Yoghurt Rye Rolls

Yoghurt Rye Rolls

Made with a mixture of rye and spelt flour, these Rye and Yogurt Bread Rolls are the perfect accompaniment for your dinner tonight. #Funfact Compared with regular breads, such as white and whole wheat, rye bread should help you achieve healthy weight loss or weight maintenance. Because rye bread is 100% wheat-free, it can also help alleviate bloating and discomfort helping you feel generally better on a daily basis. Try our recipe and share your creation with us @masterbakerstudio and do not forget to use #studiocircle.


  • 1 Place all the ingredients in a mixing bowl, mix with your hand mixer (kneading hook) or kitchen machine about 4 min. on slow speed and approximately 30 sec.
  • 2 On fast speed until you get a good stretchable dough.
  • 3 Leave the dough in the mixing bowl, cover it with a kitchen cloth and leave it for 30 min. resting.
  • 4 Cut the dough in nine similar sized pieces, shape them round and place them with the smooth side up on on a baking paper covered oven tray.
  • 5 For a rustic look, sieve some rye flour over the surface and let the rolls proof for about 40 minutes.
  • 6 Its important is to keep them covered during proofing time.
  • 7 Heat up your oven up to 220° C (up and bottom heat) and place a heat proof bowl with water on the lowest level of it, the steam from the hot water gives you a better volume and crispiness.
  • 8 Cut the rolls once like on the picture before putting them in the oven.
  • 9 220° C, at mid-height for about 24 – 25 minutes.


  • 1 300g Schapfen Rye Flour T1150
  • 2 200g Schapfen Wheat Flour T55
  • 3 100g Yoghurt 3.5% fat
  • 410g Dry Yeast
  • 5 25g Butter (Room Temp)
  • 6 10g Salt
  • 710g Sugar
  • 8 5g Apple Vinegar
  • 9 250g Water (Luke-warm)

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