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Basic Pogaca Dinner Rolls

photo: Scott Phillips

Yield: 17 rolls

Though there are many options for filling pogaca, these light, soft, airy dinner rolls are also delicious plain, shaped into simple rolls and sprinkled with sesame or poppy seeds.


For the dough

  • 1 cup whole milk, warmed to 105°F
  • 1 Tbs. (9 grams) active dry yeast
  • 2 tsp. granulated sugar
  • 1 large egg
  • ½ cup canola oil; more as needed
  • 13½ oz. (3 cups) all-purpose flour; more as needed
  • 2 tsp. kosher salt

For shaping and baking

  • 1 large egg
  • 1 tsp. whole milk
  • 3 Tbs. sesame seeds or poppyseeds (optional)

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 25
  • Sodium (mg): 150
  • Carbohydrates (g): 19
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 4


Make the dough

  • In the bowl of a stand mixer, combine the milk, yeast, and sugar. Set aside until foamy, about 5 minutes. Whisk in the egg and oil. Put the dough hook on the stand mixer. Add the flour and salt, and mix on low speed until the flour is incorporated, scraping the bowl as needed. Increase the speed to medium low, and knead until smooth and stretchy, 8 to 10 minutes. (Alternatively, combine and knead the dry ingredients by hand.)
  • Lightly flour a work surface, and lightly oil a large bowl. turn the dough out onto the surface and sprinkle lightly with flour. Shape into a ball, and transfer to the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 1-1/2 hours.

Shape and bake

  • Line a large rimmed baking sheet with parchment.
  • Lightly flour a clean work surface, and turn the dough out onto it. Deflate the dough and divide into 17 pieces, about 1-1/2 oz. each. Roll each piece into a ball and place on the baking sheet, leaving at least 2 inches between each, less if you like a flat-edge look (as pictured). Cover with plastic wrap, and let rise at room temperature until an indentation remains after you press a roll with a finger, 30 to 40 minutes.
  • Meanwhile, position a rack in the center of the oven and heat to 350°F.
  • Whisk the egg and milk, and lightly brush each roll with the wash. Sprinkle with poppy or sesame seeds, if you like. Bake until golden brown, 20 to 25 minutes. Cool on the baking sheet set on a wire rack. Serve warm or at room temperature, preferably on the same day.


You can shape the pogaca a day ahead. Before the final rise, cover and refrigerate for up to 24 hours. Let them have their final rise at room temperature as directed, and then bake as directed. You can also freeze them on a baking sheet before the final rise and transfer to a freezer bag once frozen solid. Thaw overnight in the refrigerator before allowing to rise at room temperature for 1 to 1-1/2 hours, then bake as directed. The great thing about this option is that you can thaw just a few at a time and have pogaca whenever you want.


Rate or Review

Reviews (4 reviews)

  • janmaus | 11/08/2017

    This is very similar to the basic pan rolls that have been on our holiday table since I was a child, at least 70 years in my mostly English and Scandinavian midwestern family. My recipe has less fat, about 1/3 c melted butter, and a little less salt, but those are the only differences. I can attest the dough is easy to handle, the rolls light, and tender. I plan to try some of the fillings immediately, probably the feta version. For the person who wanted to sub another liquid for milk--the taste and texture will be different. I used soy milk one year for a lactose intolerant guest, and could definitely taste the soy--next time for me, just water. The texture was similar to Italian bread rolls.

  • ljaweston | 11/06/2017

    Thank you for the recipes. Do you think something could be substituted for the milk without a substantial change to the texture? Maybe soy milk or almond milk? Thank you.

  • panettone | 09/25/2017

    I used half the dough to make plain roles and the other half to make the apple-filled version. We liked them both but next time I would use a different oil, as the baked canola oil has a slightly fishy flavor. I also found the dough to be quite soft, which make wrapping it around the apple filling a bit of a challenge.

  • CaterChef | 09/15/2017

    We made this today and I'm very impressed. The resulting bun was perfectly textured. However I found there was too much salt so we will be cutting the salt in half for the next batch. Otherwise, great recipe!

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