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Yoghurt Bread Rolls
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5 from 1 vote

Easy Yoghurt Bread Rolls

Servings 12 rolls
Author Jo Allison


  • 500 g bread flour
  • 1 tablespoon sugar caster or granulated
  • 1.5 teaspoon salt
  • 7 g 1 sachet dried yeast
  • 200 g natural yoghurt regular type or Greek
  • 120 ml milk
  • 1 egg
  • 60 g unsalted butter softened
  • Additionally you will need 1 egg lightly beaten for brushing your rolls with before baking and seeds of your choice (sesame, pumpkin, poppy etc.).


  • All ingredients should be at room temperature. Milk should be ever so slightly warmed up in the microwave as that will help to activate the yeast.
  • Put all ingredients in the bowl of your food processor. Make sure you put yeast and sugar on a different side of the bowl to salt initially as salt "kills" the yeast.
  • Knead using the hook attachment of your food processor or by hand until the dough is springy to the touch and no longer sticky. You shouldn't have to add any more flour but if you do make sure it is very little if you don't want your rolls to come out heavy.
  • Place your dough in a bowl, cover with clean tea towel and let it prove (rest) until it doubled in size (approx 1.5hrs)
  • Deflate proved dough with a good punch and divide it into 12 roughly equal pieces.
  • Shape into rolls and place on prepared baking sheet or two lined with baking paper.
  • Cover with clean tea towel again and let the rolls rest to plump up a bit for about 40 minutes.
  • Preheat the oven to 200C.
  • Once rolls had their second prove, brush them gently with beaten egg and sprinkle your seeds of choice.
  • Bake for 12-15 minutes until nice and brown and sound hollow when tapped on the bottom.
  • Let them cool and enjoy with your choice of filling!