Breakfast rolls with yoghurt (cooked overnight)

Today I have the recipe for my delicious breakfast rolls with yogurt for you. They are, so to speak, the further development of my popular ones Spelled rolls with yogurt. These were one of my first roll recipes on Cookie and Co. The highlight of today's recipe: The dough is prepared in the evening, after 10-12 hours of walking it is only cut off and can then be baked immediately. So you have your breakfast rolls on the table in no time at all in the morning, without any further walking time ... ♥

Frühstücksbrötchen mit Joghurt

The breakfast rolls with yoghurt have a mildly sour aroma due to the yoghurt. They taste good with both sweet and savory toppings. They are, so to speak, all-round buns. If you like, you can also sprinkle them with a few seeds or grains instead of flour or durum wheat semolina. Incidentally, I always like to use durum wheat semolina when baked goods are to be particularly crispy.

The walking time in the recipe refers to a room temperature of around 20 ° C to a maximum of 22 ° C. Everything that goes beyond this shortens the walking time and everything below that lengthens it. This will be of particular importance in the coming months, as we are heading towards the warm season. Frühstücksbrötchen mit Joghurt

The dough should ideally be folded once or twice during the rising time. The later you fold during the walking time, the gentler you should proceed. You just schedule it in the way that suits you best. At least once stretch & fold but would be advisable. But that can be done in 10-12 hours, I think, even if your night's rest is in between.

The parting should be done very gently, as the air bubbles that have formed in the dough up to that point make up the loose crumb. The closer you get to the walking time of 12 hours, the less deeply you should cut into the dough pieces or even dispense with them altogether.

Frühstücksbrötchen mit Joghurt

For the breakfast rolls with yoghurt in my pictures, it was about 11 hours of walking. Most of the time, I only bake them after walking for 12 hours. In return you get super loose and airy easypeasy rolls that don't really make a lot of work. Basically, you only need a few minutes to prepare the dough and to cut it off in the morning. Pretty handy, isn't it? ♥

Frühstücksbrötchen mit Joghurt

Ingredients for the breakfast rolls with yogurt:

(for approx. 8-9 rolls)

  • 500 g wheat flour type 550, then also psyllium husks)
  • 150 g Greek yogurt 10% F from the refrigerator (vegan: soy yogurt)
  • 140 g Lievito Madre, refreshed (or alternatively 2g fresh yeast)
  • 1 g fresh yeast (or 100g Yeast water and omit 100 g water)
  • 200 g water, cool
  • 12-14 g of salt
  • 15 g honey
  • 10 g butter (vegan: margarine, e.g. Alsan)
  • 5 g Baking malt (inactive) homemade 
  • (can also be omitted)
  • 1 pinch of vitamin C powder or 1/2 tsp Acerola powder (can also be omitted)
  • (when using wheat flour type 550: 3 g psyllium husks, ground e.g. by dm)
  • Flour for sprinkling (I: durum wheat semolina)

Prepare breakfast rolls with yoghurt:

 

To make dough:
  1. Tipo 0 (or wheat flour type 550+ psyllium husks), Greek yoghurt, if necessary Lievito Madre (yeast only in step 2) and briefly mix the water. (First hold back approx. 30 ml of water) for 30 minutes Autolysis leave.
  2. Then add all the other ingredients except for the butter and salt, mix briefly and knead into a smooth dough for about 6 minutes at slow speed and 6-7 minutes at high speed, until the dough loosens from the edge of the bowl. Do not add the butter and salt until the end of the kneading time.
  3. Put the kneaded dough in a lightly oiled bowl or dough tub. Stretch and fold once (stretch & fold). (A rectangular vessel makes it easier to cut evenly rectangular rolls later.)
  4. Then cover and let rise at room temperature (20-22 ° C) for about 10-12 hours, preferably overnight. During this time, stretch and fold at least one more time (as it suits you in terms of time).
Prepare dough in the Thermomix®:
  1. Tipo 0 (or wheat flour type 550+ psyllium husks), Greek yoghurt, Lievito Madre (yeast only in step 2) and the water in the mixing bowl, 1 min./ dough level. (First hold back 30 ml of water) for 30 minutes Autolysis leave.
  2. Then add all the other ingredients except for the butter and salt to the mixing bowl, 5 minutes / dough kneading setting. After about 4 minutes, add butter and salt.
  3. Put the kneaded dough in a lightly oiled bowl or dough tub. Stretch and fold once (stretch & fold). (A rectangular vessel makes it easier to cut evenly rectangular rolls later.)
  4. Then cover and let rise at room temperature (20-22 ° C) for about 10-12 hours, preferably overnight. During this time, stretch and fold at least one more time (as it suits you in terms of time).

On the baking day:

  1. Preheat the oven in good time to 250 ° C top / bottom heat, preferably together with a baking steel or (preferably turned over) baking sheet.
  2. After the walking time, let the dough slide onto the lightly floured work surface and also flour a little from above. Cut 8-10 square dough pieces, if possible without pressing air out of the dough.
  3. Spread the dough pieces on a baking mat or parchment paper. (This allows the dough pieces to be pushed onto the hot baking tray / tray.)
  4. Cut the dough pieces lengthways once with a sharp knife. (If you walk for 12 hours you may not do it or only cut very superficially.)
  5. With the help of Bread pusher or one flat sheet Transport or similar onto the preheated tray / baking tray in the oven. Bottom slot!
  6.  Steam right at the start of baking.
  7. Then bake for about 20-22 minutes at 250 ° C top-bottom heat in the preheated oven.
  8. After about 10 minutes of baking time, open the oven door wide once to let the moisture out.
  9. Every oven bakes a little differently, so the baking time and temperature may vary slightly.
  10. Let the breakfast rolls with yoghurt cool down on a wire rack after the baking time.

Frühstücksbrötchen mit Joghurt

 

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16 thoughts on “Frühstücksbrötchen mit Joghurt (Übernachtgare)”

  1. Good evening Sonja,
    just finished the dough for the yogurt rolls. Everything exactly according to the recipe (flour Tipo 0 from bongu). But now I have doubts about the consistency. As a liquid only 200 g? The dough is quite firm. Is it correct that way? Just have too little experience. I read on sudzblog that yogurt does not count as a bulk liquid. Can you help me?
    Kind regards and have a nice evening
    Sabine

    1. Dear Sabine,

      but yogurt is a liquid. But it's not 100% made of water, so maybe you can count 80% of that as a liquid. The dough is not too soft because it should be stable for parting tomorrow - it will be a little softer during the proofing. Perhaps your batch of flour would have needed a small sip of 20g more water. It's difficult to judge from a distance. The TA is just under 160, which is often common for bread rolls.

      Sincerely,
      Sonja

  2. Hello dear Sonja, what is the effect of vitamin C in the dough here or in general? Or when do you use vitamin C? Dosage? Greetings Thomas

    1. cookieundco

      It promotes a loose and airy crumb. It also strengthens the dough structure and somewhat the fermentation tolerance.
      It is particularly useful with ancient grains, especially spelled.

      I usually take 0.3-0.6g for 1 kg of dough. But you basically can't overdose on it.
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  3. Dear Sabine,
    I would like to publish my great joy about this recipe: I've tried an incredible number of recipes, and not a single one has convinced us. The rolls were edible but you couldn't win a flower pot with them. But this recipe knocked us off our feet. The rolls are (-I didn't think I would ever say that) - better than from our favorite organic bakery, where our preferred roll costs € 1.10.
    But you have to stick to the recipe exactly. In addition, I don't bake at 250 degrees all the time with my hern, but switch down to 230 degrees after shooting in, otherwise they'll get too dark for me. In addition, you can bake them again the next day or freeze and then bake them up again.

    But I have a couple of questions:
    1) Why do you recommend 3g psyllium husks when using 550g flour? Does the flour absorb more moisture.?
    2) What is vitamin C all about?
    3) Why can't the salt and butter be added to the dough with the other ingredients after the autolysis?

    By the way, I've made the experience that if I retain the 30ml of water, my dough will no longer absorb the water properly later, if I then add it and then have to help with 2 tablespoons of additional flour. If I clean everything right from the start, I have no problem with the consistency.
    I work with a Kitchenaid and the last kneading part is specified as 6-7 minutes on a fast setting. At Kitchenaid you can only work with a maximum of level 2 (from 10j - I only know that now after I've worked with level 4/5 and the machine has almost jumped off the counter and I used the device for 6 minutes) Next time, I'll hook myself on level 2 and hope that the dough will get just as great a consistency.

    I / we are infinitely grateful to you for the PERFECT ROLL RECIPE !!!
    Greetings Andrea

    1. cookieundco

      I am very happy about that!

      Unfortunately, your comment was in the Spam folder, so I'm only answering now. Thank you very much for your comment!

      You should of course adapt the kneading to your machine. With Kitchen Aid, level 2 is really enough. I had one too.
      The flea seeds bind more water, which makes the dough more stable and more bulk liquid can be used.
      Vitamin C stabilizes the glue and creates a loose crumb.
      Butter and salt was for the sake of simplicity ... feel free to add both later in the kneading process.

      Sincerely,
      Sonja

  4. Hello Sonja,
    I would like to bake these beautiful rolls for Sunday, but unfortunately they don't fit into my daily routine ... I have to prepare the dough in the afternoon, that is, 4-6pm before the planned baking. This doesn't work with RT, especially not with the current midsummer temperatures ... Would the recipe also work if it was matured in the refrigerator? So let it start for 1-2 hours and then for about 14h-16h at 5-6 degrees?
    Thanks in advance and best regards
    Caroline

    1. Dear Caroline,
      if you want to take a look at this recipe, you could transfer the process. Maybe that fits better.
      Otherwise, please try as described above ...
      Sincerely,
      Sonja

    2. Dear Sonja,
      Many thanks for the quick response! Which recipe do you mean? I can't see a link ...
      Love from
      Caroline

    3. Thank you, dear Sonja!
      I also have the Goldies on my post-baking list ... Now this weekend I have decided on a different bread roll recipe, which was a good fit in terms of timing and ingredients. But I also baked your focaccia recipe for the second email (the one with LM - I used my wheat ASG because I don't have any LM at the moment). The recipe is so great, thank you very much for that!
      Love from
      Caroline

  5. Hello Sonja,
    I've got the idea of putting some kind of salt and pepper pranks on these rolls in the morning. Do you happen to have a recipe or advice for me on how to best prepare the pranks?

    VG Christine

    1. Hi there,

      My idea would be to dilute sourdough with a little water and add a lot of salt and pepper or to sprinkle the bread with it after brushing. You could also use yogurt instead of sourdough. Or do you mean something like a crispy tiger prank?

      VG Sonja

  6. Great praise! I baked the buns today. The first batch has gotten a bit dark. I baked the second at 220 ° C and they turned out perfect. I was looking for a recipe like this, and I can do it on my caravan vacation. Thank you for the great recipe.

  7. Dear Sonja,
    Thank you for all your sure-fire recipes. I love your blog.
    Can I also add a yeast water poolish to these rolls.
    I want to know if the water is still strong, refreshed it yesterday and made a poolish (200g) this morning.
    If it doubled tonight I could use it right away.

    Lg
    Sabine

    1. Dear Sabine,

      I think that should be okay, but wouldn't push too much. 200 g would definitely be too much.
      For me it is difficult to judge from a distance how strong it is. Would almost advocate a maximum of 100 g.
      Good things happen and best regards,

      Sonja

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