Summary

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

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Instructions

1. In a bowl, mix the water, milk and sugar with the crumbled yeast with a whisk for about 20 seconds until smooth.
2. 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.
3. Add yogurt and knead everything for 5 minutes. The dough is soft.
4. Line a baking sheet with parchment paper.
5. 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.
6. Preheat the oven to 210 ° C top / bottom heat.
7. 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.
8. Let the rolls cool slightly on a wire rack before cutting.
9. 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.
10. Bread rolls can be removed individually. Wrapped in foil, let thaw overnight at room temperature and briefly bake / toast the next day.