Greek Yogurt Dinner Rolls - 25.4g Carbs, 2.1g Fiber, 3.3g Sugar
From: www.theleangreenbean.com
Greek Yogurt Dinner Rolls Greek Yogurt Dinner Rolls
I've been experimenting in the kitchen quite a bit lately, trying to
make a loaf of bread with Greek yogurt. A few weeks ago I made a
couple of loaves that weren't bad..but they were a bit crumbly and
not quite blog-worthy…so I went back to the drawing board. I decided
to switch my focus and try smaller rolls instead of a whole loaf of
bread…and it worked out much better!
I took advantage of some free time on Sunday to make a batch of these.
Here's the recipe I used:
Makes: 16 rolls
Serving Size: 1 roll
2 cups white whole wheat flour
2 – 2 1/2 cup bread flour
2 1/2 tsp active dry yeast
2 Tbsp honey or agave nectar
1 cup warm water
1 cup 2% plain Greek yogurt (I used Chobani)
1 Tbsp extra virgin olive oil
1 tsp salt
1. In a mixing bowl, combine the warm water, yeast and honey/agave and
let sit for five minutes.
2. Add the yogurt, olive oil, salt and white whole wheat flour and turn
the mixer on (or stir with a spoon).
3. Slowly add in the bread flour until the dough sticks together and
gets tacky/starts to pull away from the sides.
4. Knead (or let mixer knead) for 5 minutes.
5. Transfer dough to a clean bowl that has been oiled. Cover and let
sit in a warm place for 1 hour.
6. Knead the dough a few times to remove the air, then split into
16 balls.
7. Stretch the corners of the dough down to the bottom to create a
smooth top.
8. Place the rolls close together on a baking sheet and let rise for
30 minutes.
9. Bake at 375 for 20 minutes.
Notes:
This dough is a bit sticky. I ended up using about 4 1/4 cup flour, plus
extra when I split it into rolls and still ended up with some dough stuck
to my fingers. That's fine!
I also used a small jelly roll pan to bake mine. When the dough rose
again, the rolls expanded and since the pan was smaller, I ended up
with square edges. If you're using a bigger baking sheet, they might
not expand to reach the edges. That's ok. Putting the rolls close
together helps them rise while baking!
I only made 12 rolls and some of them were much to big, which is why I recommend you make 16!
These are good with a smear of butter for dinner or with some peanut
butter for lunch!
Nutrition From: www.caloriecount.about.com
Note: 2 cups flour used for nutrition. Fat Free Chobani Yogurt used for
nutrition.
Servings: 16
Serving Size: 64 g
Nutrition per Serving:
133 Calories, 12 Calories from Fat, 1.3g Total Fat, 0g Trans Fat,
0mg Cholesterol, 155mg Sodium, 25.4g Total Carbs, 2.1g Dietary Fiber,
3.3g Sugars, 5.3g Protein
Vitamin A 0% - Vitamin C 0% - Calcium 2% - Iron 7%
Nutrition Grade: B
Good points:
Very low in saturated fat
No cholesterol
High in vitamin B12
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