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Soft Yogurt Buns (Pogaca)

This soft, yogurt-based dough creates tender, fluffy buns with a rich crumb and golden finish. Perfect for shaping, filling, or enjoying warm on its own.
Shared notes will appear here.
All-Day Breakfast
Turkish
Kitchen Pace : 🕒🕒🕒
Servings: 16
Recipe by NAVA Kitchen
Soft yogurt buns with golden tops, sprinkled with sesame and nigella seeds, arranged on a parchment-lined tray over a gold rack.
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Ingredients:

  • 1 cup warm milk
  • 1 cup yogurt
  • ⅔ cup oil
  • 2 tbsp butter, softened
  • 2 egg whites, yolks reserved for topping
  • 1 tbsp instant yeast
  • 2 tsp sugar
  • 2½ tsp salt
  • 4½ cups flour, add gradually

Method:

Start Cooking
Mix the Liquids
  • In a large bowl, combine: warm milk, yogurt, sugar, instant yeast. Stir gently.
  • Add: egg whites, oil, butter. Mix until smooth.
Add the Flour
  • Add: flour and salt. Mix until combined.
  • Gradually add remaining flour until dough becomes: soft, smooth, slightly tacky, not wet, not stiff.
  • Knead for 8-10 minutes, until elastic and smooth.
First Rise
  • Cover with plastic wrap or a kitchen towel.
  • Let rise for 60-75 minutes, until puffy and nearly doubled.
Shape
  • Line a baking tray with parchment paper.
  • Divide the dough and shape as desired: filled buns, plain rolls, sandwich-style buns.
  • Place shaped dough on the prepared tray.
Second Rise
  • Cover lightly and let rise 25-35 minutes, until puffy.
Bake
  • Brush with reserved egg yolks. Sprinkle with sesame or nigella seeds, if desired.
  • Bake at 375°F (190°C) for 20-22 minutes, until golden. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Yogurt creates a softer, richer dough with a tender crumb.
  • Instant yeast can be mixed directly into the liquids.
  • Use warm, not hot ingredients.
  • Add flour gradually to avoid a dense dough.
  • Dough should feel soft and slightly tacky.
  • This dough may rise slower due to richness — give it time.
  • Do not underbake.
  • Cover lightly after baking for extra softness.
 
Make it yours
  • Toppings: egg yolk, sesame, nigella, shredded cheese.
  • Fillings: feta and parsley, mashed potato, mozzarella, sliced hot dog, ground beef (cooked & cooled), olive paste.
  • Shapes: round buns, filled pogaca, sandwich rolls.
 
At the table
  • Serve warm or at room temperature.
  • Perfect for breakfast, tea time, lunchboxes, or served as soft sandwich bread.
  • Freezes well and reheats beautifully.

My notes:

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Nutrition:

Calories: 248 kcal | Carbohydrates: 29 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 9 mg | Sodium: 85 mg | Potassium: 104 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 85 IU | Vitamin C: 0.1 mg | Calcium: 45 mg | Iron: 2 mg
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