Turkish Buns

Turkish Buns


Turkish Buns is a traditional Turkish recipe that yields the very softest, fluffiest buns out of my entire dough collection!


  • 3/4 cup milk (150 ml)
  • 3/4 cup water (150 ml)
  • 3/4 tbsp instant yeast
  • 1 tbsp sugar
  • 2 tbsp milk powder
  • 1/3 cup vegetable oil (70 ml)
  • 2 tbsp plain yoghurt (optional)
  • 2 tsp salt
  • 3 1/2 to 4 cups all purpose flour
  • Filling to stuff buns, linked below (options include cheese, spinach, feta, chicken, minced meat, etc)
  • 1 egg yolk plus 1 tsp milk (for egg wash)
  • sesame seeds (for sprinkling over the buns)
  • some butter (for brushing buns after baking)


  1. Mix the milk and water in a pan and warm slightly, take care not to overheat. In a large kneading bowl, pour in the water and milk mixture, and then sprinkle in the yeast and sugar. Cover and set aside for about 10-15 minutes until the yeast blooms and becomes puffy to indicate that the yeast is activated.
  2. Add in the oil and yoghurt and mix with a spoon. Then add the milk powder, salt and gradually add in 3 cups of flour while stirring. Keep adding the rest of the flour a little at a time until the dough comes together. You may need between 3 and a half up to 4 cups of flour but be careful not to add the last cup all at once.
  3. Turn the dough out onto a lightly floured surface and knead well for about 5-6 minutes or until the dough is smooth, soft and elastic.
  4. Lightly coat the ball of dough with oil and put it back into the bowl, cover and allow the dough to rise to double its size, roughly 30-60 minutes depending on how warm or cold your kitchen is.
  5. Section off the dough and use as required, you can fill it or use it to make plain dinner rolls or flat breads, the options are limitless.