Mini “ kubaneh”- buttery Yemenite rolls

For the dough 

4 cups all-purpose flour 

¾ tbsp. dry yeast 

¼ cup sugar 

½ tbsp. salt 

1 ⅓- 1. ½ cups warm water 

For rolling out:

⅓ cup melted butter or parve butter (use ghee butter if you have)

For garnish:

Nigella seeds 

1. Place all of the ingredients but water in a mixer bowl and mix. 

2. Start adding the water gradually. The dough should be elastic and soft but not runny. 

3. Keep kneading the dough for 10 minutes. 

4. Cover the dough and let it rise for an hour and a half or till it doubles its size. 

5. Divide the dough into 10-12 equal balls (its best to use a kitchen scale). Let the balls rest for 30 minutes

6. Preheat the oven (375°)

7. Roll out each ball just a bit and put about 1 tsp. butter in the center. 

8. Using your hands or a rolling pin, spread the butter by rolling the dough out and then rolling  it up to form a “roulade”. 

9. Roll the roulade into a “snail”-shape roll . Stick the edge under the roll. 

10. Place the rolls in a lined baking tray and let them rest for last 15 minutes. Sprinkle with nigella seeds.

11. Bake for 45 minutes till brown. Take out of the oven. 

12. Brush with some more melted butter