Turkish breakfast rolls are one such bread. I love them, I wanted to make them, and I found a very easy recipe which proved to be not only easy, but fairly quick, and a great success too.
This is very important to me because I am not a confident baker at all, especially when it comes to yeasted doughs. I always desperately want it to work, and it’s never quite how I want it to be.
The original recipe was all thanks to Christi at the now defunct Honey and Butter blog. Christi was married to a Turkish chap, and had the most brilliant recipes and photos on her site. I am very sad to lose her.
Acma (Rich Turkish Breakfast Rolls)
1 1/2 cups hot milk
1/2 cup olive oil (I used extra virgin because that’s what I always have)
1 medium egg, separated
3 tbs sugar (I used golden caster)
1/2 tsp salt
1 tbs yeast (1 7g sachet of dried)
500g strong white bread flour
Separate the egg yolk. That is for glazing the rolls later.
Beat the egg white a little and mix with the milk, oil, sugar, salt, yeast and flour. I mixed it all in with a dinner knife, and then kneaded it for a couple of minutes, just to bring it together.
Set aside, covered, to rise for 1 hour. I left it for 4 hours, and it was still fine.
Divide the dough into egg sized pieces. This made 12 rolls, each was about 78g. Yes, I weighed them.
Shape each into a rope and twist. I DID NOT DO THIS.
Bring the ends together and seal. OR THIS.
I just shaped them into balls using this method by Richard Bertinet (from 12.15 minutes though I could watch him for hours.) https://www.youtube.com/watch?v=sOjSp5_YiF0
The dough is incredibly well behaved, and lets you shape and roll with no sticky problems.
Place the rolls on a baking sheet. I use a non-stick silicone liner because they are so useful and truly non-stick.
Brush with the reserved egg yolk and sprinkle with sesame seeds or poppy seeds.
Let rise for 30 minutes. Squeak excitedly when they actually rise.
Bake at 375/Fan 170C for 15 minutes. USE A TIMER.
Squeak again when they attain oven spring.
Remove, and let cool on a rack.
TELL TWITTER AND FACEBOOK ALL ABOUT IT EXCITEDLY!
The finished article. Slightly sweet, rich but not too much. Fluffy and light but substantial enough for sandwich fillings.
Next time I could fill these with cheese and parsley, or a sweetened tahini filling – the possibilities are endless.
Thank you Christi, wherever you are!
This bread has been on my mind since the last time I made it, so today I baked it as a loaf, in the hope that I could get it out of the forefront of my cooking brain.
It worked extremely well as a loaf. Soft and airy, almost brioche-like in texture, but without all the butter and eggs. I baked it for 18 minutes at 170C fan.
Here, have some photos, before I eat the whole thing.