Turkish milk rolls with yoghurt glaze

Turkish milk rolls with yoghurt glaze

By
From
New Feast
Makes
6 rolls
Photographer
Alan Benson

These lovely breakfast rolls have a tender crumb and tasty crust. They keep reasonably well in a bread bin, and can be warmed through in the oven before serving. Serve them for breakfast with butter and jam, or as an accompaniment to your favourite soups or stews.

Ingredients

Quantity Ingredient
425g strong flour
1 teaspoon salt
3 teaspoons dried active yeast, (7.5 g sachet)
200ml hand-hot milk
125ml clarified butter
1 egg
butter, to grease

Yoghurt glaze

Quantity Ingredient
1 tablespoon natural yoghurt
1 tablespoon clarified butter
1 tablespoon nigella seeds
1/2 teaspoon salt flakes

Method

  1. Sift the flour into the bowl of a stand-mixer. Add the salt to one side of the bowl and the yeast to the opposite side (salt can kill the yeast).
  2. Add the milk, butter and egg and mix briefly to form a ball. Knead with the dough hook on a slow–medium speed for 10 minutes, or until the gluten has developed and the dough is smooth and satiny. Shape the dough into a ball and transfer to a large lightly oiled bowl. Cover with a tea towel and set aside in a draught-free spot for 1–1 ½ hours, or until doubled in size.
  3. Preheat the oven to 200°C and lightly butter a small, deepsided baking tin (no more than 15 cm x 20 cm).
  4. Punch down the dough and divide into 6 even pieces. Roll each piece into a fat log and arrange in the prepared tin; they will expand to fill the space as the dough rises. Cover and set aside for another 30 minutes.
  5. Meanwhile, to make the glaze, whisk the yoghurt with the clarified butter.
  6. After the rolls have rested, brush them with the yoghurt glaze and use a fork to score the surface with fine lines. Sprinkle with nigella seeds and salt flakes and bake for 30–40 minutes, or until the rolls are golden brown. The bases should sound hollow when tapped. Cool on a wire rack.
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