk and sprinkle the sesame seeds over this.
- Bake the buns at 350 F for about 25 mins.
- Let it cool in the tin for about 5 mins and then cool it on a wire rack.
- Serve Khaliat Nahal Buns as a snack with tea/coffee/milk.
Expert tips
- Use yeast that is fresh. If the yeast does not become bubbly when mixed with milk, discard and start with a new batch.
- We can use any kind of filling to make this Khaliat Nahal buns.
- If you love sweet breads, then absolutely give the sweet version of this bun a try.
Frequently asked questions
This is called the Honeycomb bun because of the way it is shaped and baked. Khaliat Nahal is traditionally a sweet bun filled with cheese and topped with sweet honey sauce.
I have made this a savory version of Khaliat Nahal and is best served fresh. These buns though can be frozen and reheated before serving.
We can make this Honeycomb bread with different savory fillings or make it a sweet bread by filling it with cream cheese and topping with honey sauce.
More rolls and buns
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X
Recipe
HoneyComb Bun or Bee’s Hive Bun | Khaliat Nahal
Equipment
- bowl
- pan
- food processor
- Cake tin
- Wire rack
- plate
- Brush
Ingredients
For the dough –
- 2 ½ cups All purpose flour
- 1 cup Luke warm milk
- 1½ teaspoon Instant yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 40 gms Butter melted
- 2 Tablespoon Milk for brushing on top
- 2 Tablespoon Sesame seeds white – (for sprinkling on top)
For the filling –
- 1 Onion medium – Chopped finely
- 2 cloves Garlic minced finely
- 1 teaspoon Cumin seeds
- 1 cup Paneer grated
- 2 teaspoon Oil
- ½ teaspoon Chili powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Dhania jeera powder
- to taste Salt
Instructions
To make the dough –
- Combine the milk, sugar and yeast in a small bowl and keep it aside for 5 to 10 mins.
- In the bowl of a food processor or stand mixer, add 2 cups of flour, salt and melted butter. Make sure that the butter has cooled down a bit before adding it to the rest of the ingredients. Mix it a couple of times to blend.
- Now add the proofed yeast to the flour mixture and knead it well adding more flour (the remaining half a cup) until you get smooth and elastic dough which is not sticky. I used all the 2 ½ cups of flour to get the right consistency for my dough.
- Shape the dough into a ball and place it in a well oiled bowl, turning it once to coat completely with oil.
- Cover and let it rise in a warm place until double in volume, for about an hour.
To make the filling –
- Heat oil in a wide pan and add the cumin seeds. Let it fry for few seconds and then add the minced garlic. Fry it for a minute.
- Now add the onions and sauté until golden brown. Add all the spices and the salt. Mix well. Now add the crumbled/grated paneer and mix well to combine.
- Keep it aside to cool down.
Assembly –
- Once the dough has double in volume, drop it on to the work surface and divide the dough into two.
- With your palm, roll out each of the halves into a rope about 9 inches long.
- Now cut each rope into equal one inch pieces to get 18 pieces in all.
- Take each piece and flatten it in your palm. Now add about 1 teaspoon of filling into it. Pull up the sides and cover the filling. Pinch the seams tightly. If you have made kozhukattai (modak), this is more like that.
- Smoothen each of the filled piece into a round ball.
- Place these in a well oiled 9 inch or 10 inch round cake tin. Repeat the same with the remaining 17 pieces. When arranging, place the balls in a concentric circle to get the honey comb effect.
- Cover with a towel and let it rise for about 30-40 mins.
- Brush the tops of the rolls with milk and sprinkle the sesame seeds over this.
- Bake the buns at 350 F for about 25 mins.
- Let it cool in the tin for about 5 mins and then cool it on a wire rack.
- Serve Honey Comb Buns as a snack with tea/coffee/milk.
Aimee Mars says
Oh wow, these buns look incredible, and that filling is to die for! These would be great for our family fun nights that we have on the weekends. I bet my picky eaters at home will love these too!
Ieva says
Delicious! We particularly liked the flavour of the filling! So tasty and aromatic with all the spices! Thanks for the recipe!
Sandhya Ramakrishnan says
Thanks! I am so happy you liked it.
Jess says
This is such a fun recipe that my kids will love!
Shadi Hasanzadenemati says
Love how easy this recipe is. It’s perfect for our family!
Sharon says
The savory filling in these honeycomb buns makes them almost enough for a full meal! Would be great for snacking or with on the side with soups.
Jenna says
This sounds yummy! That filling though! I see why your kids love these!
Priti says
Hi thank you for you delicious recipe.
Actually my buns turn out very dry i baked them for 30 mins bcoz it was not looking red on the top .i followed every step as it is.What could be the reason?
Priti says
Hi thank you for you delicious recipe.
Actually my buns turn out very dry i baked them for 30 mins bcoz it was not looking red on the top .i followed evrey step as it is.Wtat could be the reason?
veena krishnakumar says
Buns look super cute and delicious!!
Padmajha PJ says
I am yet to make this and I have the savory one in mind. Looks so Good Sandhya and I have to make it at the earliest...
Rajani S says
Even I havent posted this recipe yet. Hopefully will do it soon. Kids do love this bread and paneer filling sounds good
Pavani N says
Perfectly made honey comb buns Sandhya.. That bread looks absolutely amazing. Love the paneer filling too.
Anonymous says
I have a doubt.. Not wrt this recipe..This is the first time I will be using an oven.. When they say preheat it to say 220F what does this mean? I am lost when it comes to preheating.. For how long should we preheat? Also, after preheating, when we actually put stuff for baking, should we turn it off as its already preheated? Pls help me with this!!!
shasan18 says
Hello,
preheating means, the oven should be heated upto the required temperature before putting the stuff inside for baking. usually the oven beep when it comes to the required temperature and then you have to continue to leave it at that temperature until the baking is done.
Priya Suresh says
Am in love with ur savoury filling, those honey comb buns came out extremely prefect.
Joanne T Ferguson says
G'day These look delicious, true!
Based on your photo and recipe, they are now on my list to do!
Cheers! Joanne
Chef Mireille says
these were so soft and delicious..I had filled mine with Nutella and marscapone but your savory ones look delicious to have with salad or soup
Sangeetha Priya says
love htis savory filling n baked very well...
Shree Rao says
Beautiful... Book marking this one 🙂
Wer SAHM says
well explained recipe and buns are too delicious ....
Srivalli says
Oh my that looks seriously delicious!..so much work, but I am sure it was all worth it..
The Pumpkin Farm says
wow you have stuffed them, beautiful recipe
Manjula Bharath says
very well made buns and super delicious stuffing dear 🙂 I will try the savory filling next time 🙂