Sweet Yoghurt Bread Rolls

This recipe comes direct from a website I stumbled across, Pure Enjoyment. I didn’t alter anything in the ingredients, (I think that is only the second time I have ever done that!) It’s faultless! Thank you so much for sharing this with the world 🙂

The crumb is a lighter version of brioche but with a flavour that has a delicate tang due to the yoghurt. I used my homemade Sweetened Yoghurt for this recipe but you could certainly go out and buy a favourite yoghurt (at Pure Enjoyment she and quite a few of her followers used a chunky fruit yoghurt) The aroma is heavenly and it’s just so moreish.

Timeline if you were to make it on the weekend… take 10 minutes to make the dough after breakfast and then leave to prove till lunch time, spend another 10 minutes – if that – making the 10 balls and then leave to prove till 20 minutes before afternoon drinks. Cook and then you have amazing sweet bread rolls to have with a beer.

Ingredients

250g bread flour

15g white sugar

3g salt

3g  dried yeast

100g Sweetened Yoghurt (click for recipe) room temperature

60g milk, warmed to body temperature

1/2 egg (whole egg beaten and then divided into two – use the other half as the egg wash to brush on top of the bread)

30g butter, melted

Method

NB: It’s not necessary to warm the liquids, other than the butter, but it will reduce the first proving time if the yeast has some warmth to start with.

Start by melting the butter and then setting aside.

Place all the dry ingredients into a large bowl.

Mix all the wet ingredients, including the butter, together in another bowl and then pour into the dry ingredients. Mix well to incorporate and then use your hands to pull it all together.

Knead for about 5 mins.

*warning* it’s incredibly sticky so use one hand to knead and the other hand holding a dough scraper or spatula to scrape… knead then scrape, knead then scrape. Don’t be tempted to add more flour.

Push into a ball shape and place into a lightly oiled bowl. Cover and leave to double in size, which will be anywhere from 1 hour to 2 hours.

Divide the dough into 10 even balls (it’s much easier to work with at this point than at the kneading stage)

Pick up one ball; bring the top under – like a parachute – and pinch it in underneath to make a smooth top, repeat a couple of times. Place it into a lightly oil loaf tin and repeat with the other balls.

Cover and leave to prove again till doubled in size.

Pre heat the oven to 170°C / 340°F

With the remaining beaten egg, brush over the top of the dough and sprinkle with sesame seeds – I used black sesame seeds but you can also leave the bread plain if you choose.

Cook for 20 mins on the medium rack of the oven.

Leave to cool slightly once cooked. This is truly one of the most delicious homemade breads you will eat.

Sweet Yoghurt Bread Rolls

 

Print

Prep time

4 hours

Cook time

20 mins

Total time

4 hours 20 mins

 

With it's brioche like crumb and a dash of sweet tanginess, you are going to absolutely love this bread!

Author: FinSki's

Recipe type: Bread

Cuisine: English

Serves: 4

Ingredients

• 250g bread flour
• 15g white sugar
• 3g salt
• 3g yeast
• 100g Sweetened Yoghurt at room temperature
• 60g milk, warmed to body temperature
• ½ egg (whole egg beaten and then divided into two – use the other half as the egg wash to brush on top of the bread)
• 30g butter, melted

Method

1. NB: It’s not necessary to warm the liquids, other than the butter, but it will reduce the first proving time if the yeast has some warmth to start with.
2. Start by melting the butter and then setting aside.
3. Place all the dry ingredients into a large bowl.
4. Mix all the wet ingredients, including the butter, together in another bowl and then pour into the dry ingredients. Mix well to incorporate and then use your hands to pull it all together.
5. Knead for about 5 mins.
6. *warning* it’s incredibly sticky so use one hand to knead and the other hand holding a dough scraper or spatula to scrape… knead then scrape, knead then scrape. Don’t be tempted to add more flour.
7. Push into a ball shape and place into a lightly oiled bowl. Cover and leave to double in size, which will be anywhere from 1 hour to 2 hours.
8. Divide the dough into 10 even balls (it’s much easier to work with at this point than at the kneading stage)
9. Pick up one ball; bring the top under – like a parachute – and pinch it in underneath to make a smooth top, repeat a couple of times. Place it into a lightly oil loaf tin and repeat with the other balls.
10. Cover and leave to prove again till doubled in size.
11. Pre heat the oven to 170°C / 340°F
12. With the remaining beaten egg, brush over the top of the dough and sprinkle with sesame seeds – I used black sesame seeds but you can also leave the bread plain if you choose.
13. Cook for 20 mins on the medium rack of the oven.
14. Leave to cool slightly once cooked. This is truly one of the most delicious homemade breads you will eat.

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