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5 from 6 votes

HoneyComb Bun or Bee’s Hive Bun | Khaliat Nahal

The recipe 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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Baking, Bread Buns, Buns and Rolls, Snacks
Cuisine: Indian
Diet: Vegetarian
Servings: 18 Rolls
Calories: 142kcal

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
  • 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.

Nutrition

Calories: 142kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 157mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg