I’ve got another super simple bread roll recipe for your next Sunday brunch! These yoghurt rolls with sourdough are super fluffy and soft and still contain enough whole grain flour to keep you full for a long time.
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Why you should definitely try the yogurt rolls
The dough for the yoghurt bread rolls with sourdough is quick and easy to make and you can let it rest overnight in the fridge. Thanks to the overnight fermentation, you only have to shape and bake the rolls the next morning. The protein and fat from the yogurt makes sure that the crumb of the rolls is particularly soft and tasty and the rolls stay fresh for a long time. Thanks to the yogurt and wholegrain flour, the rolls contain lots of nutrients. The dough contains no yeast or baking powder and is only made with sourdough. If you want to keep the rolls vegan, you can also use soy yogurt.
Similar recipes
If you’re looking for similar recipes, then take a look at my spelt cottage cheese rolls. They are wheat-free and also contain wholegrain flour. If you want even more wholegrain, then I recommend these honey oat rolls with yogurt.
You need these ingredients for the yogurt rolls
- Wheat flour: I prefer to use bread flour or type 500 wheat flour for this recipe.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Yoghurt: I prefer to use Greek yoghurt or yoghurt with at least 3.5 percent fat. However, you can also use low-fat yogurt.
- Wholegrain wheat flour: I prefer to grind my wholegrain flours myself. Freshly ground flours have more flavour and more nutrients than supermarket flours. However, they do not keep for long and should always be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
- Salt for the flavor
In three steps: How to make greek yogurt rolls
Preparing the dough
For the dough, mix* the flour, water, sourdough starter, salt and yogurt to a homogeneous mass.
Cover the dough and leave to rest at room temperature for four to six hours. After 30 minutes, stretch and fold the dough once. Repeat the process two to three times.
When the volume has increased considerably, place the dough in the fridge overnight.
Shape the yogurt rolls
Transfer the dough to a floured work surface and divide into nine equal parts using a dough scraper*.
Carefully pull the dough pieces. Fold the corners towards the middle and roll into an oval bun with the palms of your hands. The seam should still be visible.
Leave the rolls to rest, seam side down, for another one to two hours.
Bake the sourdough bread rolls until crispy
Preheat the oven to 250 degrees using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
Place the rolls on the baking stone*, reduce the heat to 230 degrees and bake the rolls for 10 minutes with steam and 10 minutes without steam until crispy.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* to make your bread, rolls and pizza nice and crispy.
- A cooling rack* for bread, rolls and waffles.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
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Recipe: Soft and Fluffy Greek Yogurt Sourdough Rolls
Ingredients
- 400 g wheat flour bread flour or type 500
- 50 g sourdough starter
- 80 g yoghurt
- 80 g wholegrain wheat flour freshly ground
- 220 g water
- 1½ tsp. salt
Instructions
Day 1
- For the dough, mix* the flour, water, sourdough starter, salt and yogurt to a homogeneous mass.
- Cover the dough and leave to rest at room temperature for four to six hours. After 30 minutes, stretch and fold the dough once. Repeat the process two to three times.
- When the volume has increased considerably, place the dough in the fridge overnight.
Day 2
- Transfer the dough to a floured work surface and divide into nine equal parts using a dough scraper*.
- Carefully pull the dough pieces. Fold the corners towards the middle and roll into an oval bun with the palms of your hands. The seam should still be visible.
- Leave the rolls to rest, seam side down, for another one to two hours.
- Preheat the oven to 250 degrees using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Place the rolls on the baking stone*, reduce the heat to 230 degrees and bake the rolls for 10 minutes with steam and 10 minutes without steam until crispy.
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