Yogurt Yeast Rolls
Recipe from the February 2011 Newsletter
- 4 to 4 1/2 cups unbleached all-purpose flour
- 2 packages (0.25oz each) yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups plain yogurt
- 1/2 cup water
- 1/3 cup butter
In a large bowl, whisk together 1 1/2 cups of the flour with the yeast, sugar, salt and baking soda; mix well. Heat the yogurt, water and butter to 120-130 degrees, but do not simmer. Add yogurt mixture to the flour mixture and blend well, then beat with an electric mixer at medium speed for 4 minutes. Gradually stir in enough of the remaining flour to make a stiff dough.
Knead on a floured surface until the dough is smooth and elastic.
Place the dough in a greased bowl and turn the dough over to grease the top. Cover and let rise in a warm place until doubled in bulk (about 20 to 30 minutes).
Punch down the dough, divide it into 24 pieces and form the pieces into balls. Place the balls on a greased cookie sheet, cover and let rise in a warm place for about 20 minutes or until almost doubled in bulk. Bake in a preheated 400 degrees oven for 20 minutes or until nicely browned. Remove from the pan and brush with butter.February 2010 Newsletter
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