Mmmm, bread. Sometimes I just want fresh, soft rolls for dinner, but I don’t feel like making a large batch. Just enough for about two nights. I had some Greek yogurt in the fridge and the idea of using it to increase my intake of carbs sounded like an intriguing idea. Sort of like using buttermilk, which I rarely buy. Again, because it’s bad for karma to lie, I’m not going to–these were very tasty. Load ’em up with butter. Mmmm!
Greek Yogurt Yeast Rolls
2½ cups all-purpose flour (unbleached)
1 tablespoon sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup Greek yogurt (or plain yogurt)
½ cup milk
2 tablespoons butter
1 teaspoon yeast
In large bowl, mix flour, sugar, soda, and salt.
In oven-proof measuring cup, mix yogurt, milk, and butter and microwave just until butter is slightly melted (this mixture should be lukewarm, not hot). Stir in yeast and allow to sit for 10 minutes.
Pour yogurt/yeast mixture into dry ingredients and mix until it is a soft, elastic dough. If the dough appears too wet, add a tablespoon of flour at a time until you have the right consistency. Knead for approx. 5 minutes (if using an electric mixer/kneader—if by hand, it might take longer).
Place dough in an oil-covered bowl, cover with a clean towel, and allow to sit in a warm spot until the dough has doubled in size, approx. 2 hours.
Lightly grease baking sheet. After dough has doubled, punch dough down and divide into 12 equal pieces. Roll into balls and place on a lightly greased baking sheet or pan. Cover and allow to rise until doubled in size, approx. 1.5 hours.
Preheat oven to 350°. Place rolls on center rack of oven and cook until golden brown, approx. 15-20 minutes. Devour with loads of soft, room-temperature butter. That’s the ticket!
For even more yeasty love, visit YeastSpotting!