Honeycomb bread recipe

Ajmal Abdirahman

This is a recipe that my mom would make every Ramadan or on special occasions! It’s a Somali desert that is also made by Yemenis. In Somali we also call it Rooti Shinnidhaab.

Something I really like about this bread is it is very alterable, you can almost fill it with anything, savory or sweet. Fillings like, fruits, chocolate, peanut butter, coconut, vegetables, meatballs, and chicken. There’s a lot of freedom to it but this recipe is the way my family has grown up on!


  • 2⁄3 cup milk
  • 1 teaspoon yeast
  • 1 teaspoon of sugar
  • 2 cups of flour
  • 3 more tablespoons of sugar
  • 1⁄4 teaspoon of salt
    1⁄4 teaspoon of baking powder
  • 3 tablespoons of melted butter
  • 3⁄4 cup of cream cheese
  • 2 tablespoons of milk (for brushing)
  • 1 tablespoon of butter (for pan)


  • 1 cup sugar
  • 1 cup water
  • 1⁄2 tablespoon lemon juice OR Condensed milk (drizzle on top)

Instructions on how to make Honeycomb Bread:

  1. Preheat oven to 350
  2. Combine lukewarm milk, yeast, and the 1 tablespoon of sugar, let the yeast mixture activate for 10 minutes
  3. Combine flour, sugar, salt, baking powder, and butter and then add yeast mixture
  4. Knead for 5 minutes and cover with dampened towel and let rise for 1 hour
  5. Cut dough in half and shape each half into cylinder, cut each cylinder into 16 pieces, roll all 32 pieces into balls
  6. Place the balls into your buttered pan and brush the tops of them with milk
  7. Bake for 20-25 minutes
  8. When out of the oven pour on your boiled together syrup or condensed milk drizzle or serve the buns without syrup!

Then you are ready to enjoy the honeycomb bread! It’s best eaten warm and fresh out the oven with a nice glass of milk or tea! Enjoy!

For more information, please visit:

  • “Honeycomb Bread (Rooti Shinnidhaab) Pain Nid d’Abeille خلیة النحل” Xawaash.com

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