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    Yogurt Bread Rolls

    Yogurt Bread Rolls

    I really love this bread! Crispy outside, very soft inside - incredibly soft!

    I really love this bread! Crispy outside, very soft inside - incredibly soft! I don't buy bread anymore because I can make these perfect yogurt bread rolls at home. The combination of plain yogurt and vegetable oil creates an incredibly tender crumb while maintaining that crispy, golden exterior.

    Using the simple "lift and slap" technique, this no-knead recipe creates beautifully bubbly dough - full of bubbles is a great sign! The yogurt adds subtle tang and keeps the bread soft for days. Follow along with the video below to see the exact folding and shaping techniques for these incredibly soft rolls.

    Watch how yogurt and oil create incredibly soft bread!

    Ingredients

    • 160 ml Water(⅔ cup)
    • 3 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 60 g Plain yogurt(¼ cup)
    • 1 tbsp Vegetable oil
    • 320 g Bread flour(2 ½ cups, plus extra for dusting)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine 160ml water, 3g fresh yeast, 60g plain yogurt, and 1 tablespoon vegetable oil. Mix well. Add 320g bread flour and 6g salt. Mix until there's no dry flour visible - no kneading needed.
    2. 2
      First stretch and fold: Cover and let rest for 30 minutes. With a wet hand, stretch the 4 sides of the dough and fold each to the center. Lift the dough and slap it back.
      Timer Available:First Rest (30:00)
    3. 3
      Second stretch and fold: Cover and let rest for another 30 minutes. Repeat the stretching and folding. Lift and slap again.
      Timer Available:Second Rest (30:00)
    4. 4
      Main rise: Let rise for 2 hours or until the dough doubles in size.
      Timer Available:Main Rise (2:00:00)
    5. 5
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut. The dough should be full of bubbles - a great sign! Cut in half. Gently pat down each piece, fold to make into a ball, and seal with your hands. Let rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    6. 6
      Final shaping: Flatten each ball gently, roll and press down with the tips of your fingers. Seal the edge by pinching it. Place on tray seam-side down.
    7. 7
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    8. 8
      Score and prepare: Lightly sprinkle flour over the breads and smooth it with your hand. Score the bread with a sharp blade or knife. Sprinkle a little water between the breads and cover with another tray.
    9. 9
      Bake: Bake at 450°F (230°C) for 20 minutes covered. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C), then 390°F (200°C)
      Timer Available:Baking Time (30:00)
    10. 10
      Cool and serve: Remove from oven. They sing! Hollow taps mean it's perfectly baked. Crispy outside, super soft inside - incredibly soft! No bread escapes the butter!
    Snapshot_2536
    Snapshot_2535
    Snapshot_2537
    They sing! The sweetest music in the world. Hollow taps mean it's perfectly baked - perfect crust! Crispy outside, super soft inside - incredibly soft! If you know me, you know what's next - no bread escapes the butter! SO GOOD!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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