These cheese-filled mini pogaca work equally well on the breakfast table or packed for a picnic. The dough is simple and budget-friendly, and it turns golden in the oven in no time.
Stir together the lukewarm milk, yeast and sugar, and let it foam for 5 minutes.
Add the flour, egg, salt and oil, and knead until you have a soft dough that does not stick to your hands.
Cover the dough and leave it somewhere warm to rise for 15 minutes, until it visibly puffs up.
Pinch off small pieces of dough, fill each with grated kaşar, roll into balls and arrange on a lined baking tray.
Brush the tops with beaten egg yolk, sprinkle with sesame seeds and bake in an oven preheated to 190°C for 20 minutes, until golden.
Keep the dough somewhere warm but draft-free while it rises, or it will puff up unevenly. Once cooled, the rolls stay fresh in a closed container for two days. Allergens: contains wheat (gluten), egg, dairy and sesame.
If you use village cheese instead of kaşar, the filling becomes saltier; in that case reduce the salt in the dough by a pinch.
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