Yeast-Free Bread Rolls
"My sister is not allowed to eat yeast and sourdough so she can't have regular rolls for breakfast. We were very happy when we found this recipe in a leaflet from "Dr.Oetker". The rolls taste very good and are very versatile. You can either have them with sesame, sunflower seeds, pumpkin seeds etc. if you want to put something hearty onto them. Or you can add some sugar and raisins to the dough and eat them with honey or jam."
photo by Andi Longmeadow Farm
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
10 big rolls
ingredients
- 500 g flour (I use half wheat- and half spelt flour)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 250 g low-fat Quark cheese (firm yoghurt works as well)
- 150 ml milk
- 150 ml sunflower oil
- sunflower seeds
- sesame seeds
- poppy seed
- pumpkin seeds
- oats, etc
directions
- Preheat oven to 180°C.
- In a big bowl mix flour and baking powder. Add curd cheese, salt, milk and oil and quickly knead into a soft dough using the dough hooks of your hand mixer. Don't overmix or the dough will become sticky. Blend in desired ingredient (oats, sesame, seeds -- ) by hand.
- Shape dough into approximately 10 (big) rolls and place them on a paper-lined baking tray.
- Cut a cross into the top of each roll, brush with a little milk (approx. 3 tbs altogether) and sprinkle with whatever you like.
- Bake for about 20 minutes.
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Reviews
-
These were excellent. I don't even know what to say about the previous reviewer & yeast in yogurt, but I followed this exactly using US measurements and halving the recipe down from 10 to 5. My measurements were as follows: 8 ounces bread flour, 2 teaspoons baking powder, 1/4 tsp, salt, 1/3 ounce of yogurt or sour cream (I used the latter), 1/3 cup milk (fat free) 1/3 cup oil. Topped off top with poppy seeds. Open up and eat one, right out of oven. Very good, indeed! Made for *Everyday is a Holiday* October 2009 -
Oh my, excellent bread rolls, and so quick to put together! I used half graham flour and half all-purpose flour, added pumpkin seeds to the batter and sprinkled sesame seeds on top. Nom! Thank you for sharing! -
Very nice for yeast free buns. I'm still on the hunt for a recipe comparable to yeast risen buns but this comes as close as any so far. And FYI there is NO yeast in yogurt. Bacteria yes, yeast no. These are perfect for someone on a yeast free diet. -
I really enjoyed making these bread rolls -- especially loved the combination of the various seeds. I used oats, sesame and sunflower seeds. I also used greek yogurt and regular bread flour as well. Next time, I would like to experiment with wheat and spelt flour as the recipe mentions. Thanks for the post. Made for Everyday is a Holiday tag, November, 2011. -
Being a non-yeasted bread, I was expecting the bread to be dry and dense but it was not! I used a combination of whole wheat flour and unbleached white (would have tried spelt but was out). The dough was very dry and I know the reason was I miscalculated with the metric/US conversion. Added a wee bit more yogurt, oil and milk and then the dough was perfect. (I should say also that the recipe was cut in half.) The rolls cooked in 30 minutes at 355º F and I did not stir the oats or seeds/nuts into the mixture but instead combined them and sprinkled on top. The mixture used: oats, sunflower seeds, sesame seeds both white and black, poppyseeds and flax seeds. ~Tasty~ liked her roll with peanut butter and I tried mine plain at first for a true taste then the next bite with a little bit of butter. I can't find quark here and haven't looked for it but in its place I used a combination of local Nancy's whole milk plain yogurt and a little bit of Nancy's full fat sour cream. These two ingredients gave a good but subtle tangy taste that mimicked the flavor of yeast/sourdough bread well. Will make again! Easy! Reviewed for Veg Tag/November.
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RECIPE SUBMITTED BY
Lalaloula
United States
