Yogurt yeast bread rolls are soft dinner rolls made with plain yogurt in the dough: 1 cup of yogurt, 3 1/2 cups bread flour, one packet of instant yeast, an egg and a little butter. After two rises they bake at 375°F for 18 to 22 minutes in a 9×13 pan and make 12 fluffy, slightly tangy rolls.
Yogurt does two jobs in yeast dough: its acidity and fat make the crumb extra tender, and it keeps the rolls soft for longer than a plain milk dough.
Why Yogurt Works in Yeast Rolls
Plain yogurt is mostly water, so it replaces most of the liquid in the recipe. Its lactic acid softens the gluten slightly, giving a pillowy, pull-apart texture, and its milk fat enriches the dough. Use plain, unsweetened whole-milk yogurt; Greek yogurt is thicker, so if you use it, add 2 to 3 tablespoons more milk.
Ingredients
- 3 1/2 cups bread flour, plus a little for kneading
- 2 1/4 teaspoons (1 packet) instant yeast
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons salt
- 1 cup plain whole-milk yogurt, at room temperature
- 1/4 cup whole milk, warmed to about 110°F
- 1 large egg, at room temperature
- 3 tablespoons unsalted butter, melted, plus 1 tablespoon for brushing
Instructions
- Mix the dough. Whisk the flour, yeast, sugar and salt in a large bowl. Add the yogurt, warm milk, egg and melted butter and mix until a shaggy dough forms.
- Knead. Knead by hand for 8 to 10 minutes, or 6 to 8 minutes with a stand mixer and dough hook, until smooth and elastic. The dough should be soft and slightly tacky; add flour a tablespoon at a time only if it is sticking badly.
- First rise. Place in a greased bowl, cover and leave in a warm spot for 1 to 1 1/2 hours, until doubled.
- Shape. Grease a 9×13 pan. Punch down the dough, divide it into 12 equal pieces and roll each into a tight ball. Arrange them in the pan in 3 rows of 4.
- Second rise. Cover and let rise for 45 minutes, until puffy and touching. Heat the oven to 375°F.
- Bake. Bake for 18 to 22 minutes, until golden brown and the center roll reads about 190°F on an instant-read thermometer.
- Finish. Brush the hot rolls with melted butter. Cool for 10 minutes before pulling apart.
Cook and Prep Times
- Prep: 20 minutes
- Rising: about 2 to 2 1/4 hours
- Bake: 18 to 22 minutes
- Makes: 12 rolls
Variations
- Garlic herb: brush with butter mixed with 1 minced garlic clove and 1 tablespoon chopped parsley.
- Whole wheat: swap 1 cup of the bread flour for whole wheat flour and add 1 tablespoon more milk.
- Active dry yeast: use the same amount, dissolved in the warm milk with a pinch of sugar for 5 minutes first.
- Overnight: after shaping, cover and refrigerate for up to 16 hours; let the rolls stand at room temperature for 1 hour before baking.
Storage
Keep the rolls in an airtight bag at room temperature for up to 3 days. Freeze them for up to 3 months, and reheat wrapped in foil at 325°F for 10 minutes.
Frequently Asked Questions
- Can I use flavored yogurt? Plain is best; vanilla yogurt works for sweet rolls but will add sweetness and flavor.
- Can I use all-purpose flour? Yes. The rolls will be slightly softer and less chewy; you may need 2 to 3 tablespoons less liquid.
- Why didn’t my dough rise? The yogurt or milk was too cold, or the yeast was old. Use room-temperature yogurt and check the yeast’s date.
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