Yogurt Rolls With Herb Butter

slow-cooker-rolls
Photo by Heather Meldrom
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  • Makes 18
  • Hands-On Time
  • Total Time

In a large bowl combine 2½ cups flour, sugar, yeast, and salt. In a small pan, combine the yogurt, milk, and butter over medium-low heat until warm (about 100-110° F). Mix the wet ingredients into the dry ingredients until thoroughly combined. Add ¾ cup flour and eggs and mix until thoroughly combined. If necessary, add remaining flour, a little at a time, if dough is too sticky.

Transfer the dough to a floured surface and knead until smooth and supple, about 8 minutes. Transfer the dough to an oiled bowl and drizzle lightly with olive oil to coat. Cover loosely with plastic wrap and let rise in a warm place until doubled in size.

Meanwhile, make the herb butter: In a small bowl, stir together the softened butter, herbs, and lemon zest. Season with salt and pepper.

Ingredients

  1. Check For Rolls:
  2. Check cups all-purpose flour, divided, plus more for kneading
  3. Check 3 tablespoons sugar
  4. Check 5 teaspoons instant yeast
  5. Check 2 teaspoons coarse salt
  6. Check ¾ cup full-fat Greek yogurt
  7. Check ¾ cup whole milk
  8. Check 4 tablespoons unsalted butter, plus more for brushing
  9. Check 2 large eggs, lightly beaten
  10. Check olive oil, for bowl
  11. Check For Herb Butter:
  12. Check 8 tablespoons unsalted butter, room temperature
  13. Check 2 tablespoons chopped mixed herbs such as rosemary, thyme, and sage
  14. Check ½ teaspoon finely grated lemon zest
  15. Check kosher salt and black pepper

Directions

  1. In a large bowl combine 2½ cups flour, sugar, yeast, and salt. In a small pan, combine the yogurt, milk, and butter over medium-low heat until warm (about 100-110° F). Mix the wet ingredients into the dry ingredients until thoroughly combined. Add ¾ cup flour and eggs and mix until thoroughly combined. If necessary, add remaining flour, a little at a time, if dough is too sticky.
  2. Transfer the dough to a floured surface and knead until smooth and supple, about 8 minutes. Transfer the dough to an oiled bowl and drizzle lightly with olive oil to coat. Cover loosely with plastic wrap and let rise in a warm place until doubled in size.
  3. Meanwhile, make the herb butter: In a small bowl, stir together the softened butter, herbs, and lemon zest. Season with salt and pepper.
  4. Punch dough down and transfer half to a lightly floured surface. Cover the remaining dough and place it in the refrigerator. Line a 6-quart slow cooker with parchment paper and oil the parchment. Divide the dough into 9 portions and roll into balls. Transfer balls to the prepared slow cooker. Cover and let rise 30 minutes.
  5. Set the slow cooker to high and cook rolls until set, about 1 hour. (Note: the rolls will not be brown on top.) While the rolls are cooking, remove the second half of the dough from the refrigerator, roll it into 9 balls, and let rise on a sheet of oiled parchment.
  6. Prepare the broiler. Remove the rolls from the slow cooker, transfer them to a baking sheet, brush them with herb butter and broil until golden brown, 2 to 3 minutes. Transfer the second batch of rolls to the slow cooker and repeat the process.