Turkish buns with potatoes and feta cheese
4 servings
100 minutes
Turkish rolls with potatoes and feta are delicate and airy pastries with a rich flavor that perfectly combines the softness of potatoes and the spiciness of feta cheese. This recipe is rooted in traditional Turkish cuisine, where potatoes are often used to give the dough a special lightness and tenderness. The rolls have an appetizing golden crust, and the sesame accent adds an exquisite aroma. They can be served as a standalone snack or as an addition to breakfast, dinner, or festive tables. They pair excellently with a cup of fragrant tea or light sauces. Due to their simplicity in preparation and the availability of ingredients, they become a favorite treat at family meals, delighting with their cozy taste and warming texture.
1
Dissolve the yeast in slightly warm milk with sugar. Leave for 15 minutes. Then add salt, vegetable oil, grated or mashed baked potato, crumbled feta cheese, and gradually sifted flour. Knead a soft and elastic dough. It is very important not to add too much flour; otherwise, instead of airy buns, you will get rubbery ones. My dough turned out very soft. Let the dough rise at least twice its size for about 1–1.5 hours.
- Dry yeast: 20 g
- Milk: 200 ml
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Vegetable oil: 50 ml
- Potato: 2 pieces
- Brynza cheese: 100 g
- Wheat flour: 400 g
2
The prepared dough should be divided into 12 equal parts, and each should be shaped into a round bun. Place on a baking sheet lined with parchment paper. Cover and let rise for another 30-40 minutes. Then lightly brush with milk and sprinkle with sesame seeds. I sprinkled half and left half plain, as my husband doesn't really like toppings.
- Milk: 200 ml
- Sesame seeds: 3 tablespoons
3
Bake in a preheated oven at 180 degrees for 20-25 minutes until golden.
4
Remove from the oven, let rest for 10-15 minutes, and serve.
