Description
These no-knead yogurt bread rolls are a lifesaver when you want fresh, homemade bread without the effort. Soft, fluffy, and versatile, they fit every occasion, from a Ramadan spread to a weekend brunch. Try them plain, stuffed, or flavoured with herbs and seeds, and watch how quickly they disappear from the table!
Ingredients
Scale
- 100 g plain yogurt
- 80 ml oil
- 150 ml warm water
- 150 ml warm milk
- 1 tbsp sugar
- 1 tbsp baker’s yeast
- 1 tsp baking powder
- +/- 500 g flour
- 1 tsp salt
For the glaze:
- Egg yolk + fresh cream or milk
- Breadcrumbs
Instructions
- Prepare the yeast by activating it in warm water with one tablespoon of sugar.
- In a small bowl, mix the yogurt and oil until smooth.
- Add this mixture to the yeast that has slightly doubled in volume.
- Add the warm milk and stir with a spoon to combine everything well.
- Stir with a spoon again to make sure it is well mixed.
- Slowly add the flour mixed with baking powder to form a homogeneous dough (it is better if the dough remains a little sticky to make the rolls very light).
- Gather the dough into a ball and let it double in size in a draft-free place.
- Punch down the dough, then divide it into portions of about 90 grams each.
- Let them rest for a short time, then flatten each ball into a thin disc.
- Brush the tops with the mixture of egg yolk and milk or fresh cream.
- Sprinkle lightly with breadcrumbs.
- Make slits on top using a sharp knife.
- Cover and let rise again.
- Bake in a preheated oven at 180°C (350°F).
- Prep Time: 20 min
- Cook Time: 20 min
- Category: bread
Nutrition
- Serving Size: 1 roll
- Calories: 170 kcal