Sourdough Honey Yogurt Rolls | 天然酵母酸奶面包 |

These honey yogurt rolls are fabulously soft, healthy and delicious! This recipe uses plain yogurt to keep the bread soft and fluffy inside out, with subtle notes of honey to make this tried-and-true classic bun even yummier. Honey will work as a mild flavoured substitute for sugar, which gives merely-sweetness for the bread. Perfect for savoury or sweet sandwiches, or even eat on its own. Besides, yogurt can help in digestions and boost immune system too! Try your hand with these pillowy honey yogurt rolls today! I'm sure that your family and little ones will love it lots *no one will say no to cute little buns.
STARTER / LIQUID LEVAIN BUILD
15g Starter
15g Flour
15g Water
Refresh a couple times prior using to achieve optimum results
(Takes approx 5-6 Hrs to PEAK @ 28C)
SWEET STIFF LEVAIN BUILD
25g Active Sourdough Starter (100% Hydration)
75g Bread Flour
34g Water
13g Sugar
Overnight: 8-9 Hrs @ 23-24C air-conditioned
Room Temperature: 6 Hrs @ 28C
MAIN DOUGH
230g Bread flour
All of the sweet stiff levain
15g Milk Powder
10g Sugar
4g Salt
1 Egg (50g)
100g Plain Yogurt
20g Honey
25g Unsalted Butter
DUSTING
1-2 tbsp All purpose flour
Bake at 170C @ 15-18 mins
NOTE:
⚠️ This recipe yield 8 small or 6 medium rolls
⚠️ Final proofing time vary from 3 - 4 Hrs @ 28C, depending on strength of your starter
⚠️ Kindly adjust baking time and temperature according to your oven
Chinese subtitle is available, please turn on [CC] subtitle
有中文字幕，请开启 [CC] 字幕
HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
Cloud Toast (Sourdough Shokupan) Recipe: • Cloud Toast (Sourdough...
How to prepare baking timeline: bit.ly/3ho332X
How to strengthen your starter guide: bit.ly/3udzzsU
Instagram: @sour.lotti
/ sour.lotti
Music by Lian Kyla - Flower Tea - thmatc.co/?l=7BF75D8A

[@karmynwic6249]

Can’t wait to try this amazing recipe. Thank you for sharing, Abby 🥰

[@SourlottibyAbby]

Hope you like it!

[@IndriawatiWiharjo]

Thanks for sharing this wonderful recipe 🥰🥰🥰

[@SourlottibyAbby]

Most welcome! 💛

[@taniaceresdias9343]

Fantastic!!!! I loved!!!

[@SourlottibyAbby]

Glad you enjoyed it!

[@dianalploo7013]

This bread looks really cute 😍

[@SourlottibyAbby]

Indeed! Most importantly its yummy too

[@chengng4108]

Beautiful bread. 😍 really enjoy watching your videos.

[@SourlottibyAbby]

Thank you Cheng! 💛

[@aprilleelee8837]

Thank you Abby. You made sourdough so delicious and easy to make. 1st attempt, successful. Thank you

[@SourlottibyAbby]

Happy for you! Keep it up

[@Ranju-Singh800]

174 like wow wonderfull recipe in so delicious looks so yummy i like it Stay in touch 👍👍🤝 my new friend 👍👍🤝🤝

[@selmafreitas8797]

parece que tudo que vc faz fica perfeito passa uma receita de pão com dois tipos de fermento que é o fermento biológico seco e fermento pra bolo 😁😘

[@lourdessaragiotto5763]

👏👏👏

[@kizzleness]

Love watching all your videos with all detailed steps and explanation 🥰. Tq for sharing all the recipes. Especially this one, the bread is too cute to eat! 😍😅

[@SourlottibyAbby]

Hehe. Thanks!

[@ctsw7510]

I feel so lucky to find you in youtube. Watching your videos on sourdough bread is so therapeutic. I am learning on sourdough baking as I know that using commercial dry yeast in food is very harmful to our health

[@SourlottibyAbby]

Thank you for your kind words Celynn. Have a great day ahead!

[@tsui6911]

Wow gonna try this “ang mo miku”

[@SourlottibyAbby]

😂 😂 looking forward!

[@francesca2202]

Thank you for this video! They are amazingly cute & for sure delicious but it is a really long process. Needs much much patience...

[@SourlottibyAbby]

Hi! Due to insufficient steam. Try to preheat your oven longer

[@chleong6327]

Hi, need to know why 2nd proffing need about 3 to 4 hours? Thanks 😊

[@kungflower5kung968]

If I just want to make a big one what’s the temperature should I use to?

[@AnnaTan1]

Yummy and so cute ! Look like a cartoon character! Can you freeze the buns like other bread ? 🥰

[@SourlottibyAbby]

Hi Anna, yes of course.

[@irenethong8656]

Lovely buns! 😍 I’m curious about the tools you used. Is the wooden board a better choice than silicon mat for bread making? And why do you use 2 different types of rolling pin to roll your dough? Mind to share the different purposes/effect of both types? Thank you for sharing 😊

[@SourlottibyAbby]

Hi! Both wooden and silicon mat works the same, just the storage for wooden may be a little troublesome. The rolling pin wise, yes the white one is meant for shaping. It will not stick on the rolling pin easily and able to remove air pockets more efficiently.

[@koolmom2]

Hi, I want to try these. But can you triple the amount or should I do them 3 times to get to 18 rolls?

[@Crazybug809]

Hi Abby , I’m new in baking , would you mind to share the setting of ur oven when baking bread ? Do you off the fan and the position of the rack, is it bottom rack and do you use both upper and lower heating ?

[@SourlottibyAbby]

Hi! I bake without fan on second lowest rack. Yes, upper lower heating.

[@Miowmio]

fellow malaysian here! due to mco i lose my job and started to work in a bakery in my 30s. with no background, your video, recipe help me gain knowledge and practical skill. i googled and still not understand, what is STARTER / LEVAIN. Abby! you are talented and thank you so much for sharing your recipe with us in such well organize and detail way. do you owning a bakery? would like to pay a visit! or maybe in future work for you after i gain enough experience!

[@SourlottibyAbby]

Hi Miow, thank you for your kind words and I hope you're doing well! No, I'm only a homebaker that enjoy baking and developing lots of sourdough recipes for you all. Hope you enjoy my videos

[@hssanmdne6448]

🧑‍🍳😋

[@laumay6154]

Thanks for your sharing. The room temperature is quite high in my place (over 30 degree). should I put it in fridge for fermentation ?

[@SourlottibyAbby]

Hi! No, putting the dough in the fridge will halt the fermentation. Room temperature at 30c is absolutely fine. It will takes faster to ferment ;)

[@judithtan3971]

Thank you for sharing such lovey recipe. Did you oil the wooden board when you first transfer the dough for rounding and also is the bowl oiled when put dough in for proofing?

[@SourlottibyAbby]

Hi! Yes i lightly greased them ;)

[@judithtan3971]

@@SourlottibyAbby Thank you for your reply. I made them last week and my friend and family members said it tasted good :P Many thanks for sharing.

[@leechingwong593]

Knead by hands using the same amount of time?请问如果是用手揉面团，时间也是一样吗？TQ

[@SourlottibyAbby]

Hi! It depends on the strength during handknead process, but I would say handknead definitely takes longer time to achieve full windowpane.

[@arpizadikian4969]

😍❤️🇸🇾

[@kunyitkulagi]

Hi...thank you for sharing this delicious recipe. I have tried this recipe and loved its softness. One question, if I reduce the amount of sugar, will it affect the end result? Thank you🙏

[@SourlottibyAbby]

Yes, it depends on how much sugar you've reduced.

[@kunyitkulagi]

@@SourlottibyAbby oh oke, will do as the recipe then. Thank you.

[@kaheng3062]

Hi Abby! may I know how can I lengthen my bread final proofing time as I have a small oven and have to bake it in 2 batches... :/

[@SourlottibyAbby]

Hi! Perhaps can try putting the loaf in a box with ice packs?

[@kaheng3062]

@@SourlottibyAbby thank you so much!

[@jessietan478]

Most of the bun recipe use sweet stiff levain. Can I replace with normal active levain that rise to 3x instead sweet levain?

[@SourlottibyAbby]

Sweet levain is the key of the recipe. Not only helps to eliminates sourness from bread but it helps to lock moisture of the bread and give soft and fluffy result.

[@josephineaw8792]

Hi, can I sub milk powder with almond or coconut flour for this recipe?

[@SourlottibyAbby]

Hi there, coconut flour sounds like a good alternative. Feel free to try it! Or if you do not have any of those, just bread flour will do.

[@donoharjo8305]

Is there a video to make your starter?

[@SourlottibyAbby]

Hi! I’m afraid i do not have a starter cultivation tutorial available at the moment 🙏🏻

[@ckrislozway]

can i use whipping cream instead of yogurt? if my starter contain rye flour will the bread turn out sour?

[@SourlottibyAbby]

Hi! Im afraid the signature of this recipe is using honey and yogurt. If you would like to use whipping cream, head to Cloud Toast recipe. Its the most popular recipe so far, and undetectable tang. Still, it’s subjective to personal taste buds. But i dont think it should be an issue although using rye, give it a try and see how it goes for you. Goodluck!

[@ckrislozway]

@@SourlottibyAbby sure thanks for sharing will give both recipe a try.. Happy baking!

[@SourlottibyAbby]

Looking forward! Goodluck

[@mickeyman3654]

Can I skip the milk powder ? If yes how to adjust the receipe ？ thx

[@SourlottibyAbby]

Yes, omit milk powder and adjust the hydration accordingly

[@CC-lv1ox]

Why us your starter so white in color? What flour are you using?

[@SourlottibyAbby]

bread flour

[@clariewong7264]

Can I swap milk powder to same amount of Cocoa powder? If yes, do I need to adjust the amount of sugar and honey?

[@SourlottibyAbby]

Hi! Yes you can give it a try. I would remain the amount for sugar and honey.

[@clariewong7264]

@@SourlottibyAbby thank you

[@lesliemasters6548]

Will any starter do? Do you have a recipe?

[@SourlottibyAbby]

Hi! Yes, starter with 100% hydration

[@maritzamartinez8702]

Tha starter is the yeast ..? Thank you

[@SourlottibyAbby]

A sourdough starter also called levain is a fermented natural wild yeast, made with flour and water. you can simply cultivate one at home. I have shared a tutorial earlier, please check it out in my page!

[@sofiacocinasencilla8524]

做面包一定要用高筋面粉吗？不能用普通面粉吗？开甜硬种用的是普通面粉吧？

[@SourlottibyAbby]

你好，做面包必须使用高筋面粉 （面包粉）。普通面粉很多时候做不出拉丝效果和足够饱满的面包，是因为面筋成份（即蛋白质含量）不够，没有力气支撑面包因发酵鼓起的空气房间。糖硬种可以使用回您平时喂养天然酵种的面粉。

[@sofiacocinasencilla8524]

@@SourlottibyAbby 谢谢，解答

[@CC-lv1ox]

Can we use liquid milk instead of milk powder?

[@SourlottibyAbby]

yes you can

[@avionliu7941]

Can I use Greek yoghurt instead?

[@SourlottibyAbby]

Hi! Yes feel free to try it

[@avionliu7941]

Thank you for your sharing. I’ve tried it and it is really good texture. We love it.

[@fanfan3909]

May I know whether this recipe is good to be loaf 🍞?

[@SourlottibyAbby]

Hi! Yes absolutely fine. Just reduce some dough to approx 580g (open lid), to fit nicely in pullman tin and remaining make into buns

[@fanfan3909]

Oh yeah thanks for ur quick response 🥰

[@zumbafanification51]

What kind of flour do you use for your starter. It’s very white in color?

[@SourlottibyAbby]

100% white bread flour

[@fennibethoria7512]

你好，每次做天然酵種的麵包，味道怎麼酸酸的..？ 本來就這麼酸嗎？

[@SourlottibyAbby]

嗨，酸度是基于你的天然酵种的强度。 如果您的天然酵种酸性比较高，则最终结果很可能是酸的。 尝试更经常地喂你的天然酵种，这可以降低酸度。

[@caojinyao6921]

请问配方中15g的酸种是自制的还是买的？

[@SourlottibyAbby]

你好，自制的。您需要活性天然酵种来做这个食谱哦。

[@shaikahnaser7737]

I can't read the translation in English because the Chinese language is above the English language

[@SourlottibyAbby]

Hi! Just click the subtitle [cc] button off

[@shaikahnaser7737]

@@SourlottibyAbby thanks

[@blim5123]

Wow … not so easy. Not for an beginner like me 😊

[@SourlottibyAbby]

May look challenging, but so far many beginners got good results from it. As long as your starter is strong and healthy, give it a try ;)