To be honest, the first time I tried making yogurt rolls, I rushed and added all the yogurt at once, directly over the yeast, and nothing rose. I threw it all away and started over. Since then, I stick to my routine, which really works. I like to make them when I know someone is coming over, or simply when I feel like having something warm and fluffy for breakfast or with a simple soup. You wouldn’t believe how quickly they disappear from the table, crumbs and all.
Quick info
It takes about an hour or so to do everything, if you don’t move too slowly. Portions? You get about 10 large rolls or 12 if you make them smaller – they don’t last until the next day at our place, I swear. It’s not hard, but you need the will to knead for about 10 minutes. So, let’s say, it’s a medium to relaxed level.
Ingredients
- 300 g yogurt (I use plain yogurt, not too fatty – the yogurt makes them a little tangy and soft inside)
- 200 ml lukewarm water (helps activate the yeast and gives a fluffy texture)
- 1/2 teaspoon salt (adds flavor, don’t skimp)
- A piece of fresh yeast, about the size of a walnut (I say it’s about 20 g, but you can also use dry yeast, see variations)
- Flour as needed – around 600-650 g, maybe even 700 if the flour is wetter. It’s important that the dough isn’t too sticky.
- 1 egg yolk (for brushing the rolls, to get a nice color)
- Sesame for sprinkling on top (not mandatory, but I like them to stay a bit crunchy)
- Oil (for greasing the tray and your hands, so the dough doesn’t stick)
Preparation method
1. I start with the starter. I put the yeast in a cup, dissolve it with a little lukewarm water (not boiling, or you’ll ruin everything) and about 1-2 tablespoons of flour. I mix it with my finger to avoid lumps, and let it sit for about 10 minutes, somewhere near the stove (I don’t know why, but it always rises faster there).
2. I mix the yogurt in a large bowl with the rest of the water and the salt. I mix well, then pour the risen starter on top. If I don’t see bubbles, I let it sit for another 5 minutes.
3. I add the flour gradually. Don’t add all the flour at once! I mix with my hand until it comes together and doesn’t stick badly to my fingers anymore. At first, it’s very soft, but after kneading for 10 minutes, it comes together nicely. If it feels too sticky, add a handful of flour at a time, but don’t overdo it, or you’ll end up with lumps.
4. When the dough is elastic, I cover it with a towel and let it rise for about 30 minutes in a warm place – don’t leave it too long, as it might rise too much and get soft. In the meantime, I prepare the tray, greasing it well with oil.
5. After it has risen, I tear off pieces the size of a larger egg or even smaller, depending on how big I want the rolls to be. I grease my hands with a little oil so I can shape them easily, otherwise, they stick.
6. I place the rolls on the tray, leaving some space between them (they will rise again for another 20-30 minutes, still covered). If it’s too warm in the kitchen, they might stick together, but it’s not a problem; you can easily separate them after baking.
7. I beat the egg yolk with a fork and brush the rolls with it. I sprinkle sesame on top just enough to cover them nicely, not too much, so it doesn’t fall everywhere in the oven.
8. I put the tray in the preheated oven at 180°C (top and bottom, without ventilation). Baking time: it takes about 35 minutes for me, but I still check around the 30-minute mark to avoid burning. They should be golden, not dry – if you tap the bottom of the roll, it should sound hollow, then it’s done.
Why I make this recipe often
It saves me from any situation when I don’t feel like going out for bread, or when I want something warm quickly at the table. It doesn’t have any complicated ingredients, it’s almost anything you have in the fridge. The yogurt gives it an interesting taste; it’s not just "bread" and that’s it. It’s great for packing, for picnics, or with a quick salad. And honestly, I love playing with what I sprinkle on top – sesame, cumin, or even pumpkin seeds. Plus, it smells great throughout the house.
Tips, variations, and serving ideas
Useful tips
- Don’t rush the rising. If the yeast hasn’t puffed up, let it sit longer. You’ll see the difference.
- Don’t add too much flour. It’s tempting if it’s sticky, but it’s hard to eat. Better to leave the dough a bit soft and grease your hands with oil when portioning it.
- Don’t place the tray directly under the flame (if you have an old oven), as it burns on the bottom. Place a stainless steel tray underneath if you have one.
- If you don’t have sesame, it’s not a tragedy; you can leave it off entirely.
Ingredient substitutions
- Fresh yeast can be replaced with dry yeast – 7 g from a packet, it works the same way, just the rising time may be 10-15 minutes longer.
- You can replace yogurt with buttermilk or kefir if you have it at home. I’ve also made it with whey left from cheese, and it turned out very good.
- You can use wholemeal flour in the mix (about 30% of the total), but if you only use wholemeal, it will be too dense and won’t rise well.
- For a gluten-free version, I once tried it with special gluten-free bread flour. It’s not as fluffy, but it works for those who can’t consume gluten.
Variations
- Seeds: add black sesame, pumpkin seeds, or sunflower seeds to the dough or on top to change the texture.
- Flavor: if you like bread with more flavor, add a pinch of dried garlic or some dried herbs (basil, oregano, whatever you like).
- For a healthier version, add a tablespoon of ground flaxseeds or bran to the dough.
- Smaller rolls for sandwiches – just reduce the baking time to 20-25 minutes.
Serving ideas
- They are good warm, with butter that melts immediately, or with fresh cheese and radishes.
- They go perfectly with cream soup or broth; just tear them apart and dip them in the liquid.
- You can cut them in half, fill them with eggplant salad or zacusca, and see how good that is.
- For kids, I pack them with a slice of cheese and a few cucumbers.
Frequently asked questions
1. What kind of yogurt should I use?
Ideally, it should be a denser plain yogurt, without added sugar. Low-fat yogurt works too, but it won’t be as tender. Don’t use fruit-flavored or flavored yogurt, as it will turn out too sweet and weird in taste.
2. If I don’t have fresh yeast, can I use dry yeast?
Yes, for sure! A 7 g packet of dry yeast works perfectly for this amount. Mix it directly with the flour; you don’t need to make the starter separately, but still let the dough rise.
3. My dough is sticking badly to my hands. What should I do?
Don’t panic. Add a little more flour, but not excessively. You can grease your hands with oil – that’s the best trick, so it doesn’t stick and you don’t add flour unnecessarily.
4. How do I know they are baked well?
They should be golden on top, and when you flip them and tap the bottom, it should sound hollow. If not, leave them for another 5 minutes, but don’t let them dry out too much.
5. Can I freeze the rolls?
Yes, I put them in bags after they have completely cooled. I take them out the night before or put them directly in the oven for a few minutes; they come out almost fresh.
Nutritional values
They’re not candies, but they’re not a calorie bomb either. One roll has about 150-180 kcal, depending on how big you make them and how much flour you use. The protein comes from the yogurt and egg, and the carbohydrates from the flour. They are less fatty than bread with butter or oil, and the salt can be adjusted to taste. If you want to make them even lighter, use low-fat yogurt and cut back on the egg yolk for brushing (it works without it too, just won’t be as shiny). They have no sugar, so there are no "hidden" calories, and if you use wholemeal flour or seeds, the fiber content increases. For kids or if you’re watching cholesterol, you can leave out the yolk.
How to store and reheat
I keep them in a plastic bag or a container with a lid, so they don’t dry out. They last well for 2-3 days, but they are best fresh. If you want to reheat them, place them in the preheated oven for 2-3 minutes, not in the microwave, as they become rubbery. If they have dried out, you can sprinkle a bit of water on top and put them in the oven; that brings them back to life. I like to cut them in half and toast them in a pan to make them crispy and warm. After about 4 days, if there are any left, I turn them into croutons or use them for French toast.
That’s it – simple, without fuss, but with a taste that truly deserves the effort.
Quick info
It takes about an hour or so to do everything, if you don’t move too slowly. Portions? You get about 10 large rolls or 12 if you make them smaller – they don’t last until the next day at our place, I swear. It’s not hard, but you need the will to knead for about 10 minutes. So, let’s say, it’s a medium to relaxed level.
Ingredients
- 300 g yogurt (I use plain yogurt, not too fatty – the yogurt makes them a little tangy and soft inside)
- 200 ml lukewarm water (helps activate the yeast and gives a fluffy texture)
- 1/2 teaspoon salt (adds flavor, don’t skimp)
- A piece of fresh yeast, about the size of a walnut (I say it’s about 20 g, but you can also use dry yeast, see variations)
- Flour as needed – around 600-650 g, maybe even 700 if the flour is wetter. It’s important that the dough isn’t too sticky.
- 1 egg yolk (for brushing the rolls, to get a nice color)
- Sesame for sprinkling on top (not mandatory, but I like them to stay a bit crunchy)
- Oil (for greasing the tray and your hands, so the dough doesn’t stick)
Preparation method
1. I start with the starter. I put the yeast in a cup, dissolve it with a little lukewarm water (not boiling, or you’ll ruin everything) and about 1-2 tablespoons of flour. I mix it with my finger to avoid lumps, and let it sit for about 10 minutes, somewhere near the stove (I don’t know why, but it always rises faster there).
2. I mix the yogurt in a large bowl with the rest of the water and the salt. I mix well, then pour the risen starter on top. If I don’t see bubbles, I let it sit for another 5 minutes.
3. I add the flour gradually. Don’t add all the flour at once! I mix with my hand until it comes together and doesn’t stick badly to my fingers anymore. At first, it’s very soft, but after kneading for 10 minutes, it comes together nicely. If it feels too sticky, add a handful of flour at a time, but don’t overdo it, or you’ll end up with lumps.
4. When the dough is elastic, I cover it with a towel and let it rise for about 30 minutes in a warm place – don’t leave it too long, as it might rise too much and get soft. In the meantime, I prepare the tray, greasing it well with oil.
5. After it has risen, I tear off pieces the size of a larger egg or even smaller, depending on how big I want the rolls to be. I grease my hands with a little oil so I can shape them easily, otherwise, they stick.
6. I place the rolls on the tray, leaving some space between them (they will rise again for another 20-30 minutes, still covered). If it’s too warm in the kitchen, they might stick together, but it’s not a problem; you can easily separate them after baking.
7. I beat the egg yolk with a fork and brush the rolls with it. I sprinkle sesame on top just enough to cover them nicely, not too much, so it doesn’t fall everywhere in the oven.
8. I put the tray in the preheated oven at 180°C (top and bottom, without ventilation). Baking time: it takes about 35 minutes for me, but I still check around the 30-minute mark to avoid burning. They should be golden, not dry – if you tap the bottom of the roll, it should sound hollow, then it’s done.
Why I make this recipe often
It saves me from any situation when I don’t feel like going out for bread, or when I want something warm quickly at the table. It doesn’t have any complicated ingredients, it’s almost anything you have in the fridge. The yogurt gives it an interesting taste; it’s not just "bread" and that’s it. It’s great for packing, for picnics, or with a quick salad. And honestly, I love playing with what I sprinkle on top – sesame, cumin, or even pumpkin seeds. Plus, it smells great throughout the house.
Tips, variations, and serving ideas
Useful tips
- Don’t rush the rising. If the yeast hasn’t puffed up, let it sit longer. You’ll see the difference.
- Don’t add too much flour. It’s tempting if it’s sticky, but it’s hard to eat. Better to leave the dough a bit soft and grease your hands with oil when portioning it.
- Don’t place the tray directly under the flame (if you have an old oven), as it burns on the bottom. Place a stainless steel tray underneath if you have one.
- If you don’t have sesame, it’s not a tragedy; you can leave it off entirely.
Ingredient substitutions
- Fresh yeast can be replaced with dry yeast – 7 g from a packet, it works the same way, just the rising time may be 10-15 minutes longer.
- You can replace yogurt with buttermilk or kefir if you have it at home. I’ve also made it with whey left from cheese, and it turned out very good.
- You can use wholemeal flour in the mix (about 30% of the total), but if you only use wholemeal, it will be too dense and won’t rise well.
- For a gluten-free version, I once tried it with special gluten-free bread flour. It’s not as fluffy, but it works for those who can’t consume gluten.
Variations
- Seeds: add black sesame, pumpkin seeds, or sunflower seeds to the dough or on top to change the texture.
- Flavor: if you like bread with more flavor, add a pinch of dried garlic or some dried herbs (basil, oregano, whatever you like).
- For a healthier version, add a tablespoon of ground flaxseeds or bran to the dough.
- Smaller rolls for sandwiches – just reduce the baking time to 20-25 minutes.
Serving ideas
- They are good warm, with butter that melts immediately, or with fresh cheese and radishes.
- They go perfectly with cream soup or broth; just tear them apart and dip them in the liquid.
- You can cut them in half, fill them with eggplant salad or zacusca, and see how good that is.
- For kids, I pack them with a slice of cheese and a few cucumbers.
Frequently asked questions
1. What kind of yogurt should I use?
Ideally, it should be a denser plain yogurt, without added sugar. Low-fat yogurt works too, but it won’t be as tender. Don’t use fruit-flavored or flavored yogurt, as it will turn out too sweet and weird in taste.
2. If I don’t have fresh yeast, can I use dry yeast?
Yes, for sure! A 7 g packet of dry yeast works perfectly for this amount. Mix it directly with the flour; you don’t need to make the starter separately, but still let the dough rise.
3. My dough is sticking badly to my hands. What should I do?
Don’t panic. Add a little more flour, but not excessively. You can grease your hands with oil – that’s the best trick, so it doesn’t stick and you don’t add flour unnecessarily.
4. How do I know they are baked well?
They should be golden on top, and when you flip them and tap the bottom, it should sound hollow. If not, leave them for another 5 minutes, but don’t let them dry out too much.
5. Can I freeze the rolls?
Yes, I put them in bags after they have completely cooled. I take them out the night before or put them directly in the oven for a few minutes; they come out almost fresh.
Nutritional values
They’re not candies, but they’re not a calorie bomb either. One roll has about 150-180 kcal, depending on how big you make them and how much flour you use. The protein comes from the yogurt and egg, and the carbohydrates from the flour. They are less fatty than bread with butter or oil, and the salt can be adjusted to taste. If you want to make them even lighter, use low-fat yogurt and cut back on the egg yolk for brushing (it works without it too, just won’t be as shiny). They have no sugar, so there are no "hidden" calories, and if you use wholemeal flour or seeds, the fiber content increases. For kids or if you’re watching cholesterol, you can leave out the yolk.
How to store and reheat
I keep them in a plastic bag or a container with a lid, so they don’t dry out. They last well for 2-3 days, but they are best fresh. If you want to reheat them, place them in the preheated oven for 2-3 minutes, not in the microwave, as they become rubbery. If they have dried out, you can sprinkle a bit of water on top and put them in the oven; that brings them back to life. I like to cut them in half and toast them in a pan to make them crispy and warm. After about 4 days, if there are any left, I turn them into croutons or use them for French toast.
That’s it – simple, without fuss, but with a taste that truly deserves the effort.