The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kubaneh (Yemeni Rolls)

ifs201's picture

Kubaneh (Yemeni Rolls)

My husband requested a recipe I'd made a few years back (before I got into sourdough) of kubaneh from the cookbook Golden. Since I now know a bit more about bread, I decided to make some slight changes. I didn't have time to convert to sourdough, but I did add 10% sourdough starter and added some whole wheat. It was even better than I remembered! Next time I'll convert the recipe to sourdough. This bread is baked in an 8-inch deep cake tin covered in tinfoil and the outside gets beautifully dark and caramelized. The burnt bits are the best part. Yum!


  • 250g AP flour
  • 75g whole wheat
  • 150g bread flour
  • 350g water
  • 3/4 tsp active yeast
  • 50g starter
  • 1.5 tsp salt
  • 60g light brown sugar


  • 3 tbsp olive oil
  • 100g butter
  • honey

I mixed the dough for a good long while and then allowed it to roughly double (2 hours). You then divide the dough into 7-8 pieces and place on a tray covered in olive oil. Take each piece of dough, place about 10g of butter in the center, form into a ball, and place into buttered tin. Drizzle the top with honey I then let the dough sit at room temperature for 30 minutes before placing in the fridge overnight. I baked in the morning - 30m at 425, 30m at 400, 30m at 350 and then leave the dough in the turned-off oven for 1 hour before eating.