Turkish Buns (Pogaca): Authentic Recipe for Soft, Buttery Homemade Rolls

Discover the irresistible world of pogaça, traditional Turkish buns that’ll revolutionize your baking game. These pillowy-soft, perfectly coiled delights are more than just bread – they’re a testament to centuries of Turkish baking expertise that you can now recreate in your own kitchen.

You’ll love how versatile these buns are. While traditionally shaped into elegant crescents, they’re just as delicious when formed into simple rounds or creative coils. Whether you’re hosting a brunch or seeking a special addition to your bread basket, these Turkish buns deliver rich, buttery flavor in every bite.

Pro tip: Let these buns rise properly – it’s the secret to achieving that signature cloud-like texture that makes pogaça absolutely unforgettable.

What Are Turkish Buns

Turkish buns known as pogaça (poh-ah-cha) are traditional pastries cherished for their incredibly soft fluffy texture. These versatile baked goods feature a rich buttery dough that sets them apart from ordinary bread rolls.

The authentic pogaça dough combines:

• High-quality butter
• Whole milk
• Powdered sugar
• White flour
• Active dry yeast
• Fresh eggs

These buns can take several shapes including:

• Traditional crescents
• Simple rounds
• Half-crescents
• Small balls

Each shape maintains the signature pillowy texture that makes pogaça distinct. The crescent shape holds special significance as it represents the traditional form these buns have taken throughout Turkish culinary history.

The versatility of pogaça extends to both sweet and savory variations. While the base dough remains consistent the filling options are endless. A single batch yields approximately 18-20 regular-sized buns making them perfect for:

• Family gatherings
• Breakfast spreads
• Tea time snacks
• Lunch accompaniments

The hallmark of authentic pogaça lies in its tender crumb structure and rich buttery flavor. The carefully balanced ingredients create a dough that’s easy to work with and delivers consistently excellent results. Unlike standard dinner rolls these Turkish buns maintain their softness for several days when stored properly.

Batch Size	Serving Size	Butter Required	Flour Needed
18-20 buns	1-2 per person	125g	3.5 cups

Equipment Needed

To make perfect Turkish buns you’ll need these essential kitchen tools divided into three main categories:

Basic Mixing Equipment

• Large mixing bowl for combining ingredients
• Measuring cups and spoons for precise portioning
• Kitchen scale (optional but recommended for accuracy)
• Grater if adding cheese toppings

Dough Preparation Tools

• Clean work surface that can be floured
• Rolling pin for shaping the dough
• Dough scraper (optional but helpful)
• Clean kitchen towels for covering dough while rising

Baking Essentials

• Large baking sheets or trays
• Parchment paper or silicone baking mats
• Pastry brush for egg wash
• Standard home oven
• Use glass or stainless steel mixing bowls for better temperature control
• Choose heavy bottom baking sheets to prevent burning
• Keep a spray bottle with water handy to create steam in the oven
• Silicon mats work better than parchment paper for even baking

Equipment Category	Essential Items	Optional Items
Mixing	Bowl Measuring Tools	Kitchen Scale
Preparation	Work Surface Rolling Pin	Dough Scraper
Baking	Baking Sheets Oven	Silicon Mats

Remember to prepare all equipment before starting your Turkish buns. Having everything ready ensures a smooth baking process and helps achieve those perfectly soft pillowy results characteristic of authentic Turkish buns.

Required Ingredients

Create authentic Turkish buns with these precise measurements of ingredients divided into three essential components: dough base filling and topping.

For The Dough

• 2.5 cups all-purpose flour or bread flour
• 1.5 teaspoons active dry yeast
• 1 cup warm milk
• 1/2 cup warm water
• 1 pinch sugar
• 1 teaspoon salt
• 2 tablespoons butter softened
• 1 egg for dough mixture

For The Filling

• 1/2 cup feta cheese crumbled
• 1/4 cup fresh parsley finely chopped
• 1 medium onion finely diced
• 1 teaspoon black pepper
• Optional: ground beef or potato filling
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1 egg yolk for egg wash
• 1 tablespoon milk for egg wash
• 2 tablespoons sesame seeds
• 1 tablespoon nigella seeds
• Pinch of salt

Ingredient Type	Amount per Batch	Prep Time
Dough Base	800g total	15 min
Filling	250g total	10 min
Toppings	50g total	5 min

Making The Dough

Mix together the dry ingredients in a large bowl including 2.5 cups all-purpose flour 1.5 teaspoons yeast 1 pinch sugar and 1 teaspoon sea salt. Then add your wet ingredients.

Mixing And Kneading

Start by combining warm water warm milk and olive oil with the dry mixture. Mix with a spoon until the yeast dissolves before adding salt. Transfer to a stand mixer with dough hook attachment and mix on medium speed for 15 minutes. If kneading by hand pull the dough from bottom to top repeatedly for 20 minutes. The dough will be sticky but avoid adding extra flour. Instead use olive oil on your work surface to prevent sticking. Keep kneading until the dough becomes smooth and elastic.

First Rise

Place the kneaded dough in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm draft-free spot for 1 hour or until doubled in size. The dough should feel soft and pillowy when gently poked. For best results maintain the room temperature between 75-85°F during rising. This initial rise develops the dough’s structure and flavor. The dough is now ready for shaping into Turkish buns.

Shaping The Buns

After the first rise divide your dough into portions to create perfectly shaped Turkish buns. Shape each portion based on your preferred style whether round sandwich buns or traditional pogaca.

Adding The Filling

Distribute the dough into 10 equal pieces using a sharp knife or dough scraper. For filled buns place 1 tablespoon of cheese mixture in the center of each flattened piece. Fold the dough over to create a half-moon shape then seal the edges. For sandwich style buns shape each piece into a 6×4 inch rectangle using your fingertips. Leave some filling visible at the edges for an appetizing appearance.

• 1 egg yolk
• 1 tablespoon water

Rising Time	Temperature	Visual Cue
30 minutes	Room temp	Slightly puffy
Don’t exceed 45 min	68-72°F	1.5x original size

Baking Instructions

Perfect Turkish buns require careful attention to temperature timing and technique during the baking process. Follow these detailed instructions for optimal results.

Topping And Glazing

Before baking brush your shaped buns with egg wash using one beaten egg mixed with a tablespoon of milk. Apply the wash evenly across the surface using gentle strokes. Sprinkle sesame seeds nigella seeds or dried parsley on top according to your preference. For a traditional finish combine both sesame and nigella seeds.

Baking Time And Temperature

Preheat your oven to 180°C (360°F) with the fan setting. Position the rack in the middle of the oven for even heat distribution. Place a small dish of water on the bottom rack to create steam which helps develop a golden crust. Bake the buns for 25 to 30 minutes or until they achieve a rich golden brown color.

Baking Specifications	Details
Temperature	180°C/360°F (fan)
Baking Time	25-30 minutes
Rack Position	Middle
Visual Indicator	Golden brown
Steam Method	Water dish on bottom rack
Internal Temperature	180°F when done

Monitor the buns during the final 5 minutes of baking to prevent over browning. The buns are done when they sound hollow when tapped on the bottom. Let them cool on a wire rack for 10 minutes before serving.

Serving And Storage Tips

Room Temperature Storage

Store Turkish buns in a bread bag or plastic bag at room temperature. They maintain their fresh taste and soft texture for up to 3 days. Place them in a cool dry spot away from direct sunlight to prevent mold growth.

Refrigerator Storage

Pack your Turkish buns in an airtight container before refrigerating. This method keeps them fresh for up to 3 days. The container prevents moisture loss and helps maintain their signature pillowy texture.

Freezer Storage

For long term storage follow these steps:

• Let buns cool completely
• Wrap each bun individually in plastic wrap or foil
• Place wrapped buns in a freezer bag
• Remove excess air from the bag
• Label with date
• Store up to 3 months

Storage Method	Duration	Temperature	Container Type
Room Temp	3 days	68-72°F	Bread/plastic bag
Refrigerator	3 days	35-40°F	Airtight container
Freezer	3 months	0°F	Wrap + freezer bag

Reheating Instructions

To restore the fresh baked taste and texture:

Oven Method

• Preheat oven to 250°F
• Place buns directly on rack
• Heat for 10 minutes
• Check center is warmed through

Quick Refresh

For slightly stale buns:

• Lightly sprinkle with water
• Wrap in foil
• Heat in oven until soft
• Let rest 2 minutes before serving

Store any leftover reheated buns using the storage methods above but consume within 24 hours for best quality. The texture may change slightly after reheating but the taste remains delicious.

Recipe Notes And Variations

Alternative Fillings

• Minced meat (ground beef or lamb) with onions and spices
• Potato mashed with herbs
• Spinach and feta mixture
• Plain cheese (using kashkaval or yellow cheese)
• Olive and cheese blend
• Mushroom and herbs

Dough Variations

• Add whole wheat flour for a healthier version (replace up to 1/3 of white flour)
• Include milk powder for softer texture
• Use olive oil instead of butter for a Mediterranean twist
• Add herbs to the dough for extra flavor
• Incorporate yogurt for tangier taste

Shape Options

• Traditional round buns
• Crescent shapes
• Small balls for party servings
• Sandwich-style rectangular shapes
• Braided versions
• Mini pogaca for appetizers

Pro Tips

• Let dough rise in a warm spot (24-27°C) for best results
• Brush with egg wash twice for extra shine
• Score the top before baking for decorative effect
• Add a pan of water in the oven for crispy crust
• Rest dough in refrigerator overnight for enhanced flavor
• Knead dough until it passes the windowpane test

Regional Variations

Region	Distinctive Features	Common Fillings
Istanbul	Softer texture	Cheese & parsley
Aegean	Olive oil based	Herbs & olives
Black Sea	More dense	Potato & anchovy
Central	Flakier texture	Ground meat

Common Troubleshooting

• If dough is too sticky add flour 1 tablespoon at a time
• For dense buns check yeast freshness
• Prevent dry spots by covering during rise
• Fix tough texture by avoiding over kneading
• Ensure proper sealing to prevent filling leakage
• Maintain consistent oven temperature
• Store at room temperature up to 3 days
• Freeze unbaked shaped buns up to 2 months
• Refrigerate filled buns no longer than 5 days
• Thaw frozen buns overnight in refrigerator
• Reheat at 350°F for 5 minutes before serving

Conclusion

Turkish buns (pogaça) bring the warmth and comfort of traditional Turkish baking right to your kitchen. Their versatility in both sweet and savory variations means you’ll never run out of delicious ways to enjoy them.

With proper technique and attention to detail you can create these pillowy soft delights that rival any bakery version. Whether you’re serving them at breakfast filling them with your favorite ingredients or freezing them for later these authentic Turkish buns are sure to become a staple in your baking repertoire.

Give these time-honored treats a try and discover why they’ve remained a beloved part of Turkish cuisine for generations. Your family and friends will thank you for introducing them to these irresistible buttery delights.