Tomato Stuffed Yogurt Rolls

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If you ever visit any typical East Asian countries, make sure to try their breads. Growing up in China, my taste for breads has been completely spoiled by the soft, fluffy and tastily-stuffed breads — I had to learn and develop an appreciation for the yeasty, crusty, chewy goodness of european breads after I grew up and moved thousands of miles away from home. This recipe of stuffed yogurt rolls combines my favorite Asian bread texture and my favorite Italian flavors, with a twist of spicy Gochujang. They should last in room temperature for 3 days, and probably longer if you don’t go through them as fast we do.

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Tomato Stuffed Yogurt Rolls

This recipe of stuffed yogurt rolls combines my favorite Asian bread texture and my favorite Italian flavors, with a twist of spicy Gochujang. They should last in room temperature for 3 days, and probably longer if you don't go through them as fast we do.
Prep Time2 hours
Cook Time20 minutes
Servings: 4
Calories: 433kcal

Equipment

Ingredients 

Dry mix for dough

  • 2.5 cup all-purpose flour
  • 1 tsp salt

Wet mix for dough

  • 1.25 cup whole-fat plain yogurt
  • 1.5 tsp honey
  • 2.25 tsp instant yeast

Stuffing

  • 4 tbsp tomato paste
  • 1 tbsp gochujang
  • 1.5 tbsp olive oil
  • 1 clove garlic (minced)
  • 1 cup fresh basil leaves (chopped)
  • 3 inch fresh rosemary leaves (chopped)
  • 1 tsp honey

Instructions

Make the dough

  • Mix the dry ingredients for dough
  • Heat yogurt up over boiling water to between 110°F and 115°F
  • Mix 1.5 tsp of honey into warm yogurt, whisk till smooth, then add in the instant yeast and whisk till smooth
  • Watch for a thin layer of foam form on top of the yogurt mix, and mix the wet and dry ingredients for dough together
  • Knead dough for 5 min or till smooth
  • Place dough in an oiled bowl, cover bowl up and let dough proof for at least 45 min at room temperature

Mix the stuffing

  • Mix all the stuffing ingredients till smooth, use a food processor if you have one

Form rolls

  • Oil the bread tin and set nearby
  • Roll the dough out into a roughly 24 x 10 regtangle, then cut into 3 x 10 strips
  • Roughly devide the stuffing into 8 parts and brush to cover each dough strips with stuffing
  • Roll each dough strip up into a noodle, and do a simple braid before setting into the bread tin (just fold noodle in half, twist 2-3 times and fold in half again)
  • When rolls are all in their molds, cover bread pan up, and proof at room temperature for 30 min

Bake rolls

  • Preheat oven up to 350°F, brush the top of rolls with egg wash, then bake for 18 min

Notes

The softness in this bread comes from the effect of yogurt as an enriching agent. The fat and lactose from the yogurt should stop large gluten strings from forming and keep the air holes small, while helping trap the moisture within the dough throughout the bake. It’s kind of like the chiffon cake – beating the egg white to create a fine foamy rising agent which then creates evenly distributed tiny air holes throughout the cake that makes the texture super soft and smooth.

Product recommendations

Recommendations and sources for less common ingredients and tools can be found among my Product Recommendations

Nutrition information (per serving)*

Calories: 433kcal | Carbohydrates: 74g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 749mg | Potassium: 467mg | Fiber: 5g | Sugar: 10g | Vitamin A: 644IU | Vitamin C: 6mg | Calcium: 126mg | Iron: 5mg

*Please note: nutrition information is my best approximation based on the ingredients I used when creating the recipe; it is intended to be informational only

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