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In a large bowl, combine the strong white bread flour, dried yeast, and salt. Whisk briefly to ensure even distribution.

Add the natural yoghurt to the dry ingredients and stir to incorporate.

Gradually add the lukewarm water to the mixture, stirring with a spoon until all the ingredients are combined and a soft, slightly tacky dough forms. Start with 155ml and add more if the dough is too dry.

Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a food mixer with a dough hook for 5-7 minutes.

Place the kneaded dough back into the bowl, cover it with cling film or a damp cloth, and let it rise in a warm place for 40 minutes to 1 hour, or until it has doubled in size.

Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 4 equal portions. Gently shape each portion into a round roll.

Arrange the shaped rolls on a baking tray lined with parchment paper. Generously dust the tops of the rolls with extra flour. Cover them loosely with cling film or a clean tea towel and let them prove for 30-45 minutes, or until they look puffy and have increased in size.

Preheat your oven to 200°C (180°C fan). Bake the rolls for 18-20 minutes, or until they are pale golden brown and sound hollow when tapped on the bottom.

Remove the rolls from the oven and transfer them to a wire rack to cool completely before slicing and serving.


In a large bowl, combine the strong white bread flour, dried yeast, and salt. Whisk briefly to ensure even distribution.

Add the natural yoghurt to the dry ingredients and stir to incorporate.

Gradually add the lukewarm water to the mixture, stirring with a spoon until all the ingredients are combined and a soft, slightly tacky dough forms. Start with 155ml and add more if the dough is too dry.

Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a food mixer with a dough hook for 5-7 minutes.

Place the kneaded dough back into the bowl, cover it with cling film or a damp cloth, and let it rise in a warm place for 40 minutes to 1 hour, or until it has doubled in size.

Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 4 equal portions. Gently shape each portion into a round roll.

Arrange the shaped rolls on a baking tray lined with parchment paper. Generously dust the tops of the rolls with extra flour. Cover them loosely with cling film or a clean tea towel and let them prove for 30-45 minutes, or until they look puffy and have increased in size.

Preheat your oven to 200°C (180°C fan). Bake the rolls for 18-20 minutes, or until they are pale golden brown and sound hollow when tapped on the bottom.

Remove the rolls from the oven and transfer them to a wire rack to cool completely before slicing and serving.
