Ballybrado Rye-Yogurt Bread Rolls

You gotta roll with it!


  1. Place all the ingredients in a mixing bowl and knead with dough hook of electric mixer slowly for five minutes, then quickly for 30 seconds until a smooth dough is formed.
  2. Cover the bowl with cling film and leave it in a warm place for around 30 - 40 minutes, or until it has risen considerably.
  3. Form approx. nine rounds and place on lined baking paper, cover and leave to rest for another 30 – 40 minutes.
  4. Preheat oven to 220 °C (top/bottom heat).
  5. Slice into the surface of the rolls with a knife (‘scoring’), add seeds of choice on each roll.
  6. Bake in the middle of preheated oven for about 20 - 25 minutes.


300g Ballybrado Organic Whole Rye Flour OR Whole Light Rye Flour
200g Ballybrado Organic Strong White Wheat Flour
100g yogurt, 3.5% fat
10-12g quick action dry yeast         
25g butter, room temperature
10g salt
10g sugar
5g vinegar
250g tepid water

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