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

Cook Time20

Servings: 4

Calories: 433kcal

Equipment

8-Cavity Mini Loaf Pan

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)*

*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