Whole-wheat soft yogurt sandwich rolls

Based on Baking Bite’s recipe

Ingredients

  • 1 cup whole wheat flour
  • ½ cup wheat bran
  • 2 ½ cups all purpose flour, plus at least ½ cup for adding later
  • 1 package (1 Tbsp) active dry yeast
  • 3 tbsp honey
  • 1 cup water, warm (100-110F)
  • 1 cup whole fat yogurt
  • 1 tbsp vegetable oil
  • 1 ½ tsp salt

Directions

  1. In a mixing bowl combine the whole wheat flour, the 2 ½ cups white flour, and the wheat bran
  2. In a large mixing bowl, combine the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
  3. Stir in yogurt, vegetable oil, salt and the flour mixture.
  4. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl.
  5. 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. (This can all be done in a stand mixer with the dough-hook attached, as well: 8 minutes).
  6. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
  7. Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle.
  8. Divide dough into 10 even pieces with a board scraper or a pizza cutter.
  9. Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Place on prepared two baking sheets lined with parchment paper, 2 inches apart.
  10. Repeat with remaining dough.
  11. Preheat oven to 375F.
  12. 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.
  13. Place baking sheets on the upper third and lower third. Bake for about 20 minutes alternating the sheets half way, until rolls are deep golden on the top and the bottom.
  14. Cool on a wire rack.
  15. Store in an airtight container.

Makes 10

Note

  • Not advised to halve the ingredients to achieve half the size
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