This recipe is from Jeffrey Alford and Naomi Duguid and went beautifully with some Afghan dishes we were trying out. I must have done something wrong with the dough, as my fingerprints didn’t leave enough of an impression as I was shaping it — it was fully risen and the impressions should have remained…. maybe I stretched it out too much before dimpling them? So I used my little one’s fork handle instead — LOL, obviously not traditional, but the results were still good — those dimples frustrate me though, as we ended up with tiny holes instead — argh! Will have to work more on those.

Post from: Baking Delights

That and other delicious recipes can be found in May Bsisu’s The Arab Table:

The pictures were taken around Christmastime when I prepared a second batch of these rolls — my brothers loved it! The first time was at Thanksgiving, though I forgot to take pics.

The first batch I did exactly according to the recipe, but I thought it needed a bit of tweaking so I did things a little differently the second time. The dough was fine, rich and soft and silky, as you can see here:

but I thought it could benefit just a tad from a second rising after the rolls are filled. By the way, I thought there was a bit too much filling in each roll — I only ended up using half for each batch — even for a cheese lover, that’s plenty.

So I did let it rise a second time; here they are right after filling — they do double in size and will fill up the pan completely at rising and baking.

Do try them! Halloumi cheese is wonderful because it holds its shape, you can even grill it. I remember Heidi of 101 Cookbooks doing something like that over at her blog.

Post from: Baking Delights