Vivi makes it easy
Flash recipe for fluffy yoghurt rolls that are in the oven in 10 minutes
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Homemade rolls for your Easter breakfast and in no time. Our food editor Vivi explains how this works in her quick recipe for yoghurt rolls that are in the oven in just ten minutes.
Easter is finally here and what could be better than fresh bread rolls in the morning? Exactly: Homemade rolls in the morning! So that you can enjoy it without having to spend long in the kitchen, I’ll tell you my ultimate quick recipe for light and fluffy yoghurt rolls that are in the oven in ten minutes. Sounds unbelievable? Try it out and see for yourself!
Flash recipe for fluffy yoghurt rolls
Ingredients for 8 pieces
- 500 g flour (Type 405), plus a little more for processing
- 1 tsp salt
- 1 packet of baking powder
- 200 grams of yoghurt
- 60 ml cooking oil
- 100 ml milk (or milk alternative)
- some sesame, sunflower seeds or pumpkin seeds to top
preparation
- Preheat the oven to 180 degrees top/bottom heat. Put all the ingredients in a mixing bowl and knead for about 2 minutes with the dough hook of the hand mixer or with your hands to form a smooth dough.
- Knead the dough again on a floured work surface and shape into a roll. Using a spatula or knife, divide into 8 pieces and shape into small balls.
- Place the yoghurt rolls at a distance from each other on a baking tray lined with baking paper. Optionally spread each roll with a little milk or milk alternative and sprinkle with a topping of your choice.
- Bake the yoghurt rolls for about 20 minutes until golden brown. Serve fresh and enjoy.
Tip: If the dough is a little too wet and sticks to your hands, simply dampen your hands with a little water and quickly form the dough pieces into buns and place them on the baking sheet. The dough has to be a bit sticky so that the yoghurt rolls are nice and fluffy and not crunchy and hard.
Vivi’s top tip
You can also use the dough for that special Easter flair shape small Easter bunnies. Either you make it very easy for yourself and roll out the dough about 2 cm thick and cut out small rabbits using a rabbit cutter, or you shape the eight rolls into long strands instead of balls, cross the strands once in the middle and then turn them once up to a bunny box. A small ball of dough can then be used as a tail – done.
If you are looking for more delicious recipes for your Easter breakfast or Easter brunch, you will surely find them here. I can also recommend our BRIGITTE recipe for yeast plaited bread and carrot cake. Try it out and enjoy it! Happy Easter.