Yoghurt Bread Rolls

Servings : 10 rolls

These babies are soooo rich and filling. And they smell amazing when they're baking.


  • 4 cups all-purpose flour
  • 1 tbsp. yeast
  • 3 tbsp. honey
  • 1 cup warm water
  • 1 cup yoghurt
  • 3 tbsp. vegetable oil
  • 1 1/2 tsp. salt


In a large mixing bowl, combine 1/2 cup flour, the yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.

Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl.

Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.

Preheat oven to 180 C. Line a baking sheet with parchment paper.

Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter. Shape each piece into a round roll. Place on prepared baking sheet. Repeat with remaining dough.

Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes. Make slits on the top with a sharp knife (purely decorative so it's not a must to do this)

Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.

Cool on a wire rack. Store in an airtight container.  Enjoy!

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