Breads & Pastries
Mastering the art of the perfect sandwich bun is easier than you think. This recipe for Turkish-Style Sandwich Rolls uses a foolproof double-rise method to ensure a light, airy crumb every time. We use egg whites in the dough for structure and brush the yolks on top for that signature bakery-style golden sheen. Simple, fluffy, and free from preservatives, they are the perfect vessel for your favorite deli meats and cheeses.
Ingredients :
- 1 cup warm water
- 1 cup warm milk
- 1/2 cup vegetable oil
- 1 egg (white for dough, yolk for topping)
- 1 tbsp dry yeast
- 1.5 tbsp sugar
- 2 tsp salt
- 6 cups all-purpose flour (approx.)
- Optional toppings: Sesame seeds or nigella seeds
Preparation :
- In a large mixing bowl, combine the warm water, warm milk, sugar, and dry yeast. Whisk gently and let it sit for 10-15 minutes until the mixture becomes frothy (this activates the yeast).
- Add the vegetable oil, egg white, and salt to the activated yeast mixture. Stir to combine.
- Gradually add the flour, one cup at a time, while mixing. Once a dough forms, transfer it to a flat surface.
- Knead the dough for about 10 minutes until it is smooth, elastic, and soft (it should not stick to your hands).
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 1 hour (or until doubled in size).
- Punch down the risen dough to release air. Divide it into 8-10 equal pieces.
- Shape each piece into a smooth oval or round roll, tucking the edges underneath to create a taut surface.
- Place the rolls on a baking tray lined with parchment paper, leaving space between them.
- Cover loosely and let them proof (second rise) for another 15-20 minutes. This step ensures the rolls are fluffy.
- Preheat your oven to 180°C (350°F).
- Gently brush the tops with the egg yolk and sprinkle with sesame or nigella seeds.
- Bake for 20-25 minutes until the tops are golden brown.
- Remove from the oven and cover with a clean kitchen towel while cooling to keep the crust soft.
