Yogurt Yeast Rolls Recipe

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Yogurt Yeast Rolls Recipe
Yogurt Yeast Rolls Recipe photo by Taste of Home
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Yogurt Yeast Rolls Recipe

Read Reviews
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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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

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 (12 ounces) 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, 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 24 portions. Roll each into a 10-in. rope. Shape 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. Yield: 2 dozen.
Originally published as Yogurt Yeast Rolls in Taste of Home October/November 1997, p33

Nutritional 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.

  • 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 (12 ounces) plain yogurt
  • 1/2 cup water
  • 3 tablespoons butter
  • 2 tablespoons honey
  • Additional melted butter, optional
  1. 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.
  2. 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Roll each into a 10-in. rope. Shape 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°.
  4. Bake until golden brown, about 15 minutes. If desired, brush tops with additional 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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ebtisam User ID: 3074255 221800
Reviewed 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 :)"

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