Skyr dinner rolls are a delightful Scandinavian-inspired bread option that combines the tangy creaminess of skyr with a soft, airy texture. Perfect for a cozy dinner or as a savory snack, these rolls are easy to make and naturally moist thanks to the yogurt-like skyr. Their subtle tang pairs beautifully with butter, cheeses, or hearty stews, making them a versatile addition to your bread repertoire.
Ingredients
- 300 grams (2 ½ cups) all-purpose flour
- 150 grams (⅔ cup) skyr (Icelandic yogurt)
- 50 grams (¼ cup) unsalted butter, melted
- 1 large egg
- 2 teaspoons active dry yeast
- 2 tablespoons warm water (around 110°F / 43°C)
- 1 tablespoon honey or sugar
- ½ teaspoon salt
- Additional flour for kneading and shaping
Instructions
- Activate the yeast: In a small bowl, combine warm water, honey (or sugar), and yeast. Stir gently and let sit for 5-10 minutes until frothy. This indicates the yeast is active.
- Mix wet ingredients: In a large mixing bowl, whisk together the skyr, melted butter, and egg until smooth.
- Add the yeast mixture: Pour the activated yeast into the wet ingredients and stir to combine.
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture into the wet ingredients, stirring with a spoon or dough hook until a shaggy dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 6 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Shape the rolls: Punch down the risen dough and divide it into 8-10 equal pieces. Shape each piece into a ball and place on a parchment-lined baking sheet, spacing them evenly.
- Second rise: Cover the shaped rolls loosely with a towel and let rise for another 30-45 minutes, until puffy.
- Bake: Preheat your oven to 375°F (190°C). Brush the tops of the rolls lightly with additional melted butter if desired. Bake for 15-20 minutes, or until golden brown on top.
- Cool and serve: Remove the rolls from the oven and let cool slightly on a wire rack before serving warm or at room temperature.
Tips
- Substitutions: If skyr is unavailable, plain Greek yogurt can be used as a substitute, though the texture may differ slightly. For a dairy-free version, try coconut or almond yogurt, but note it will alter flavor and consistency.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and reheat in the oven or microwave.
- Common mistakes: Avoid over-kneading, which can make the rolls dense. Ensure yeast is properly activated; if it doesn’t froth, start with fresh yeast.
- Additional flavor: Add herbs like rosemary or thyme, or garlic powder to the dough for extra flavor.
Serving Suggestions
Serve these skyr dinner rolls warm with butter, honey, or your favorite jam. They also pair beautifully with hearty soups, stews, or as a side for roasted meats and salads. For a more substantial snack, fill them with cold cuts, cheese, or smoked salmon.
Variations
Try adding different ingredients to customize your rolls:
- Herb and garlic: Mix chopped fresh herbs and minced garlic into the dough for aromatic, savory rolls.
- Cheese-filled: Insert small cubes of cheese like cheddar or feta into each ball before shaping for cheesy centers.
- Whole wheat: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Sweet version: Add a tablespoon of sugar and a dash of cinnamon to the dough, and serve with butter and jam for a sweet treat.
Storage and Reheating
Freshly baked skyr dinner rolls are best enjoyed within 24 hours. Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm in a preheated oven at 350°F (175°C) for 5-7 minutes or microwave for about 20 seconds until warmed through. For longer storage, freeze the cooled rolls wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature and reheat as described.
Frequently Asked Questions
Can I use regular yogurt instead of skyr?
Yes, plain Greek yogurt can be used as a substitute for skyr. Keep in mind that skyr is thicker and has a tangier flavor, so the texture and taste of the rolls may vary slightly. Adjust the quantity of liquid if needed to achieve the right dough consistency.
Can I make these rolls vegan?
To make vegan skyr dinner rolls, substitute the butter with plant-based margarine or oil, and replace the egg with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seed mixed with 3 tablespoons water, set for 5 minutes). Use a dairy-free yogurt alternative like coconut or almond yogurt.
How do I know if the yeast is active?
When you mix the yeast with warm water and a little honey or sugar, it should become frothy and bubbly within 5-10 minutes. If it remains flat or doesn’t foam, your yeast may be dead or expired, and you should try with fresh yeast for best results.
Can I freeze the dough before the second rise?
Yes, you can freeze the shaped dough at the second rise stage. Wrap the dough tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight, then let it come to room temperature and complete the second rise before baking.
What if my dough is too sticky to knead?
If your dough feels excessively sticky, sprinkle in a little more flour gradually until it becomes manageable. Avoid adding too much flour at once, as it can make the rolls dense. Proper kneading is key to developing gluten and achieving a light texture.
How long should I let the rolls cool before eating?
Allow the rolls to cool for about 10-15 minutes after baking. This helps set their structure and enhances flavor. However, they can be enjoyed warm straight from the oven if preferred.
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