Yogurt rolls are a quick breakfast bread made with baking powder and yogurt, with no yeast or rising time. The leavening comes from the reaction between the yogurt’s acid and the baking powder, and it begins as soon as the dough is mixed. Do not let the dough rest; shape it and put it in the oven immediately. It will not have the fibrous crumb of yeasted bread; its interior has an even, cake-like texture.
First, preheat the oven to 180°C / 355°F; the dough cannot wait for the oven to heat. Whisk the yogurt, oil, egg, sugar, and salt for 3 minutes.
Sift the flour and baking powder together, add them to the bowl, and knead by hand for 5 minutes. The dough should be soft and slightly tacky; a stiff dough will make dry rolls. If it sticks, oil your hands rather than adding more flour.
Divide the dough into 16 portions and roll each into a ball in your hands. Space them on a parchment-lined baking sheet and flatten slightly. Move on to the next step without delay.
Brush the rolls with beaten egg yolk and sprinkle with nigella seeds and sesame seeds. Put the baking sheet in the oven right away.
Bake at 180°C / 355°F for 25 minutes. They are done when the tops are golden and a toothpick inserted in the center comes out clean. Cool on a wire rack. These rolls are best eaten warm; the next day, you can reheat them in a toaster.
Do not let the dough rest after kneading. The baking powder reacts with the yogurt’s acid immediately and loses its leavening power within the first 15 minutes. Dough left on the counter will not rise in the oven. Allergens: Contains wheat (gluten), milk and dairy products, egg, and sesame.
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