As much as Asian countries’ cuisine is based on rice products, food culture in Turkey is largely based on bread. So much so that without bread, according to my dear hubby, a family meal cannot commence. Rather than eat bread-less, a member of the family will be sent immediately to procure some. In fact, most large apartment buildings even have fresh bread delivery a few times a day! Acma is a light breakfast bread, eaten along side a traditional Turkish breakfast or solely with a cup of fragrant Turkish tea. After all, the morning rush is a global predicament.
This bread is slightly sweet and rich, perfect just by itself or made exquisite with the addition of a bit of butter and honey. Or strawberry jam. Oh deliciousness!
Acma (Rich Turkish Rolls)
1 1/2 cups hot milk
1/2 cup oil
3 TB sugar
1/2 tsp salt
1 TB yeast
Separate the egg yolks. Beat egg whites a little and mix with milk, oil, sugar, salt, yeast and flour. Set aside to rise 1 hour.
Divide the dough into egg sized pieces. Shape each into a rope and twist. Bring the ends together and seal. Place the rolls on a baking sheet. Brush with the reserved egg yolk and sprinkle with sesame seeds. Let rise for 30 minutes. Bake at 375 for 15 minutes.