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
Yogurt Yeast Rolls
Yogurt Yeast Rolls
Prep Time
30 min
Cook Time
15 min
Yield
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.
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