Great sandwich recipe or specifically I used them for homemade hot dogs and the kids were thrilled.
It is best to bake them in 2 rounds so the buns won's stick to each other or make a half dose. You can also freeze the excess buns and use them when needed. The buns are soft and delicious.
  • about 900 g of flour
  • 1 cube of fresh yeast (40 g)
  • a pinch of sugar
  • 1 full teaspoon salt
  • 250 ml of liquid yogurt
  • 250 ml of milk
  • 2 egg whites
  • 90 + 10 ml oil
  • 2 egg yolks for coating + sesame seedsPreparation:
  1. In a deep bowl, dissolve the yeast in warm milk with a pinch of sugar. It does not have to be activated, just let it dissolve. 
  2.  Then add the remaining ingredients and knead a soft dough, first add 800 g of flour and if necessary add more, the dough should be soft and non-stick. Coat it with 10 ml of oil and let it rise for about 1 hour covered with plastic foil.
  3. Then, transfer it to a greased surface and divide it into 16 balls. Spread each ball in a round shape disk size about 12 cm using a rolling pin and roll it like a kifla.
  4. Arrange the buns on a baking tray lined with baking paper, leave them covered with foil for another 20 minutes, then coat them with egg yolks and sprinkle with sesame seeds if desired.
  5. Bake at 180 C degrees for about 20-25 minutes or until nicely browned.