Hellimli | Halloumi Bread Rolls Recipe

February 23, 2017
Halloumi Bread Rolls

A little while ago I wrote a post on my recipe for Zeytinli / Olive Bread which is a childhood favourite of mine, so I thought I would share a recipe for my Hellimli or Halloumi Bread; the ultimate comfort food! This bread reminds me of my childhood, as my mother would always make these for days at home and when we had guests to serve with tea. The house would always smell amazing, a smell that reminds me of my childhood and I can smell it just thinking and typing this now! There is nothing like my mother’s cooking and my recipe doesn’t even come close to how she makes it but in true Turkish tradition my mum just throws it all in with an added bit of love and it’s perfect!

So this is my version of a family favourite that I now enjoy with my children, perfect to enjoy for breakfast or for your mid afternoon snack with a nice cup of tea. I’m still a novice when it comes to bread making and I’m still learning all the tricks that have been used by women in the Mediterranean for hundreds of years! However, if you want to try your hand at baking, try out this delicious bread, my recipe is quite simple and most of the time it nearly tastes like my mums!

Halloumi Bread Roll Recipe

Hellimli - Halloumi Bread Rolls Recipe

Turkish Halloumi Bread Rolls and traditional family favourite

Course Side Dish, Snack
Cuisine Turkish
Keyword Halloumi Bread, Hellimli
Prep Time 30 minutes
Cook Time 20 minutes
Proving Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 12 Rolls

Ingredients

  • 500 g Strong Bread Flour or Plain Flour
  • 1 tsp Sugar
  • 7 g Dried Active Yeast
  • 150ml ml Warm Water plus 100 ml for the yeast mix in a separate cup
  • 1 tsp Salt
  • 1 packet Halloumi, chopped small
  • 1 tsp Olive Oil
  • 1 tsp Dried Mint
  • 1 Onion, finely chopped

Instructions

  1. In a mug, add about 100ml of warm water, add the yeast and the sugar and leave for around 15 minutes - the mixture will froth - this is normal 

  2. In a large heavy mixing bowl add the flour and salt and make a well in the middle and put in the wet yeast mixture

  3. Using clean hands start combining the flour and the wet mix, slowly keep adding warm water and kneading until the mix has become a soft dough (adding the water slowly will stop it from becoming too wet and sticky- if you need more water then add it slowly until you get a dough like texture in a ball.)

  4. Take out the dough and lightly grease the inside of the bowl with olive oil. Place the dough back in the bowl, cover with cling film and a clean towel. Leave in a warm place for 45 minutes to prove. i.e warm windowsill, radiator etc

  5. After 45 minutes add in the halloumi, mint and onions and knead for another 10 minutes until the mixture has returned to a dough like texture

  6. Again, cover with cling film and a clean towel and prove for a further 45 minutes.

  7. Meanwhile, preheat fan oven to 170 degrees

    Line two baking trays with parchment paper

  8. Using your hands make your rolls and make sure to leave some room in between the rolls on the baking tray because they will expand and rise 

  9. Bake in the oven for around 20 minutes or until the tops of the rolls are a light golden colour and the base of the rolls are hard to touch 

  10. Serve straight away or leave to cool and keep in an airtight container or foil at room temperature 

Share your thoughts with me in the comments and tag me on social media if you make any of my recipes so I can see them.

Until next time,

Pinar xo

 

2 responses to “Hellimli | Halloumi Bread Rolls Recipe”

  1. Sen says:

    Just preparing your recipe now I needed more water then you specified x waiting for them to raise then will cook them thankyou

    • Pinar says:

      Hi Sen, I’ve been working on this recipe recently as I’ve found that every time I make it I always need a different amount of water. I’m working on improving this recipe so that its fail proof every time. Thank you for your feed back. I hope you enjoyed them.

      Pinar

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Pinar Rawlins

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