Quick Yogurt Rolls

(162 votes)
Total Time Icon
Total time: 2 hours 30 min
Preparation Time Icon
Prep time: 30 min
Rest Time Icon
Rest time: 2 hours
Yield Icon
Enough for 2 people

🍓 Ingredients

21 grams Fresh yeast
150 milliliters Lukewarm milk
150 milliliters Lukewarm water
250 grams Wheat flour type 550
25 grams Skimmed milk powder
75 grams Wheat flour type 405
250 grams Spelt flour type 630
150 grams Greek yogurt
1 teaspoon Salt
  Flour for the work surface and for dusting
1 teaspoon Sugar

🍽 Instructions

In a bowl, whisk water, milk and sugar with the crumbled yeast until smooth, about 20 seconds. In a mixing bowl, combine flours, skim milk powder and salt.

Press a well in the center and pour yeast mixture into it. Dust with a little flour from the edges and let rest for 10 minutes. Add yogurt and knead everything for 5 minutes.

The dough will be soft.

Line a baking sheet with baking paper.

Slide the dough onto a floured work surface. Using 2 large tablespoons moistened with water, divide 9 equal-sized pieces and place them on the baking sheet, spacing them apart.

Dust rolls with a little flour.

Preheat oven to 210 °C top/bottom heat.

Place roll tray in the middle of the oven and bake for 10 minutes. Then reduce heat to 175 °C and finish baking for approx. 15 – 20 minutes.

Let rolls cool slightly on a rack before cutting. Completely cooled rolls can be frozen. To do this, wrap each roll individually in plastic wrap and then place rolls in a freezer bag.

Buns can be removed individually. Wrap in plastic wrap and allow to thaw overnight at room temperature and next day n. Bake/toast briefly the next day.

📊 Nutrition Facts

Nutritional values per serving:

25 g
21 g
30 g

📝 Recipe Overview

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