Turkish Açma Bread Rolls
Ingredients
- 1 packet fresh yeast (42g) or 1.5-2 packets instant yeast
- 1 cup lukewarm milk (using 200ml cup)
- 1 cup lukewarm water
- 1 cup vegetable oil
- 2 egg whites (reserve yolks for brushing)
- 2 tablespoons sugar
- 1.5 teaspoons salt
- 6 cups flour (dough should be sticky; add up to 1/4 cup more if needed)
- 125g soft butter
- Vegetable oil for hands and work surface as needed
Preparation
Combine lukewarm water, milk, sugar, and yeast in a bowl and stir until yeast dissolves.
Add vegetable oil, egg whites, and salt, then gradually add flour to form a slightly sticky dough and oil hands to shape it.
Cover the dough and let it rise for 1 hour.
Oil hands again and gently shape the dough.
Oil the work surface without using flour and place the dough on it, stretching it out with fingertips.
Spread softened butter evenly over the dough.
Fold one side to the center and spread butter on it.
Fold the other side over to cover and spread butter on top, forming a long rectangle.
Spread butter on half of the rectangle and fold the other half over to make a square.
Stretch the square slightly with hands and cut into strips about two fingers wide.
Stretch the strips slightly, fold in half, twist the ends in opposite directions to form a spiral, and tie into a knot.
Place on a baking sheet lined with parchment paper, cover, and let rise for 20 minutes.
Brush with egg yolk and bake in a preheated 200°C oven with top and bottom heat for 20 minutes.
After baking, cover the açmas and let them cool slightly before serving.
Tips
This method makes the açmas turn out better.
Prepare extra and freeze for convenience.
