Yoghurt wheat rolls are a fluffy and light rolls with a crispy crust. These rolls are great for breakfast and dinner. I make these wheat rolls relatively often because they are very easy to prepare. The basis of wheat rolls is flour, natural yoghurt, yeast and a little oil. I also add a little salt and sugar to the dough. After mixing all the ingredients, I knead the dough for a few minutes, then set it aside to rise, then form it into rolls. If you like wheat rolls sprinkled with, for example, poppy seeds or sesame seeds, you can of course do it. It is a good idea to brush them with an egg first and then sprinkle with sprinkles. I recommend the following recipe for yoghurt wheat rolls.
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Ingredients for yoghurt wheat rolls.
- 400 wheat flour + extra for dusting
- 20 g fresh yeast
- 1 tablespoon of crystal sugar
- 1 teaspoon of salt
- 280 g natural yoghurt
- 1 tablespoon of oil
How to make yoghurt wheat rolls.
Combine the lukewarm yoghurt with yeast and sugar in a cup, then set it aside for 10 minutes. Sift the wheat flour into a large bowl, add salt, oil and leavened yeast to it. Mix thoroughly, then knead the dough for 6-7 minutes. Next, cover the bowl with the dough in with a kitchen cloth and transfer it in a warm place to rise for about an hour.
Place the dough on the kitchen counter, degassing it a little, then divide it into 7 parts. Shape each part of the dough into a ball, lightly sprinkle them with flour and score them with the blunt end of a knife. Place the rolls on a baking sheet, cover them with a kitchen cloth and leave them to rise for 15 minutes. Put the risen rolls in an oven preheated to 200 degrees Celsius, and bake for 22 minutes. After baking, let the rolls cool on a metal rack.
Good to know when making yoghurt wheat rolls.
After taking the yoghurt out of the refrigerator, I heat it for a few seconds in the microwave, then I add yeast and sugar to it. I do this because yeast rises faster in lukewarm yoghurt.
After giving the dough pieces a round shape, I score the rolls once with the blunt side of a knife. I do not press the knife all the way down, so as not to completely cut the dough, only halfway through.
The fresh yeast can be replaced with dry yeast. In that case, one full teaspoon of dry yeast will suffice in the preparation of the dough.
Do you like homemade bakery? If so, try our recipe for Puff pastry cookies with almond cream.
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