Quick Yogurt Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 ml water, lukewarm
- 150 ml milk, lukewarm
- 21 g fresh yeast
- 250 g wheat flour type 550
- 250 g spelled flour type 630
- 75 g wheat flour type 405
- 25 g skimmed milk powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 150 g yourt, Greek
- Flour for the work surface and for dusting
Print Recipe
Pin Recipe Instructions
- In a bowl, mix the water, milk and sugar with the crumbled yeast with a whisk for about 20 seconds until smooth.
- Mix the flour, skimmed milk powder and salt in a mixing bowl. Press a well in the middle and pour the yeast mixture into it. Dust the edge with a little flour and let it rest for 10 minutes.
- Add yogurt and knead everything for 5 minutes. The dough is soft.
- Line a baking sheet with parchment paper.
- Let the dough slide onto a floured work surface. Using 2 large tablespoons that have been moistened with water, divide 9 pieces of equal size and place them on the tray with a gap. Dust the rolls with a little flour.
- Preheat the oven to 210 ° C top / bottom heat.
- Put the roll tray in the middle of the oven and bake for 10 minutes. Then reduce the heat to 175 ° C and bake for approx. 15-20 minutes to the end.
- Let the rolls cool slightly on a wire rack before cutting.
- Completely cooled rolls can be frozen. To do this, wrap each roll individually in cling film and then put the rolls in a freezer bag.
- Bread rolls can be removed individually. Wrapped in foil, let thaw overnight at room temperature and briefly bake / toast the next day.
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