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)
- 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.
- 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.
- 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.
- 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.
- 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.