Soft and Fluffy Greek Yogurt Sourdough Rolls

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.

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.

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.

More simple sourdough wheat rolls

How to make Sourdough Ciabatta Rolls

How to make Sourdough Ciabatta Rolls

These sourdough ciabattas have been an integral part of our Sunday breakfast ever since I first baked them. They have an intense aroma, an open crumb, a crispy crust and bring back memories of our last vacation in Italy. If you want to bring summer into your kitchen,…

read more
Bread Rolls: Baked Easter Nests with Sourdough

Bread Rolls: Baked Easter Nests with Sourdough

You probably know these sweet buns made from yeast dough that are shaped like Easter nests and have a colorful Easter egg in the middle. They are a real eye-catcher for any Easter brunch, but they can be even better! I prefer to eat my hard-boiled Easter egg with salt…

read more
Easy Sourdough Dinner Rolls Overnight

Easy Sourdough Dinner Rolls Overnight

Today we’re making rustic wheat rolls with sourdough. The dough is super easy to make, requires no kneading, only a few ingredients and no pre-dough. The fluffy rolls get their rustic crust by baking them with the seam side up. Zusätzliches Aroma bekommen die…

read more
Einfache Joghurt Brötchen mit Sauerteig über Nacht

Recipe: Soft and Fluffy Greek Yogurt Sourdough 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.
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 18 hours
Total Time 18 hours 40 minutes
Course sourdough bread rolls, sourdough rolls, yoghurt rolls
Cuisine German
Servings 9 Yoghurt 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
  • 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.
Keyword crispy, easy, no baking powder, no egg, no yeast, overnight, with sourdough

Have you tried one of my recipes?

⭐⭐⭐⭐⭐

You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡

Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!

Fluffy Greek Yogurt Sourdough Rolls

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

Recommended Recipes

Easy Sourdough Rhubarb Muffins

Easy Sourdough Rhubarb Muffins

In a month's time, it will be St. John's Day and the rhubarb season here in Germany will come to an end. But until then, I still have one or two rhubarb recipes that I really want to share with you. Today I'm making fluffy rhubarb muffins with sourdough. The batter is...

read more
Easy Sourdough Fougasse Overnight

Easy Sourdough Fougasse Overnight

Did you know that foccacia and fougasse are distant cousins? The word fougasse comes from the Old Occitan word fogatza. And this word originated from the Latin word focacia, which means “baked in the oven”. Fougasse originally comes from Provence and is the French...

read more
Easy Sunflower Seeded Bread Rolls with Sourdough

Easy Sunflower Seeded Bread Rolls with Sourdough

After baguettes and fluffy ciabattas, it was high time for some hearty seeded rolls with wholegrain flour. That's why we had these hearty sunflower seeded bread rolls with sourdough on the table on Father's Day. Why you should definitely try these sourdough rolls The...

read more

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating