Pomegranate Honey Bread Rolls

My wife introduced me to this recipe.  Bread rolls in the shape of pomegranates. Perfect for Rosh Hashanah.  They’ll become a regular event for us.  I’ve taken the liberty to change the original recipe to use weights … I find weights give better consistency for bread products. 

Pomegranate Honey Bread Rolls

Steven Thomas
Wonderful golden sweet buns in the shape of pomegranates. Great for Rosh Hashanah.


  • 15 grams active dry yeast about 1 tablespoon
  • 260 grams tepid water 1/3 boiling and 2/3 tap; just over a cup
  • 25 grams honey about 1 tablespoon
  • 105 grams eggs about 2 large eggs
  • 55 grams olive oil about 1/4 cup
  • 15 grams salt about 1/2 tablespoon
  • 500 grams flour mix strong and normal flour; about 3 1/2 cups
  • 1 tablespoon of poppy seeds or sesame seeds
  • 1 egg beaten for brushing


  • Place yeast, water and honey together in a bowl
  • Mix with a spoon
  • Leave for a few minutes until the yeast mixture is frothy
  • Add eggs, olive oil and flour, and mix together
  • Add salt and mix
  • Knead. Warning: it will be sticky dough. (I use a Kitchen Aid set on 2)
  • Cover bowl with plastic wrap
  • Leave to rise until doubled in size (about an hour or two)
  • Place baking paper on one or two baking trays
  • Transfer the dough to a floured work surface
  • Divide the dough into 13 equal parts; one portion of dough to use for the pomegranate "crowns" and 12 buns
  • Roll each portion of dough into a round ball and place on a baking pan with parchment paper. Continue so with all the pieces of dough.
  • Cover with a damp and clean towel to rise, for about an hour.
  • Preheat oven to 180 degrees celsius.
  • Brush the rolls with a beaten egg.
  • Roll little balls from the dough portion we put aside and place each one on each brushed roll
  • Brush the little balls with egg wash; actually brushing a little extra egg on the big rolls helps as well
  • Using sharp, clean scissors cut a small x (two cuts) or * (three cuts) in each little ball
  • Sprinkle a little poppy seeds or sesame seeds above
  • Bake until golden (~25 minutes)
  • Cool on a wire rack


Adapted from Brown Sugar

Leave a Reply

Recipe Rating