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Mini rolls made with plain yogurt and poppy seed filling: soft even the next day and the dough doesn't stick

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Mini rolls made with plain yogurt and poppy seed filling: soft even the next day and the dough doesn't stick recept

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  • Easy to prepare
  • 12 portions
  • 130 minutes
Jan, 17. 12. 2025

This family classic has one clever trick: plain yogurt (or even sour cream) makes the yeast dough more elastic and it stays tender longer after baking. thanks to that the dough is lovely to work with, it doesn’t stick to the work surface or to your hands and the rolls remain tender even the next day with coffee.

For 12 portions

Ingredients

Ingredients for the yogurt dough:

Poppy seed filling – fragrant and juicy:

Preparation procedure

  • Starter: stir a teaspoon of sugar into 100 ml lukewarm milk, add crumbled yeast and let it rise for 10–15 minutes.
  • Dough: into a large bowl put the flour, sugar and salt. add the starter, the remaining milk, oil, egg whites, yogurt and lemon zest. work into a smooth, elastic dough (by hand 8–10 minutes or with a mixer 5–6 minutes). properly worked dough is soft and not sticky.
  • Proofing: lightly dust the dough with flour, cover the bowl and let it rise in a warm place for about 60 minutes, until it doubles in size.
  • Filling: mix the poppy seeds with the sugar and vanilla sugar, pour over hot milk, stir and let thicken for a few minutes. flavor with lemon zest.
  • Shaping: divide the risen dough into two halves. roll each into a thin rectangle, spread the poppy filling evenly, roll up from the long side and cut mini rolls with a sharp knife (approx. 3–4 cm). place on baking sheets lined with parchment paper.
  • Baking: brush the surface with egg yolk, let rest for 10 minutes and bake in an oven preheated to 180 °C for 25–30 minutes until golden. bake preferably on separate trays so the rolls bake evenly.

total preparation time: approx. 2 hours 10 minutes (20 minutes preparation + 60 minutes proofing + 20–30 minutes shaping + 25–30 minutes baking)

number of servings: 12–16 (roughly 40–50 mini rolls depending on size; calculated as 3–4 pieces per serving)

Tips for guaranteed success

  • if you want an even softer crumb, replace 50 ml of milk with 50 ml of cream.

  • when rolling, don’t dust with too much flour – a light dusting is enough; the dough is pliable by itself thanks to the yogurt.

  • after baking, let the rolls rest for a few minutes on a wire rack and cover with a clean cloth, this keeps the moisture inside.

  • you can fill part of the dough with quark or plum jam – creating a mixed platter for the whole family.

Conclusion

mini rolls made from yogurt-leavened dough are a great choice when you need soft, fragrant and still fresh pastries the next day. yogurt (or a bit of sour cream) ensures elasticity during handling and tenderness after baking, while the poppy seed filling gives a classic homemade flavor. save the recipe among your favorites – it works reliably for weekend breakfasts as well as a plate to take to work with your coffee.

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