Yemenite Kubaneh Rolls
Soft, buttery spiral rolls inspired by Yemenite kubaneh, baked low and slow under foil so they steam into a tender, pillowy crumb with a deep golden, honey-kissed top. Serve warm for tearing and dipping.
- Prep
- 48 min
- Cook
- 1 hr 20 min
- Wait
- 2 hr 30 min
- Total
- 4 hr 38 min
- Makes
- 12 rolls (one 9×13-inch pan)
Steps
Before you start
- Soften the 6 tablespoons (85 g) of dough butter to room temperature (about 1 hour out of the fridge); it should dent easily when pressed but not be greasy.
- Melt the 8 tablespoons (113 g) of finishing butter and let it cool slightly. You will use it in three places: the pan, the filling and the top.
- Plan on about 4½ hours start to finish, most of it hands-off rising and slow baking.
- Weigh the flour if you can. Too much flour is the most common cause of dense rolls.
Mix the dough
- In a large bowl or stand mixer bowl, stir together the warm water, honey_dough, egg and instant yeast.
- Add the flour and salt.
- Mix with a wooden spoon or the dough hook on low speed for about 2 minutes until no dry flour remains and the dough looks shaggy.
- Cover and let it rest 10 minutes so the flour hydrates and kneading is easier.
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Ready when: No dry flour streaks remain and the dough forms a rough, sticky mass
Tip: The water should feel comfortably warm, not hot. Water above 120°F (49°C) can kill the yeast.
Knead in the butter
- Add the softened butter a piece at a time, kneading until each piece is mostly absorbed before adding the next.
- Knead on medium-low speed for 8 minutes in a mixer, or 10 to 12 minutes by hand on a lightly floured counter.
- The dough will look greasy at first, then come together.
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Ready when: Dough is smooth, soft and slightly tacky, and a small piece stretches thin enough to see light through without tearing
Tip: If the dough sticks to your hands, add flour 1 tablespoon at a time. Too much flour makes dry rolls.
First rise
- Shape the dough into a ball and place it in a lightly buttered or oiled bowl.
- Cover with a damp towel or plastic wrap and leave at warm room temperature (75 to 80°F / 24 to 27°C) for about 75 minutes.
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Ready when: Dough has doubled and a floured fingertip pressed in 1 inch leaves a dent that springs back slowly
Tip: In a cool kitchen, rising may take up to 2 hours. Judge by the dough, not the clock.
Roll and butter
- Brush the bottom and sides of a 9×13-inch pan with 1 tablespoon of the melted butter.
- Turn the dough onto a lightly floured counter and gently press out the air.
- Roll into a rectangle about 12 × 18 inches (30 × 46 cm), with a long side facing you.
- Brush the surface with 4 tablespoons of melted butter, leaving a 1-inch strip bare along the far long edge.
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Ready when: Dough is an even rectangle about ¼ inch thick, buttered nearly to the edges
Tip: If the dough springs back while rolling, cover it and rest it for 5 minutes, then continue.
Shape the spirals
- Starting from the buttered long edge, roll the dough up tightly into a log, finishing at the bare strip.
- Pinch the seam closed.
- Trim the ragged ends.
- Use a serrated knife or floss to cut the log into 12 equal slices, each about 1½ inches (4 cm) thick.
- Arrange the rolls cut side up in the pan in 3 rows of 4, with small gaps between them.
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Ready when: Twelve evenly sized spirals sit in the pan with visible layers on top
Tip: Floss slides through the dough without squashing the spirals. Slip it under the log, cross the ends over the top and pull.
Second rise and preheatOven 300°F / 150°C
- Cover the pan loosely with a towel and let the rolls rise for 45 minutes.
- During the last 20 minutes, position a rack in the center of the oven and preheat to 300°F (150°C).
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Ready when: Rolls look puffy and touch each other, and a gentle poke leaves a dent that fills back in slowly
Bake coveredOven 300°F / 150°C
- Cover the pan tightly with foil, shiny side down.
- Bake at 300°F (150°C) for 60 minutes.
- The foil traps steam so the rolls cook gently and stay soft while the crust stays pale.
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Ready when: Foil is puffed up, and the rolls smell sweet and buttery when you lift a corner
Tip: Lift the foil away from you to avoid a steam burn.
Uncover and brownOven 300°F / 150°C
- Remove the foil.
- Brush the tops with 1 tablespoon of the remaining melted butter and sprinkle on the sesame or nigella seeds, if using.
- Return to the oven at 300°F (150°C) for 18 to 20 more minutes.
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Ready when: Tops are deep golden brown and an instant-read thermometer in the center of a roll reads 190°F (88°C)
Tip: If the tops brown too fast, tent loosely with foil for the last few minutes.
Glaze, cool and serve
- Mix the warmed honey_glaze with the last 2 tablespoons of melted butter and brush it over the hot rolls.
- Cool in the pan on a wire rack for 20 minutes.
- Pull the rolls apart to serve warm.
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Ready when: Glaze is shiny and soaked into the tops, and the rolls are warm, not piping hot
Tip: The traditional pairing is grated fresh tomato, schug (spicy herb sauce) and hard-boiled eggs for a savory contrast.
Good to know
Tips
- Don't skip the foil. Covering for the first hour is what gives kubaneh its soft, steamy texture.
- The dough should stay slightly tacky. A stiff dough gives dry, tight rolls.
- A ceramic or glass pan browns more slowly. If using one, expect the uncovered bake to need a few extra minutes.
- Make a double batch of schug or grated tomato dip, since the rolls disappear quickly.
Make ahead
After shaping, cover the pan tightly and refrigerate up to 12 hours. Let it stand at room temperature for 45 to 60 minutes until puffy, then bake as directed, adding about 5 minutes to the covered bake.
Storage & reheating
Room temperature: airtight up to 2 days. Fridge: up to 5 days. Freezer: wrap individually and freeze up to 2 months. Reheat in a 325°F (160°C) oven wrapped in foil for 10 minutes, or microwave one roll for 15 to 20 seconds.
Substitutions
- all-purpose flour → bread flour. Gives a slightly chewier roll. Use the same weight (540 g).
- instant yeast → active dry yeast. Use the same amount, but dissolve it in the warm water with the honey and wait 5-10 minutes until foamy.
- honey → sugar or date syrup. Use 3 tbsp (38 g) sugar, or the same amount of date syrup (silan) for a more traditional flavor.
- unsalted butter → ghee or samneh. Authentic and richer in flavor. Use the same amount.