Turmeric Rolls

Instructions

1. 1

   Combine warm milk, honey, and yeast in a bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: Ensure the milk is warm but not hot, around 40-45°C, to activate the yeast properly.

2. 2

   Mix turmeric powder, ginger, and black pepper together in a small bowl, then add to the flour along with sea salt in a large mixing bowl.

   Tip: Sifting the spices with flour ensures even distribution of turmeric color and flavor.

3. 3

   Pour the yeast mixture and olive oil into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable; add a touch more flour if needed.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes until doubled in size.

   Tip: A warm kitchen corner or turned-off oven works well for rising.

5. 5

   Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and place on a baking tray lined with parchment paper.

   Tip: Space the rolls about 2 inches apart to allow room for expansion during baking.

6. 6

   Cover the rolls with the damp cloth and let them proof for 30 minutes until puffy and soft to the touch.

   Tip: The rolls should increase noticeably in size but not spread into each other.

7. 7

   Preheat oven to 200°C. Brush the rolls lightly with a bit of olive oil and sprinkle sesame seeds on top.

   Tip: Avoid pressing down on the rolls when brushing to maintain their light, airy texture.

8. 8

   Bake for 22-25 minutes until golden brown and a hollow sound is heard when tapped on the bottom.

   Tip: Check rolls at 20 minutes; every oven varies slightly in temperature.