Soft Turkish Bread Rolls

Ingredients

• 200 ml Water (Warm (about 38‑40°C))
• 200 ml Milk (Warm (about 38‑40°C))
• 2 tablespoons Granulated sugar
• 8 g Active dry yeast (About 2¼ teaspoons)
• 3 tablespoons All‑purpose wheat flour (For initial yeast activation, to prevent lumps)
• 30 g Unsalted butter (Melted and cooled slightly)
• 500 g All‑purpose wheat flour (Sifted)
• 1 teaspoon Salt
• 100 g All‑purpose wheat flour (Sifted separately and added later)
• 1 tablespoon Vegetable oil (For greasing the bowl)
• 20 g Unsalted butter (softened) (For brushing the dough surface before rolling)
• 1 Egg yolk (Separated from white)
• 35 ml Milk (for egg wash) (Room temperature)
• 2 sheets Parchment (baking) paper (Cut to fit baking tins)

Instructions

1. Activate the yeast

   In the large mixing bowl combine 200 ml warm water, 200 ml warm milk, 2 Tbsp sugar, 8 g dry yeast and 3 Tbsp flour. Stir thoroughly until the mixture is smooth.

   Time: PT15M

2. Add butter to the yeast mixture

   Add 30 g melted butter to the activated yeast mixture and mix until fully incorporated.

   Time: PT2M

3. Incorporate the flour and salt

   Sift 500 g flour into the bowl, add 1 tsp salt, and stir with a spatula. Scrape the sides of the bowl, then sift an additional 100 g flour and add it to the mixture.

   Time: PT3M

4. Knead the dough

   Turn the dough onto a lightly floured surface and knead by hand until the dough is medium‑soft and slightly elastic, about 10 minutes. Form the dough into a smooth ball.

   Time: PT10M

5. First rise

   Grease the mixing bowl with a thin layer of oil, place the dough ball back inside, cover with food‑grade plastic wrap and a kitchen cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

   Time: PT1H

6. Shape the dough

   Lightly flour your work surface. Punch down the risen dough, then roll it out with your hands to a rectangular sheet about 1 cm thick. Brush the surface with softened butter, roll the sheet tightly into a log, and make many small cuts across the top with a pizza cutter. Fold the cut edges downwards and seal the edges by pinching.

   Time: PT15M

7. Second proof

   Moisten two sheets of parchment paper with a little cold water, place them in two greased baking tins, and divide the shaped dough into two equal pieces. Lay each piece on the parchment, cover with a kitchen cloth, and let rest for 20 minutes.

   Time: PT20M

8. Prepare egg wash

   In a small bowl whisk together 1 egg yolk and 35 ml milk until smooth.

   Time: PT2M

9. Brush and bake

   Brush the tops of the loaves with the egg‑milk mixture. Preheat the oven to 180°C (365°F) and bake for 30‑35 minutes, until the crust is deep golden and the loaves sound hollow when tapped on the bottom.

   Time: PT35M

   Temperature: 180°C

10. Cool and serve

    Remove the loaves from the oven, let them cool on a rack for 10 minutes before slicing. Serve warm with butter, cheese, or your favorite spread.

    Time: PT10M

Nutrition Facts

Calories

454

Protein

10 g

Carbohydrates

71 g

Fat

7 g

Fiber

5 g

Ingredient Substitutions

• Instead of Milk: Plant‑based milk (almond, soy) – may affect flavor
• Instead of Granulated sugar: Honey (use 1½ tbsp), Maple syrup (use 1½ tbsp)
• Instead of Active dry yeast: Instant yeast (use same amount, no need to pre‑activate), Sourdough starter (use 100 g starter, reduce flour & water slightly)
• Instead of All‑purpose wheat flour: Bread flour (slightly higher protein, yields chewier texture)
• Instead of Unsalted butter: Margarine, Olive oil (use 2 Tbsp, will change flavor)
• Instead of All‑purpose wheat flour: Bread flour
• Instead of Salt: Sea salt
• Instead of All‑purpose wheat flour: Bread flour
• Instead of Vegetable oil: Melted butter
• Instead of Unsalted butter (softened): Margarine
• Instead of Egg yolk: 1 Tbsp milk (for a lighter glaze), Egg white (less color)
• Instead of Milk (for egg wash): Water (will give less shine)
• Instead of Parchment (baking) paper: Silicone baking mat

Equipment Needed

• Large mixing bowl
• Kitchen cloth or clean kitchen towel
• Spatula (silicone or wooden)
• Fine mesh sieve
• Measuring cups and spoons
• Rolling surface (clean countertop or pastry board)
• Pizza cutter or sharp knife
• Pastry brush
• Baking dish or loaf pan (2 × 10 in)
• Oven
• Food‑grade plastic wrap (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Activating the yeast with warm liquid and a pinch of flour.
• Kneading the dough to the correct medium‑soft consistency.
• First 1‑hour rise until the dough doubles in size.
• Shaping, cutting, and folding the dough to create layers.
• Second 20‑minute proof before baking.
• Applying egg wash for a glossy crust.

Chef Tips from the Video

• For extra flavor, add a teaspoon of nigella seeds or sesame seeds to the butter brush.
• A splash of orange blossom water in the dough gives a subtle aromatic note typical of Turkish breads.
• Use a stand mixer with a dough hook for a hands‑free kneading option (about 6‑7 minutes on medium speed).

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; will keep 3‑4 days.

Freezer: Freeze wrapped loaves for up to 2 months; thaw at room temperature before reheating.

Room temperature: Best eaten the same day; can sit uncovered for up to 6 hours.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 12 hours for a slower fermentation and deeper flavor.
• Baked loaves freeze well; reheat in a 160°C oven for 10 minutes.