Kubaneh (Yemeni Pull-Apart Rolls)

cooking.nytimes.com

subheading: FOR THE BREAD:

2 tablespoons (30 grams) soft butter, plus ½ pound (226 grams) soft butter for greasing pan and shaping buns

1 cup (225 grams) water, room temperature

3 tablespoons (45 grams) fresh yeast, or 1 tablespoon (15 grams) instant yeast

3 ⅓ cups (450 grams) all-purpose flour

½ cup (90 grams) sugar

1 tablespoon (15 grams) kosher salt

2 eggs

2 tablespoons nigella seeds (optional)

subheading: FOR THE TOMATO:

1 ripe tomato, coarsely grated

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

Directions at cooking.nytimes.com

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