Start by combining the warm milk and sugar in a small bowl. Sprinkle the instant yeast on top and let it sit for 5 minutes. The mixture should become frothy, indicating the yeast is active. If it doesn’t foam, your yeast might be expired or the milk was too hot or cold.
Step 2: Mix the Dough
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the yogurt, eggs, melted butter, and the yeast mixture. If you’re using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. Increase to medium speed and knead for about 8–10 minutes until the dough is smooth and elastic.
Pro Tip: If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10–12 minutes. The dough should be slightly sticky but manageable.
Step 3: First Rise
Transfer the dough to a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot for 1–2 hours, or until it doubles in size.
Tip for Faster Rising: Preheat your oven to 200°F (90°C), then turn it off and place the bowl inside. The residual heat creates an ideal environment for the dough to rise.
Step 4: Shape the Rolls
Once the dough has doubled, punch it down gently to release excess air. Turn it onto a floured surface and divide it into 12 equal portions (about 2 ounces or 55 g each). Shape each portion into a smooth ball by tucking the edges under and rolling it between your hands.
Creative Twist: For a decorative look, roll the dough into ropes and twist or braid them before shaping into rolls.
Step 5: Second Rise
Place the shaped rolls onto a baking sheet lined with parchment paper or a silicone mat. Leave about 1 inch of space between each roll. Cover with a clean kitchen towel and let them rise again for 30–45 minutes, or until puffy.
Step 6: Bake the Rolls
Preheat your oven to 375°F (190°C). Before baking, brush the tops of the rolls with milk for a golden finish. Bake for 18–20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Step 7: Finish with Butter
Remove the rolls from the oven and immediately brush them with melted butter for an extra layer of softness and flavor. Let them cool slightly before serving.
Serving Suggestions
Soft yogurt bread rolls are incredibly versatile:
- Breakfast: Pair with butter and jam or cream cheese.
- Lunch: Use them as buns for sliders or sandwiches.
- Dinner: Serve alongside soups, stews, or roasts.
- Snack: Enjoy them plain or with a drizzle of honey.
Storage and Reheating Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Freezing: Freeze in a resealable bag for up to 3 months. Thaw at room temperature and reheat in a 300°F (150°C) oven for 5 minutes.
Troubleshooting and Tips
- Dough Too Sticky? Add a tablespoon of flour at a time while kneading.
- Rolls Not Rising? Ensure your yeast is fresh and the rising environment is warm.
- Flat Rolls? Avoid overproofing during the second rise.
Why Yogurt?
The yogurt in this recipe adds moisture and a slight tang, creating rolls that are tender and flavorful. It also enhances the softness by interacting with the gluten in the flour.
With this detailed guide, you’re well-equipped to make the softest yogurt bread rolls ever. Take your time, enjoy the process, and savor the delicious results. Let us know how yours turn out!