These soft Turkish breakfast rolls are made from yeast dough kneaded with milk, eggs, and plenty of butter, shaped into triangles, and baked. They are especially good served warm with hot tea.
Dissolve the yeast in the lukewarm milk. Add the sugar, eggs, and flour and knead; add the melted butter last and knead until smooth.
Cover the dough and let it rise in a warm place until doubled in size.
Divide the dough into small pieces, shape them into triangular acma rolls, and arrange them spaced apart on a baking sheet.
Important: Let the rolls complete the second proof, lasting 20 minutes, before baking. Brush with egg yolk and sprinkle with nigella seeds, then bake in the preheated oven until golden.
Important: Do not bake before the second proof; this proofing stage helps the rolls puff up. Allergens: Contains wheat (gluten), eggs, and milk/dairy. Caution: If the oven is too hot, the outside may brown before the inside is cooked; use the middle rack.
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