Bakery Secret: Fluffiest Turkish Rolls (Asthma/Açma) Recipe | Stays Soft for 3 Days

Welcome to the Culinary Compass! We're coming to you live from Gaziantep to share an incredibly special, authentic family recipe: Asthma (often called Açma in Turkish), a buttery, incredibly soft yeast pastry roll. If you've struggled to achieve that perfect bakery-quality fluffiness at home, this tutorial is for you.

We reveal professional techniques and a key ingredient—mineral water—that ensures these Gourmet rolls stay fresh and melt-in-your-mouth soft for up to three days. Learn precise yeast handling, optimal proofing times (including an overnight refrigerator option), and our signature shaping method (folding, rolling, and twisting the knot).

This video offers Culinary Education on achieving superior texture and flavor in yeast doughs, focusing on the careful incorporation of butter for maximum flakiness. Watch closely as we prepare the secret topping mixture (egg yolk, powdered sugar, and oil) to create a beautiful, golden, thin glaze, mimicking the best professional bakeries. Master this technique and elevate your Healthy Living breakfast or snack routine!

Full Recipe Below (Makes 12 large rolls):

INGREDIENTS:

1 cup (200ml) lukewarm milk
2 tablespoons sugar
1 bottle mineral water (or sparkling water)
1 packet instant dry yeast
1/2 cup vegetable oil
1 egg white (reserve yolk for topping)
6.5 non-heaping cups flour (use approximately 6 to 7 cups total, adjusting for consistency)
1 level tablespoon salt
Softened butter (approximately 1 tsp per roll)

TOPPING:

1 egg yolk
1/2 tablespoon powdered sugar
1 tablespoon vegetable oil

INSTRUCTIONS:

1. Combine milk, sugar, mineral water, and yeast. Mix briefly.
2. Add oil and egg white. Gradually incorporate flour and salt.
3. Knead well for 2-3 minutes until smooth. Cover and let rise for at least 1 hour until doubled.
4. Divide dough into 12 equal pieces. Place 1 teaspoon of softened butter on each piece and press gently to incorporate. Rest for 15 minutes.
5. Take one piece, stretch it by hand to the size of a dessert plate. Fold in half, stretch slightly, and roll up into a log. Rest all logs for 15 minutes.
6. Shape the logs by twisting and coiling into a knot shape. Place on a parchment-lined baking sheet.
7. Proof (rest) for another 20 minutes.
8. Prepare topping by whisking egg yolk, powdered sugar, and oil until smooth. Brush a thin layer over the rolls.
9. Bake in a preheated oven at 400°F (200°C) for approximately 20 minutes, or until deeply golden brown.