Quick yogurt rolls

Ingredients for 4 servings:

• 150 ml water, lukewarm
• 150 ml milk, lukewarm
• 21 g fresh yeast
• 250 g wheat flour type 550
• 250 g spelt flour type 630
• 75 g wheat flour type 405
• 25 g skimmed milk powder
• 1 tsp sugar
• 1 tsp salt
• 150 g Greek yogurt
• Flour for the work surface and for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

simple, with yeast, ready in 1 hour

In a bowl, whisk together the water, milk, and sugar with the crumbled yeast until smooth, about 20 seconds. In a mixing bowl, combine the flours, skimmed milk powder, and salt. Make a well in the center and pour in the yeast mixture. Dust the edges with a little flour and let it rest for 10 minutes. Add the yogurt and knead for 5 minutes. The dough should be soft. Line a baking sheet with baking paper. Slide the dough onto a floured work surface. Using two large tablespoons moistened with water, divide the dough into 9 equal pieces and place them on the baking sheet, keeping some space between them. Dust the rolls with a little flour. Preheat oven to 210°C (top/bottom heat). Place the roll tray in the center of the oven and bake for 10 minutes. Then reduce the heat to 175°C (350°F) and bake for a final 15-20 minutes. Let the rolls cool slightly on a wire rack before slicing. Completely cooled rolls can be frozen. To do this, wrap each roll individually in cling film and then place them in a freezer bag. The rolls can be removed individually. Thaw overnight at room temperature, wrapped in cling film, and then briefly bake or toast the next day.