Tuesday, March 16, 2010

Soft Yogurt Rolls

Last Friday, for our little Friday night party with the kids, we had tiny little burgers (sliders) on homemade buns.  I've done these before, using the same rolls- Soft Yogurt Rolls, from Baking Bites.  The sliders were so good on these yogurt rolls- and the rolls are simple to make.  These rolls would be good on thier own, too, or to accompany soup, or made into a sandwich.  I used some white whole wheat flour, and put my homemade yogurt in these!  :)  I also brushed them with butter when they came out of the oven.

Note: I was able to make about 20 tiny slider rolls with this recipe, and 8-10 regular (dinner-sized) rolls.  The photo is of the dinner rolls.

Soft Yogurt Rolls
adapted from Baking Bites

1 cup white whole wheat flour
2 1/2 - 3 1/2 cups all purpose flour
1 tbsp active dry yeast
3 tbsp honey
1 cup water, warm (100-110F)
1 cup plain yogurt
1 tbsp canola oil
1 1/2 tsp salt
butter, optional, for brushing

1.  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.

2.  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, as well).

3.  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.

4.  Preheat oven to 375F. Line 2 baking sheets with parchment paper.

5.  Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate.  Divide dough into even pieces (a little smaller than walnut-sized for slider buns). Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Place on prepared baking sheet. Repeat with remaining dough.

6.  Once all rolls have been formed, press down firmly on each one to flatten (if desired- I skipped that part.). Cover with a clean dish towel and let rise for 25 minutes.

Bake for about 12-20 minutes, until rolls are deep golden on the top and the bottom.  If desired, brush with butter after removing from oven.  Cool on a wire rack. Store in an airtight container.
**This post and photos are property of http://dishingwithdish.blogspot.com/**

2 comments:

Linda said...

This is still my very favorite recipe!

Sophie said...

MMMMMM,....these rolls look so temting & so tasty too,....