Honeycomb Bread

Design

cups

White All-Purpose Wheat Flour

¹⁄₂

cups

Whole Milk

¹⁄₂

tsp

Yeast, Active Dry

tsp

Baking Powder

Tbsp

Granulated Sugar

¹⁄₄

cups

Sunflower Oil

dash

Salt

Servings:

Cooking Time:

Combine all-purpose flour, instant yeast, baking powder, sugar and dash of salt.
Add the milk gradually and mix with spatula.
Then add your oil to the mixture and start kneading by hand for 1-2 mins.
Once your dough is done, cover the bowl with plastic wrap or a tablecloth and let rise for 1 hour.
One hour later, your dough should have doubled in size (if not, your yeast may be expired).
Cut the dough in half and roll each half into a strip. Cut each strip into 5-6 equal pieces. You should get around 22 pieces in total.
Flatten each piece into a circle and place fillings of choice (I made half filled with milk chocolate and the other half filled with cream cheese).
Place your 22 rolls into a lightly oiled pan and cover to proof for another 20-30 mins (the longer your proof your dough, the bigger and fluffier it will become).
Brush the surface of your rolls with egg-milk wash.
Sprinkle the cheese rolls with sesame seeds, and the chocolate rolls with chocolate shavings.
Place in preheated oven at 180 C for 25-30 mins or until top is golden.