Soft, hand-kneaded dinner rolls made with milk and yogurt. No machine required—just your hands—to achieve a wonderfully tender crumb. Perfect for breakfast or making sandwiches.
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1
Mix salt and sugar into flour to prevent direct contact with yeast. Add dry yeast and stir well. Beat egg into a bowl, make a well in the flour, then add egg, yogurt, and milk. Gently combine with a silicone spatula, slowly incorporating flour until no dry spots remain.
2
Transfer dough to a work surface and gently press with a bowl to begin the autolyse. Rest for 30 minutes to 1 hour until dough becomes softer and more extensible.
3
With both hands, stretch the dough open in a washing motion for 3–5 minutes until a network structure forms. Scrape dough from work surface and hands with a bench scraper.
4
Fold dough in half and slap it against the work surface a few times to build elasticity. Gently knead in a V-shape to smooth the surface. Test by pulling a piece—it should stretch into a thin, translucent membrane with jagged edges when torn. Spray with water, cover with a bowl, and rest 15 minutes.
5
Oil your hands, stretch the rested dough into a rectangle. Spread softened butter evenly over the surface and fold it in, incorporating gradually. Scrape any stuck dough from the work surface.
6
Continue kneading for 3–5 minutes using the washing stretch method until butter is fully absorbed. Gather the dough, slap it to build elasticity, then fold and stretch for 1–2 minutes. Shape seam-side down into a round, cover, and rest 10 minutes.
7
Test the dough: pull a small piece and check that it stretches into a translucent membrane with smooth torn edges. Oil a bowl, place dough seam-side down inside. Spray with water, cover with a cloth, and let rise at room temperature until doubled in bulk.
8
Once doubled, dust with flour and gently turn out. Weigh the dough (approximately 480 g), gently degas, and stretch into a square. Cut into 9 equal pieces of about 53 g each.
9
Place smooth side up, stretch gently, then fold seams underneath. Roll into a ball shape, spray with water, cover, and rest 20 minutes.
10
Prepare an 18 cm square baking pan lined with parchment. Dust with flour, gently degas, and turn seam-side down. Fold all edges toward center, pinch seams closed, and roll gently. Arrange in the pan seam-side down, spray with water, and let rise at room temperature about 1 hour until 90% full.
11
Beat 1 egg and mix 1 tbsp egg with 1 tbsp water. Preheat oven to 170°C. When rolls reach 90% full, brush egg wash in one direction, then the other. Brush gently to avoid deflating.
12
Bake at 170°C for 13–14 minutes, then increase to 190°C for the final 5 minutes to brown. Remove from oven, tap the pan on the counter three times to release steam, turn out, and cool 15 minutes on a rack. While still warm, brush with melted egg wash.
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