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The last few weeks have definitely been encouraging the development of culinary skills and the search for new kitchen inspirations. Creativity reaches new heights when pantry supplies start to run low and trips to the store are limited to the bare essentials. That’s when you begin rummaging through every corner of your kitchen cabinets—and sometimes you discover real surprises. In a drawer, we found a little treasure: dried yeast bought back in the days before the pandemic. We decided it was the perfect time to use it, and fresh yogurt rolls felt like a worthy choice.
Ingredients:
- 500 g wheat flour
- 200 ml Greek yogurt
- 1 egg
- 10 g dry yeast
- 100 ml water
- 2 tablespoons oil
- 1 tablespoon sugar
- 2 teaspoons salt
How to Make Yogurt Rolls
The preparation is very simple—all the ingredients are combined and kneaded into an elastic dough (you can, of course, use a food processor 😊). Place the dough in a lightly floured bowl, cover with a kitchen towel, and leave it in a warm place for 30 minutes.
After that time, transfer the dough onto a work surface lightly greased with oil. Knead it briefly, shape it into a log, and cut it into equal-sized pieces. The size is really up to you. Shape the pieces into rolls and place them on a baking tray lined with parchment paper. Remember to leave some space between them, as the rolls will rise. Lightly dust all the rolls with flour, cover them with a towel, and leave them in a warm place again for 30 minutes to rise.
Preheat the oven to 200°C (390°F). Bake the rolls for about 20 minutes, keeping an eye on them so they don’t brown too much. If you’re not sure whether they’re done, you can cut one open and check that there’s no raw dough inside.
The finished yogurt rolls are delicious while still warm, but they remain soft the next day as well. You can always reheat them briefly in the microwave or oven, and they’ll taste just like freshly baked again 😊
