Mini Turkish rolls

Ingredients

• 150 ml Warm milk (warm (≈30°C))
• 250 g All‑purpose flour (type 45 or all‑purpose)
• 1 unit Egg (white for the dough, yolk reserved for the glaze)
• to taste Black anise seeds (for decoration)
• to taste White sesame seeds (for decoration)
• 1 tsp Granulated sugar
• 1 tsp Instant baker's yeast
• 1 tsp Salt
• 3 tbsp Sunflower oil
• 1 tbsp Milk (for glaze) (for the glaze)
• 1 unit Egg yolk (for the glaze)

Instructions

1. Prepare the liquid mixture and incorporate the dry ingredients

   Pour the warm milk into the bowl, add the instant yeast, sugar, sunflower oil and the egg white. Mix lightly, then incorporate the flour and salt. Knead until you obtain a slightly sticky dough that can be gathered.

   Time: PT10M

2. First rise

   Cover the dough with plastic wrap and let it rest at room temperature until it doubles in size (about 1 h 15).

   Time: PT1H15M

3. Degas and portion

   Degas the dough by gently pressing it, divide it into buns of about 80 g each and place them on a baking sheet lined with parchment paper. Lightly dust with flour to prevent sticking.

   Time: PT10M

4. Rest and second rise

   Cover the buns and let rest for 10 minutes, then flatten to about 1 cm thickness. Cover again and let rise for 30 minutes until they puff up slightly.

   Time: PT30M

5. Prepare the glaze

   In a small bowl, mix 1 Tbsp milk with the reserved egg yolk. Whisk until smooth.

   Time: PT5M

6. Brush and decorate

   Brush each roll with the glaze using a pastry brush, make small indentations with your fingers, sprinkle black anise seeds and white sesame seeds, then gently press to make them adhere.

   Time: PT5M

7. Baking

   Place the rolls in a preheated 210°C oven and bake for 20 minutes until golden brown.

   Time: PT20M

   Temperature: 210°C

8. Cooling

   Remove the rolls from the oven and let them cool on a rack for 10 minutes before serving.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g