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Yogurt Yeast Rolls

People tend to snap up these fluffy, golden rolls, in a hurry whenever I take them to a potluck. It's a nice contribution since rolls are easy to transport, and one batch goes a long way. — Carol Forcum, Marion, Illinois
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    2 dozen

Ingredients

  • 1-1/2 cups whole wheat flour
  • 3-1/4 cups 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 plain yogurt
  • 1/2 cup water
  • 3 tablespoons butter
  • 2 tablespoons honey
  • Additional melted butter, optional

Directions

  • 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, 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 24 portions. Roll each into a 10-in. rope. Shape each rope into an S, then coil each end until it touches the center. Place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Preheat oven to 400°.
  • Bake until golden brown, about 15 minutes. If desired, brush tops with additional butter while warm. Remove from pans to wire racks to cool.
Nutrition Facts
1 roll: 115 calories, 2g fat (1g saturated fat), 6mg cholesterol, 245mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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Reviews

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Average Rating:
  • ebtisam
    Mar 2, 2015

    Best Ever !!"I first found this recipe in my sample taste of home about 3 years ago still making them today i even make it as a bread they stay very soft for many days love it :)

  • Cheryl Clawson
    Apr 7, 2013

    No comment left