{"id":126307,"date":"2025-09-29T23:25:10","date_gmt":"2025-09-29T22:25:10","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=126307"},"modified":"2025-10-01T12:38:32","modified_gmt":"2025-10-01T11:38:32","slug":"no-knead-yogurt-bread-rolls-fluffy-and-easy","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-no-knead-yogurt-bread-rolls-fluffy-and-easy.html","title":{"rendered":"No-Knead Yogurt Bread Rolls, Fluffy and Easy"},"content":{"rendered":"

These no-knead yogurt bread rolls are soft, foolproof, and perfect for everyday baking.<\/p>\n

A quick recipe that works beautifully for a cozy breakfast, a family brunch, or as a side to any homemade meal.<\/p>\n

\"Basket
No-kneed yogurt bread rolls<\/figcaption><\/figure>\n

Fluffy No-Knead Yogurt Bread Rolls \u2013 Easy & Foolproof Recipe<\/h2>\n

Homemade bread rolls always steal the spotlight at any table.<\/p>\n

These no-knead yogurt bread rolls<\/strong> are golden on the outside, soft on the inside, and so simple that even beginners can bake them successfully.<\/p>\n

They\u2019re perfect for family brunches, weeknight dinners, or to enjoy warm with a cup of coffee in the morning.<\/p>\n

Why Choose a No-Knead Method?<\/h3>\n

Unlike traditional bread, this method requires no kneading, no stand mixer, and very little effort.<\/strong><\/p>\n

You simply mix the ingredients, let the dough rise, and shape.<\/p>\n

The result is rolls that are airy, moist, and fluffy<\/strong>, with a texture close to brioche but much faster to make.<\/p>\n

\"No-knead<\/p>\n

Ingredients You\u2019ll Need<\/h2>\n
    \n
  • 100 g plain yogurt<\/strong> \u2013 keeps the dough soft and moist. Greek yogurt also works for a richer taste.<\/li>\n
  • 80 ml neutral oil<\/strong> \u2013 sunflower or canola, adds tenderness and prevents the bread from drying out.<\/li>\n
  • 150 ml warm water<\/strong> \u2013 helps activate the yeast.<\/li>\n
  • 150 ml warm milk<\/strong> \u2013 gives a delicate flavor and helps the rolls brown beautifully.<\/li>\n
  • 1 tbsp sugar<\/strong> \u2013 feeds the yeast and adds a light sweetness.<\/li>\n
  • 1 tbsp instant yeast<\/strong> \u2013 the key to a good rise and fluffy texture.<\/li>\n
  • 1 tsp baking powder<\/strong> \u2013 adds extra lift for lighter rolls.<\/li>\n
  • \u00b1 500 g all-purpose flour<\/strong> \u2013 white flour works best, but you can mix in some whole wheat.<\/li>\n
  • 1 tsp salt<\/strong> \u2013 balances flavors and enhances taste.<\/li>\n<\/ul>\n

    For the glaze:<\/h3>\n
      \n
    • 1 egg yolk + a splash of cream or milk<\/strong> \u2013 ensures a glossy golden finish.<\/li>\n
    • Breadcrumbs<\/strong> \u2013 sprinkled on top for a slightly crispy touch.<\/li>\n<\/ul>\n

      \"Ingredients<\/p>\n

      How to Make No-Knead Yogurt Bread Rolls<\/h2>\n
        \n
      • Activate the yeast<\/strong>: Combine warm water, sugar, and yeast in a small bowl.<\/li>\n
      • Let it rest until foamy and doubled in volume.<\/li>\n
      • Mix the yogurt and oil<\/strong>: In another bowl, whisk until smooth.<\/li>\n<\/ul>\n

        \"yogurt<\/p>\n

          \n
        • Combine liquids<\/strong>: Add the yogurt-oil mixture to the yeast, then stir in the warm milk.<\/li>\n
        • Add dry ingredients<\/strong>: Gradually mix in the flour combined with baking powder.<\/li>\n
        • The dough should remain slightly sticky, that\u2019s the secret to soft, airy rolls.<\/li>\n
        • First rise<\/strong>: Form the dough into a ball, cover, and let it rise in a warm place until doubled in size.<\/li>\n
        • Shape the rolls<\/strong>: Punch down the dough, divide into 90 g portions, and roll into small balls. Rest briefly, then flatten each into a thin disc.<\/li>\n<\/ul>\n

          \"Shaping<\/p>\n

            \n
          • Glaze and finish<\/strong>: Brush with egg yolk + milk (or cream), sprinkle breadcrumbs, and score the tops with a sharp knife.<\/li>\n
          • Second rise<\/strong>: Cover and let the rolls puff up again.<\/li>\n
          • Bake<\/strong>: Place in a preheated oven at 180\u00b0C (350\u00b0F)<\/strong> until golden and fluffy.<\/li>\n<\/ul>\n

            \"Baking<\/p>\n

            Storage & Make-Ahead Tips<\/h2>\n

            – At room temperature<\/strong>: Store cooled rolls in an airtight container for up to 2 days.<\/p>\n

            – Plan ahead<\/strong>: Bake them the day before a family dinner or brunch, they stay soft.<\/p>\n

            – Freezing<\/strong>: Place rolls in freezer bags and store for up to 2 months.<\/p>\n

            – Defrosting<\/strong>: Remove from the freezer an hour before serving. No need to reheat, but you can warm them briefly in the oven if you prefer a crisp crust.<\/p>\n

            \"Homemade<\/p>\n

            Tips for Soft Crumb and Golden Crust<\/h2>\n
              \n
            • Keep the dough slightly sticky for a lighter texture.<\/li>\n
            • Allow enough resting time, don\u2019t rush the rise.<\/li>\n
            • Handle the dough gently when shaping to preserve air bubbles.<\/li>\n
            • Brush generously with egg wash for shine and color.<\/li>\n
            • Place a small dish of hot water in the oven to create steam and achieve a thinner, golden crust.<\/li>\n
            • Let rolls cool on a wire rack to prevent sogginess.<\/li>\n<\/ul>\n

              No-Kneed yogurt bread rolls on video<\/span><\/h2>\n