Poaca, Turkish Rolls with Sheep’s Cheese Filling

5 from 2 votes
Total Time 1 hr 55 mins
Course Dinner
Cuisine European
Servings 4 people


  • 250 g Flour
  • 1 Pck. Dry yeast
  • 50 ml Lukewarm water
  • 50 ml Milk lukewarm
  • 50 ml Cooking oil neutral
  • 1,5 tsp Salt
  • 0,5 tbsp Sugar
  • 1 Egg
  • Sesame black
  • Sheep milk cheese


  • Separate egg. Mix the egg white, water, milk, oil, sugar and salt together. Mix the flour and dry yeast in a bowl. Gradually knead in the milk mixture with the dough hook running. When everything is used up, keep kneading until you have a smooth, non-sticky dough. Cover the bowl and let the dough rest in a warm place for at least 1 hour.
  • When it has doubled its volume after the rest period, knead it briefly with your hands on the work surface (without flour) and then form 4 balls out of it. Plate each one so that it can be filled with the sheep's cheese. Since the dough is very elastic, the amount of cheese can be determined as desired (therefore no amount is given there).
  • Then arrange the cheese in the middle, pull up the sides all around and press firmly together in the middle. Then place the bales with the joint facing down on a baking sheet lined with baking paper, cover with a cloth and leave to rest until the oven has heated up. Heat the oven to 200 ° O / bottom heat.
  • When it has reached its temperature, brush the rolls with the remaining egg yolks and sprinkle with sesame seeds. Then slide the tray into the oven on the 2nd rail from below. The baking time is 15-20 minutes. They should be golden brown.
  • They taste best slightly warm, but can be stored in the refrigerator for a few days and then baked again. That doesn't detract from the taste.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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