Yogurt Rolls
These rolls taste so delicious when they are warm and fresh from the oven, but are still soft and fluffy the next day.
2 h
Easy
6
Recipe Ingredients
- 1×7 grams sachet of dried yeast
- 1 teaspoon caster sugar
- 4 tablespoons water, lukewarm
- 300 grams plain flour
- pinch of salt
- 75 millilitres water, lukewarm
- 75 millilitres milk, at room temperature
- 75 grams yogurt, at room temperature
- 1 tablespoon unsalted butter for brushing after baking
Methods
1. Activate the yeast
Dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave it to stand until foamy. It takes about 5-10 minutes. Meanwhile, weigh and measure the ingredients.
2. Prepare the dough
In a mixing bowl, mix together the flour and a pinch of salt. Add the liquid ingredients as well as the activated yeast and stir with the dough hook of the hand mixer until you have a homogeneous mass. Don’t let the fact that the dough is very moist confuse you. Scrape the dough together with a spatula, then cover the bowl with a clean tea towel and let the dough rise for an hour. Meanwhile, line a baking tray with baking parchment and set it aside.
3. Bake
Towards the end of the resting time, preheat the oven to 180°C (350°F). Using two wet spoons, scoop out 6 pieces of dough and place on the baking tray. For ease of use, keep dipping the spoons in water between each step. Bake in the preheated oven for about 20-25 minutes.
4. Serve
At the end of the baking time, melt a tablespoon of butter and brush it over the still warm rolls immediately after baking. The buns can be enjoyed warm, but they also keep well until the next day.
Enjoy!
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