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Honeycomb Bread: A Sweet and Savory Twist on Traditional Bread


Calling all bread enthusiasts! Craving a unique and delicious bread that combines sweet and savory flavors? Look no further than Honeycomb Bread! This delightful recipe yields golden brown rolls with a soft, fluffy interior that hides a creamy surprise of melty cream cheese. Sesame seeds and nigella seeds add a delightful textural contrast and visual flair, making this bread a feast for the eyes and the taste buds.

What Makes Honeycomb Bread Special?

Sweet Meets Savory: The delicate sweetness of the dough and the final honey glaze is beautifully balanced by the savory cream cheese filling, creating a flavor explosion in every bite.

  • Soft and Fluffy Interior: The use of instant yeast and a gentle kneading process result in a light and airy dough that melts in your mouth.
  • Visually Appealing: The sprinkled sesame and nigella seeds add a touch of elegance and visual interest, making this bread perfect for any occasion.


  • 2.5 cups all-purpose flour (divided into 1 cup and 1.5 cups)
  • 1 tablespoon sugar
  • 1 tablespoon instant yeast
  • 1 cup warm water
  • 2 tablespoons plain yogurt
  • 1 teaspoon salt
  • ½ cup olive oil (or any other vegetable oil)
  • 120-150g cream cheese, cubed
  • 1 egg, whisked
  • ½ tablespoon sesame seeds
  • ½ tablespoon nigella seeds (or black cumin seeds)
  • ¼ cup honey

Step-by-Step Guide to Honeycomb Bread Bliss:

  1. Proofing the Yeast: Preheat your oven to 375°F (190°C) to get it ready for baking. In a bowl, combine warm water and instant yeast. Let this mixture sit for 2 minutes, allowing the yeast to activate and become foamy. This "proofing" process ensures the dough will rise properly.
  2. Combining the First Dough Elements: In a separate bowl, whisk together 1 cup of flour, the proofed yeast mixture, plain yogurt, and sugar. Mix well until a cohesive batter forms. Cover this bowl with plastic wrap and let it rest for 10 minutes. This allows the gluten in the flour to begin developing, leading to a more elastic dough.
  3. Preparing the Cream Cheese Filling: While the dough is resting, take a moment to cut your cream cheese into small cubes. This will make it easier to incorporate them into the dough balls later.
  4. Building the Dough: After 10 minutes, add the remaining 1.5 cups of flour, olive oil, and salt to the rested dough mixture. Using a spoon or your hands, mix everything until well combined. Once a shaggy dough forms, transfer it to a lightly floured surface and knead for 5-7 minutes. The dough should become smooth and slightly elastic, but not sticky.
  5. Forming and Filling the Dough Balls: Gently shape the dough into equal-sized balls, each weighing approximately 45 grams. Flatten each ball into a small disc. Put a cream cheese cube in the middle of the flattened dough, then gently wrap the dough up and around the cheese to cover it entirely. Pinch the edges to seal the filling securely.
  6. Shaping and Baking: Arrange the filled dough balls in a greased and floured baking pan, leaving some space in between for them to expand during baking. You can use two 9-inch round pans if you have 17 balls in total.
  7. Egg Wash and Toppings: In a small bowl, whisk the egg until smooth. Give each dough ball a light coat of the egg wash. This creates a golden brown sheen on the baked bread. Finally, sprinkle the tops with a mixture of sesame seeds and nigella seeds for a decorative touch.
  8. Baking to Golden Perfection: Bake the honeycomb bread in the preheated oven for 25 minutes. Then, switch your oven to broil and broil the tops of the rolls for an additional 1-2 minutes, or until they are golden brown and look slightly puffed.
  9. The Sweet Finishing Touch: Immediately after removing the bread from the oven, brush the tops with honey. The warm bread will readily absorb the honey, adding a touch of sweetness and a beautiful glaze.
  10. Enjoy!: Let the honeycomb bread cool slightly before serving. Enjoy the delightful combination of sweet and savory flavors in every bite!


  • If you don't have nigella seeds, you can substitute them with black cumin seeds or even omit them altogether.
  • The leftover honeycomb bread can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.