I like to bake early but on weekends I also like to sleep a little bit longer. During the week I am a early bird but at weekends I like to stay in bed until 8 o’clock or even a little bit longer. To get freshly baked rolls for breakfast I have to think about some tricks. One possibility is to proof the rolls in the fridge. But at weekends my small fridge is often already filled with food we bought for the next week. There is no room left for a tray of rolls.
So I was hooked when I read Martins recipe for Yoghurt Sesame Rolls. The dough is mixed at the evening and ferment overnight at room temperature. Yoghurt, little yeast, long fermentation, that are everything I need to try this recipe.
The rolls are delicious – soft and a little bit tart because of the yoghurt. A simple and fast recipe I can really recommend!
I sent this rolls to Yeastspotting, Susans weekly showcase of yeast baked bread.
Yoghurt Sesame Rolls
- 400g Yoghurt
- 300g flour Type 550
- 90g Wheat, fresh milled
- 3g fresh yeast
- 10g Salt
- some flour
At the evening dissolve yeast in yoghurt and mix with the other ingredients until homogenous. Ferment at room temperature.
The next Morning: Heat the Baking stone to 250°C. In the meantime roll the dough on a well floured square with a length of 40 cm. Fold from left and right to the middle, then from top and bottom so that the resulting square has a length of 20 cm.
Use a dough scrapper to cut 9 square rolls. Wet them a little bit and dipp into a mixture of flour and sesame. Proof for 40 min.
Bake at 250°C for 18 min on a preheated bread baking stone with steam.