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

Ingredient Substitutions

• Instead of Warm milk: warm almond milk
• Instead of All‑purpose flour: whole‑wheat flour
• Instead of Egg: chicken egg, duck egg
• Instead of Black anise seeds: ground anise
• Instead of White sesame seeds: black sesame
• Instead of Granulated sugar: cane sugar
• Instead of Instant baker's yeast: fresh yeast (10 g)
• Instead of Salt: sea salt
• Instead of Sunflower oil: light olive oil
• Instead of Milk (for glaze): plant milk
• Instead of Egg yolk: duck egg yolk

Equipment Needed

• Mixing bowl
• Stand mixer or dough hook
• Plastic wrap
• Baking sheet
• Parchment paper
• Rolling pin (or hands) (optional)
• Pastry brush
• Oven
• Knife or dough cutter (optional)

Critical Steps — Do Not Skip

• Achieve a slightly sticky dough during kneading
• Allow the dough to double in size during the first rise
• Observe the second rise time before baking
• Brush the glaze properly and press the seeds so they don’t separate during baking

Chef Tips from the Video

• Use high‑gluten flour for better rise
• Dust a little powdered sugar on the cooled rolls for an extra sweet touch
• Serve the warm rolls with butter or cream cheese for extra indulgence

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 3 days

Freezer: Wrap individually and freeze up to 2 months

Room temperature: At room temperature, maximum 1 day

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator (dough can be used the next day)
• Freeze the baked rolls for longer storage
• The glaze can be prepared ahead of time and kept for 1 day in the refrigerator