Potato Borek Rolls
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Sally's Blog https://sallys-blog.de/
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- Total Time
- 2hrs 30mins
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- Serves
- 24
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- Calories
- 212
Borek rolls come in may shapes and sizes and with different filings. These borek rolls are made from a fluffy yeast dough, rolled out with a thin wooden rolling pin called oklava. The thin yufka sheets will then be filled with an aromatic potato mixture and rolled into small pastry swirls called Gül böreği. It’s easy to make them vegan-friendly, too – simply leave out the egg in the yeast dough and use plant milk instead of dairy. Borek rolls can be enjoyed warm and cold. Instead of a vegetarian potato filling, you may also opt for beef mince or cheese prepared with Beyaz Peyni, which is produced from cow’s milk. Borek rolls are also great as a snack or finger food, and they can be prepared in advance and stored in the freezer. User generated recipes have not been re-tested by Kenwood.
recipe updated Sep 10, 2025
Ingredients
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- Water
- 150 g
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- Milk
- 150 g
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- Potato
- 800 g
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- Carrot
- 700 g
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- Onion
- 150 g
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- Garlic clove
- 2
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- Fresh parsley
- 50 g
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- Fresh yeast
- 20 g
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- Sugar
- 1 teaspoon
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- Sunflower oil
- 120 g
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- Egg
- 2
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- Olive oil
- 2 tablespoons
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- White vinegar
- 1 tablespoon
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- Salt
- 1 teaspoon
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- All purpose flour
- 600 g
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- Salt
- 1 tablespoon
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- Black pepper
- 2 teaspoons
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- Sweet paprika
- 1 tablespoon
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- Milk
- 2 tablespoons
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- Sesame seeds
- 50 g
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- All purpose flour
- as needed
Tools
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Oven
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Stove
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Cooking Chef XL
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Small bowl
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Frying pan - large
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Food processor attachment
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Baking tray - large
Step preview
- Add the ingredients into the appliance bowl
- Stir until the yeast has dissolved
- Fit the Dough Tool
- Add the next ingredients into the appliance bowl
- Knead until smooth – 10 minutes, speed 1
- Remove the Dough Tool
- Shape the dough into a ball and oil lightly to prevent drying out
- Place the dough back into the appliance bowl, fit the splashguard
- Prove until doubled in size – 30 minutes, 34ºC, speed off
- Making the filling:
- Fit the Fine grating disc to the Food Processor attachment
- Working in batches, grate the ingredients into the attachment
- Remove the attachment from the machine
- Add the grated vegetables and the next ingredients into a large frying pan
- Cook until softened – 5 minutes, medium-high heat
- Remove from the heat and let cool
- Making the rolls:
- Pre-heat the oven - 185ºC
- Line two baking trays with parchment paper
- Transfer the dough onto a floured work surface
- Divide the dough into 12 equal pieces and shape each piece into a ball
- Using a rolling pin, roll out the balls into very thin rounds
- Divide each round in half, creating two half circles
- Place about 2 Tbsp of potato filling on each half
- Loosely roll up the half circle and then roll into a swirl
- Tuck the end underneath the swirl
- Place the rolls on the baking trays, spacing them apart evenly
- Add the ingredients into a small bowl and stir to combine
- Brush the swirls with the egg mixture and sprinkle with sesame seeds
- Bake until golden brown – 30 minutes, 185ºC
- Remove from the oven and cover with kitchen towel
- Serve