Just popping in to share a new recipe for with you guys today.
Greek Yogurt Dinner Rolls
I’ve been experimenting in the kitchen quite a bit lately, trying to make a loaf of bread with Greek yogurt. A few weeks ago I made a couple of loaves that weren’t bad..but they were a bit crumbly and not quite blog-worthy…so I went back to the drawing board. I decided to switch my focus and try smaller rolls instead of a whole loaf of bread…and it worked out much better!
I took advantage of some free time on Sunday to make a batch of these. Here’s the recipe I used:Print
Greek Yogurt Dinner Rolls
Serve up an extra side of nutrition with dinner tonight. The Greek yogurt in these hearty rolls adds a punch of protein to a mealtime staple.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 1x
- 2 cups white whole wheat flour
- 2 – 2.5 c bread flour
- 21/2 tsp active dry yeast
- 2 Tbsp honey or agave nectar
- 1 c warm water
- 1 c 2% plain Greek yogurt (I used Chobani)
- 1 Tbsp extra virgin olive oil
- 1 tsp salt
- In a mixing bowl, combine the warm water, yeast and honey/agave and let sit for five minutes.
- Add the yogurt, olive oil, salt and white whole wheat flour and turn the mixer on (or stir with a spoon).
- Slowly add in the bread flour until the dough sticks together and gets tacky/starts to pull away from the sides.
- Knead (or let mixer knead) for 5 minutes.
- Transfer dough to a clean bowl that has been oiled. Cover and let sit in a warm place for 1 hour.
- Knead the dough a few times to remove the air, then split into 16 balls.
- Stretch the corners of the dough down to the bottom to create a smooth top.
- Place the rolls close together on a baking sheet and let rise for 30 minutes.
- Bake at 375 for 20 minutes.
- This dough is a bit sticky. I ended up using about 4 1/4 c flour, plus extra when I split it into rolls and still ended up with some dough stuck to my fingers. That’s fine!
- I also used a small jelly roll pan to bake mine. When the dough rose again, the rolls expanded and since the pan was smaller, I ended up with square edges. If you’re using a bigger baking sheet, they might not expand to reach the edges. That’s ok. Putting the rolls close together helps them rise while baking!
- I only made 12 rolls and some of them were much to big, which is why I recommend you make 16!
These are good with a smear of butter for dinner or with some peanut butter for lunch!
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