Kubaneh (Yemeni Pull-Apart Rolls) Recipe

Name: Kubaneh (Yemeni Pull-Apart Rolls) Recipe
Ingredients: 2 tablespoons (30 grams) soft butter, plus 1/2 pound (226 grams) soft butter for greasing pan and shaping buns; 1 cup (225 grams) water, room temperature; 3 tablespoons (45 grams) fresh yeast, or 1 tablespoon (15 grams) instant yeast; 3 1/3 cups (450 grams) all-purpose flour; 1/2 cup (90 grams) sugar; 1 tablespoon (15 grams) kosher salt; 2 eggs; 2 tablespoons nigella seeds (optional); 1 ripe tomato, coarsely grated; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon kosher salt

cooking.nytimes.com

The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning At his restaurant, Nur, the chef Meir...

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Cooking tools:

Chef's knife
Cutting board
Plastic wrap
Measuring spoon
Baking pan

Ingredients

2 tablespoons (30 grams) soft butter, plus 1/2 pound (226 grams) soft butter for greasing pan and shaping buns
1 cup (225 grams) water, room temperature
3 tablespoons (45 grams) fresh yeast, or 1 tablespoon (15 grams) instant yeast
3 1/3 cups (450 grams) all-purpose flour
1/2 cup (90 grams) sugar
1 tablespoon (15 grams) kosher salt
2 eggs
2 tablespoons nigella seeds (optional)
1 ripe tomato, coarsely grated
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt