Turkish Soft Bread Rolls with Cheese and Herbs
Poğaça
These fluffy, golden Turkish bread rolls have a tender, pillowy texture with savory cheese and fresh herb filling. They emerge from the oven with a beautiful golden crust and irresistible aroma. Perfect for breakfast, afternoon tea, or as a satisfying snack that brings comfort with every bite.
Ingredients
Instructions
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Activate the yeast
Dissolve yeast and sugar in warm milk (around 37°C). Let stand for 5-7 minutes until foamy and bubbly on top. The mixture should smell yeasty and have a thick foam layer. Do not use milk that's too hot as it will kill the yeast.
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Make the dough
Melt butter and let cool slightly. In a large bowl, whisk together flour and salt. Add the yeast mixture, melted butter, and 1 beaten egg. Mix for 8-10 minutes until smooth and elastic dough forms. The dough should be soft but not sticky. Do not add too much flour or the rolls will be dense.
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First rise
Place dough in oiled bowl and cover with damp towel. Let rise in warm place for 60-75 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-proof or the texture will be compromised.
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Prepare filling
Crumble feta cheese into small pieces. Finely chop fresh dill and parsley, removing thick stems. Mix cheese with herbs in a bowl for 2-3 minutes until well combined. The mixture should be evenly distributed with no large cheese chunks. Do not add salt as feta is already salty.
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Shape the rolls
Punch down dough and divide into 12 equal pieces. Roll each piece into a circle about 10cm wide on lightly floured surface. Place 1 tablespoon filling in center, then gather edges and pinch tightly to seal. Place seam-side down on lined baking sheet. Do not overfill or they will burst during baking.
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Second rise
Cover shaped rolls with clean towel and let rise for 30-40 minutes until noticeably puffed and light to touch. They should increase by about 50% in size and feel airy when gently pressed. Do not skip this step or the rolls will be dense.
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Bake the poğaça
Preheat oven to 180°C. Brush tops with beaten egg yolk mixed with 1 tbsp water, then sprinkle with sesame seeds. Bake for 20-25 minutes until deep golden brown and hollow-sounding when tapped. Internal temperature should reach 90°C. Do not open oven door for first 15 minutes or they may collapse.
Tips
Cooking Tips
For extra fluffy poğaça, use a combination of milk and yogurt (200ml milk + 50ml yogurt) in the dough. This creates a more tender crumb and slight tang that enhances the overall flavor.
Alternatives
Replace feta with grated kasar cheese or mozzarella for a milder flavor, though the texture will be stretchier. You can also substitute dried herbs (1 tbsp total) if fresh aren't available, but add them to the cheese 10 minutes before using to rehydrate.
Serving & Storage
Serve warm with Turkish tea or ayran. Store in airtight container for up to 3 days at room temperature, or freeze for up to 1 month. Reheat in 150°C oven for 5 minutes to restore softness.
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