This milky bread is ideal for breakfast, and the best thing about these rolls is that they can be frozen and still taste the same as if they were freshly baked. When you want to defrost them, put them in the microwave for one minute or in the oven for four minutes. My family loves these pastries that can be filled with cheese and ham and served as sandwiches. Here’s what you need:

INGREDIENTS REQUIRED: 800 g of soft wheat flour (type 450, 480, or 500), 450 ml of warm milk, 100 g of thick yogurt, 100 g of butter at room temperature, 1 egg and 1 yolk, 10 g of dry yeast or 30 g of fresh yeast, 1.5 tablespoons of sugar (about 10 g), and 1.5 tablespoons of salt (about 15 g).

Preparation: Measure 800 g of soft wheat flour, then add the yeast (I used dry yeast), 1.5 tablespoons of salt, and 1.5 tablespoons of sugar, and then stir the ingredients together very briefly with a spatula. Add one egg and one yolk, both at room temperature. Stir one more time before adding 100 ml of barely melted butter.

Stir the liquid just a little before adding the yogurt, and then pour it gradually. The yogurt has to be warm. Start adding 450 ml of warm milk. Mix until you get a fine, even mass. Start kneading the dough when the mixture gets too thick to stir with a spatula.

Knead the dough just enough to mix all the ingredients. At this point, it is not necessary to knead the dough too much. It just needs to rest a little, and then you can knead it to the desired consistency. The dough should be so soft that it practically crumbles.

Cover the dough and let it rest at room temperature for at least 15 minutes. After 15 minutes, you can knead it properly. Dust the work surface with very little flour and knead the dough for approximately 5 minutes. Do not add too much flour at this point.

Cover the dough and let it rise at room temperature for 30 to 45 minutes. When the dough rises, it should look like a balloon. After 45 minutes, transfer the dough to a lightly floured work surface and shape it, then divide it into 24 equal pieces.

Once all the pieces have been shaped into balls, cover them with a kitchen towel and let them rest for 10 minutes at room temperature. Then, stretch and prepare from the first shaped ball to the last. Take the first ball and roll it into an elliptical shape with a rolling pin.

If the dough is too sticky, sprinkle it with flour. I prefer not to sprinkle flour while stretching out the dough. Then wrap it into a thin roll and dust it with flour (see the video below).

Arrange the rolls on a baking sheet lined with baking paper. Make the rest of the rolls the same way. It is important that all the rolls are the same shape and size and that you can easily place them on the tray. As you can see in the picture below, I put them three in a row so that they touch a little.

When you have formed all the rolls, cover them with a kitchen towel and let them rise at room temperature for 30 to 45 minutes. After that, coat them with oil and bake in a pre-heated oven at 200 degrees for 25 minutes, depending on the oven.

When the rolls are baked, brush them with a little more oil or butter and let them cool a little. These rolls are ideal for breakfast and are very suitable for freezing. If you want to freeze them, put them in a freezer bag and place them on a flat surface in the freezer.

When you want to defrost them, put them in the microwave for 1.5 minutes, depending on the temperature, or take them out at night for the next day. You can also defrost the rolls in the oven at 180 degrees for about 4 minutes. See the details HERE.