yogurt rolls

Ingredients for 10 servings:

• 150 g natural yogurt
• 5 g yeast, fresh
• 1 tbsp syrup (barley malt syrup) or honey
• 500 g wheat flour
• 20 g butter, room temperature
• 10 g sea salt
• 20 g poppy seeds
• 20 g sesame seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Knead the yogurt with 180g water, yeast, malt syrup, and flour in a food processor on low speed for 10 minutes. Add the butter and salt and knead on medium speed for another 5 minutes until you have a smooth, shiny, firm dough. Cover and refrigerate in a lightly oiled plastic container overnight, or for about 12 hours. Divide the dough into 10 pieces on a floured work surface, shape into shapes, moisten with water, and sprinkle with poppy seeds and sesame seeds. Let rise on a baking sheet for 30 minutes. Preheat the oven to 210°C (fan). 10 minutes before the end of the proving time, place an ovenproof dish containing 750ml of water on the lowest rack. Bake the rolls on the second rack from the bottom for 10 minutes. Remove the water, bake the rolls for another 15 minutes, and let cool. Tip: You can bake the rolls only halfway through, let cool, and freeze. Then, from frozen, bake them at the same temperature for about 15 minutes. This way, you’ll always have frozen rolls.