Açma (Turkish Soft Milk Rolls)

Açma are pillowy Turkish yeast rolls enriched with milk and butter, sold warm from bakery windows across Turkey each morning. They’re softer and richer than simit, perfect split open with cheese or jam.

Ingredients

• 1 cup (240ml) warm milk
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tbsp sugar
• 3 1/2 cups (440g) all-purpose flour
• 1 tsp salt
• 1/4 cup (60ml) plain yogurt
• 3 tbsp melted butter, plus more for brushing
• 2 tbsp olive oil
• 1 egg yolk, for brushing
• Sesame or nigella seeds, for topping

Instructions

1. Activate the yeast
   Combine the warm milk, yeast, and sugar in a bowl. Let sit for 10 minutes until foamy.
2. Make the dough
   In a large bowl, mix the flour and salt. Add the yeast mixture, yogurt, melted butter, and olive oil. Knead for 8-10 minutes until smooth and elastic.
3. Let it rise
   Cover the dough and let rise in a warm spot for about 1 hour, until doubled in size.
4. Shape the rolls
   Punch down the dough and divide into 12 pieces. Roll each into a rope, then coil into a knot or round shape and place on a lined baking sheet.
5. Proof again
   Cover and let rise for another 30 minutes.
6. Bake
   Preheat the oven to 375F (190C). Brush the rolls with egg yolk and sprinkle with sesame seeds. Bake for 18-20 minutes until golden. Brush warm rolls with a little extra butter before serving.

Açma are best eaten the same day, still warm, alongside Turkish tea.