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Mini Turkish rolls
Soft and slightly crunchy mini Turkish rolls, perfect for accompanying soups or salads. This homemade recipe uses a slightly sticky leavened dough, an egg‑yolk and milk glaze, and a touch of black anise seeds and white sesame seeds for crunch.
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Critical Success Points
- • 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
Safety Warnings
- • Handle the hot oven (210°C) with care
- • Do not touch the hot dough after baking
- • Be careful of hot oil splatters
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