John Myers
Quick Rolls with Yogurt
The perfect quick rolls with yogurt recipe with a picture and simple step-by-step instructions.
- 150 ml Water (very warm)
- 150 ml Milk
- 0,5 cube Yeast fresh
- 1 tsp Sugar
- 400 g Wheat flour type 550
- 200 g Whole wheat flour
- 1 tbsp Salt
- 150 g Yogurt
- Mix the water with the milk, the yeast and the leveled teaspoon sugar and set aside for 5 minutes. Since the yeast needs (lukewarm) warm water and sugar to rise and the milk usually comes straight from the refrigerator, it is important that the water is very warm. But warm water from the tap is completely sufficient.
- Prepare a baking sheet with parchment paper, preheat the oven to 180 ° C and mix the various flours and salt in a large bowl. Stir the yeast mixture again and add to the flour together with the yoghurt and knead with the food processor for about 5 minutes.
- Cut off about 12 pieces of dough with two wet spoons and place each directly on the prepared baking sheet. After each dough piece, dip the two spoons again briefly in water. This makes it easier to separate the dough and prevents it from sticking to the spoon.
- Bake the rolls for about 25 minutes and let them cool on a wire rack – bon appetit! 🙂
- You can also vary the flour and use, for example, spelled flour.
- If there are fewer than 4 people, I still use the same amount, but take some rolls out of the oven after about 15 minutes. After cooling, I put them in a plastic bag and continue to bake them the next day.
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