Sesame Bread Rolls With Yoghurt

It has been a while since we last posted a bread roll recipe so it was about time for some sesame bread rolls with yoghurt.

Especially during the week when you have less time for baking, this recipe is great as there is no autolyse, stretch and fold or score step involved which saves you quite some time. You can easily prepare them after work and then bake them fresh in the oven on the next morning. This way, you can have freshly baked rolls even during the week without the need to get up 2 hours earlier.

Of course you can also enjoy them on the weekend when you have more time for an extended breakfast.

Due to the yoghurt added, there is a hint of sourdough taste with these rolls even if there is no sourdough involved at all! Apart from the yoghurt, there is no other liquid we used for the dough.

Things to know before you start

Time Schedule

These sesame bread rolls with yoghurt can already be eaten after 10 to 12 hours.

Total ingredients

You will have a dough of about 813 g in total suitable for 8 sesame bread rolls.

If you want, you can easily double or triple the amount of ingredients to make more sesame bread rolls in one go.

Difficulty

An easy and simple recipe with just a few steps for delicious sesame bread rolls with yoghurt.

Baking tools

Nothing special is needed. Of course a stand mixer can come in handy, but you can knead the dough by hand without any problem too. Besides that you can have a look in our should have baking tools overview for some baking helpers.

Steps

1. Mix

• Mix salt and crumbled yeast with yoghurt straight from the fridge to dissolve

• Mix all of the mentioned ingredients together in a stand mixer for 3 minutes on speed level one and 6 minutes on speed level two
• The dough should be homogenous and smooth

2. Bulk Fermentation

• Cover the dough and let it rest for a total of 8 to 10 hours at 20-22°C (68-71,6°F)

3. Shape

• Place the dough on a floured surface
• Add a bit of flour on top
• Gently press it down a bit and try to get it into a rectangular shape
• Divide into 8 even pieces
• Cover a pizza peel with parchment paper and gently place each dough piece next to each other with some space between it
• Afterwards use a brush and coat the top and sides of the dough with water
• Now take the sesame seeds, sprinkle them all over the top and sides of the dough and slightly press them into the dough a bit 

4. Proof

• Cover the bread rolls with a towel
• Let them proof for 45 minutes at 20-22°C (68-71,6°F)

5. Bake

• Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
• Put the rolls in the oven, create steam and bake for 15 minutes or until golden brown
• Don’t let the steam out during the whole baking time
• After baking take your sesame bread rolls out immediately 

6. Cool

• Let your sesam bread rolls with yoghurt cool for 10 to 15 minutes on some kind of grid

Conclusion

Crust

Thanks to the sesame seeds we used, we added another layer of crunchiness to the crust.

Crumb

The crumb of these lovely sesame rolls is very soft, fluffy and has fine pores

Taste

As already mentioned in our introduction text, these sesame bread rolls with yoghurt remind a bit of sourdough rolls which can mainly be based on the acidity of the yoghurt we used. They have a nice level of sourness which is refreshingly different compared to standard bread rolls and great for warmer days.

Goes good with

All sorts of cold cuts and soft cheese. Also any kind of marmalade can be a great combination with the sourness of these rolls.

Credits

This recipe was inspired by Joghurt Sesam Brötchen.

Gallery