Yogurt Yeast Rolls Recipe
People tend to snap up these fluffy, golden rolls, in a hurry whenever I take them to a potluck. It's a nice combination since rolls are easy to transport and one batch goes a long way. Carol Forcum, Marion, Illinois
- 1-1/2 cups King Arthur Premium 100% Whole Wheat Flour
- 3-1/4 cups King Arthur Unbleached All-Purpose Flour, divided
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 1-1/2 cups (12 ounces) plain yogurt
- 1/2 cup water
- 3 tablespoons butter
- 2 tablespoons honey
- Additional melted butter
- In a large bowl, combine whole wheat flour, 1/2 cup all-purpose flour, yeast, salt and baking soda. In a saucepan over low heat, heat yogurt, water, butter and honey to 120°-130°. Pour over dry ingredients; blend well. Beat on medium speed for 3 minutes. Add enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 2-in. balls. Roll each piece into a 10-in. rope. To form S shaped rolls, coil each end of rope toward center in opposite directions. Place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 400° for 15 minutes or until golden brown. Brush tops with melted butter while warm. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Yogurt Yeast Rolls in Taste of Home October/November 1997, p33
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