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.
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.