Erzincan Ketesi (Turkish Stuffed Bread Rolls)

First, for the filling: melt 2 tablespoons of butter in a pan. Add 2 water glasses of flour and sauté until the flour is fragrant. After sautéing, add 1 teaspoon of salt and stir to combine. Transfer the prepared filling to a plate and let it cool.

For the dough: in a glass bowl, combine 1 packet of fresh yeast, 1 water glass of warm water, 1 water glass of vegetable oil, and 2 water glasses of warm milk, and mix together. Then add less than 1 tablespoon of salt and enough flour and knead. The dough should be softer than earlobe consistency — soft but not sticky to the hands. Divide into 13 equal portions, cover with plastic wrap, and let rest for 10 minutes. Roll each portion out to a medium size on a floured surface. Spread 2 tablespoons of vegetable oil over them. Sprinkle the prepared flour mixture evenly over the surface, then roll them up into a log shape and tuck one end inward to form a rose shape. Make 13 kete this way. Arrange the prepared kete on a parchment-lined baking tray. Let them rest for 10 minutes to rise. Then gently press down the tops with your fingertips. Brush with egg yolk (2 yolks) and bake in a preheated oven at 200°C (390°F) for 20–25 minutes.