Monday, April 5, 2010

Soft Yogurt Rolls

I love good rolls and have been wanting to make some that would be good for sandwiches but could be done as a dinner rolls also.   A few weeks ago I decided to try making yogurt rolls.  They came out perfectly.  They are firm enough for a sandwich or even a burger but are also nice and soft.  The kids really loved them. In fact, I had to make a second batch because the first was nearly gone in less than 24 hours.  I made ten rolls as the recipe describes but if you wanted dinner rolls cut the dough into 20 to 30 pieces depending on the size roll you prefer.

Soft Yogurt Rolls

4 - 5 cups all purpose flour
1 tbsp active dry yeast
3 tbsp agave syrup (or honey)
1 cup water, warm (100-110F)
1 cup non-fat greek yogurt
1 tbsp vegetable oil
1 1/2 tsp salt

In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl (This can all be done in a stand mixer with the dough-hook attached, or your Quisinart as well).  Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
 
Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter.  Line a baking sheet with parchment paper or a silpad. 
Shape each piece into a round roll, pinching the edges together and pulling one side of the dough “tight” across the top. Place on prepared baking sheet. Repeat with remaining dough.
Once all rolls have been formed, press down firmly on each one to flatten.  Preheat oven to 375F.
Cover with a clean dish towel and let rise for 25 - 30 minutes.
Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.  Cool on a wire rack.  Store in an airtight container.  Makes 10 rolls.

I have seen this recipe many place online but am not sure of it's origins.  Please let me know if you know who deserves credit.

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