Herb Rolls with Yogurt

After many years, I decided to try making rolls that I had struggled with in the past. This recipe comes from the book “Ciasta na każdą okazję” by Burda. I used to buy delicious oregano rolls from a small stall in a shopping center, but I never found anything like them again. I still remember their flavor vividly. The rolls I’m sharing today are somewhat similar in taste.

In the original recipe, fresh herbs were used, but I used dried herbs. I also used a ready-made “country bread” flour mix instead of the two flours listed below.

Ingredients (makes 12 rolls):

• 40 g fresh yeast

• 1 tsp sugar

• 2 tbsp lukewarm water

• 1 onion

• Dried herbs (dill, parsley, oregano), about 1½ tbsp total

• 400 g wheat flour

• 200 g rye flour

• 1 tbsp olive oil

• 200 g sour cream, at room temperature

• 300 g natural yogurt, at room temperature

• 1 tsp salt

• 2 egg yolks

• 2 tbsp milk

• Sesame seeds, caraway, or poppy seeds for topping

Instructions:

1. In a small bowl, crumble the yeast with sugar and lukewarm water. Add 2–3 tbsp of flour and mix. Leave in a warm place for several minutes to “activate” the yeast.*

2. Peel and dice the onion finely, then sauté in oil or butter until translucent.

3. Sift both flours into a large bowl, make a well, and add the yeast mixture, olive oil, sour cream, yogurt, herbs, and salt. Knead into a smooth dough. If too sticky, add a little flour; if too stiff, add some lukewarm water. Cover the bowl with a damp cloth (not touching the dough) and let rise in a warm place for about 2 hours.

4. Punch down the dough to release gas. Turn it out onto a floured surface and divide into 12 balls. Shape them into rolls, slightly flattening them, and make deep cross-shaped cuts on top. Place on a baking sheet lined with parchment paper.

5. Brush the tops with the egg yolks beaten with milk and sprinkle with seeds of your choice.

6. Bake at 200ºC (390ºF) for about 25 minutes, until golden brown.

*Tip: Pour boiling water into a mug or a smaller bowl and place the bowl with the yeast mixture on top. This warms the bottom of the bowl and helps the yeast rise faster.