Strawberry Yogurt-Dough Rolls

These strawberry yogurt-dough rolls spiral a thin layer of preserves through a soft, lightly chewy dough. Self-rising flour supplies the leavening, while Greek yogurt brings the dough together without yeast or a long rise. Keeping the filling thin and leaving a clean border are the keys to rolls that hold their shape instead of leaking onto the pan.

Recipe at a glance

• Yield: 12 small rolls
• Prep time: 25 minutes
• Bake time: 20–25 minutes
• Equipment: mixing bowl, sturdy spoon, rolling pin, pastry brush, sharp knife or unflavored dental floss, and 9-by-13-inch baking pan

Ingredients

• 1 cup (120 g) self-rising flour, plus 2–4 tablespoons for kneading and rolling
• 1 cup (240 g) thick plain Greek yogurt
• 1/4 cup (80 g) sugar-free strawberry preserves
• 1 large egg
• 1 teaspoon water
• Nonstick cooking spray

Make and shape the dough

1. Heat the oven to 350°F (175°C). Lightly coat a 9-by-13-inch pan with nonstick spray.
2. Stir 1 cup self-rising flour and the Greek yogurt in a bowl until a shaggy dough forms. Dust the work surface with 1 tablespoon additional flour and turn out the dough.
3. Knead gently for about 2 minutes, adding more flour one tablespoon at a time only when the dough sticks heavily to clean fingers. It should remain soft and slightly tacky; too much flour makes the rolls dense.
4. Dust the rolling pin and roll the dough into an approximately 9-by-12-inch rectangle, about 1/4 inch thick. Square the edges with your hands instead of trimming away a large amount of dough.
5. Warm the preserves for 10–15 seconds only if they are too firm to spread. Spread them in a thin layer over the dough, leaving a 1/2-inch bare border along one long edge.
6. Starting at the opposite long edge, roll the dough into a snug log. Pinch the clean border against the log to seal. Cut into 12 equal rounds and arrange them cut-side up in the pan with a little space between them.

Bake the rolls

1. Whisk the egg with 1 teaspoon water. Brush a light coating over the exposed dough; discard unused egg wash.
2. Bake for 20–25 minutes, until the tops are golden and the center roll looks dry rather than gummy where the spiral meets the dough. If checked with an instant-read thermometer, the bread portion should reach about 190°F (88°C).
3. Cool in the pan for 10 minutes before lifting out the rolls. Hot preserves can burn, so allow the filling to settle before eating.

Useful fixes and substitutions

Use thick Greek yogurt rather than regular yogurt. If liquid has collected on top, stir it in only if the yogurt remains thick; otherwise drain the yogurt briefly. Self-rising flour can be replaced with 1 cup all-purpose flour whisked with 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Raspberry or apricot preserves work with the same method.

Leaking usually means the preserves were spread too thickly, heated until runny, or pushed to the edge. Uneven rolls come from a tapered log; gently even its thickness before cutting.

Storage

Keep cooled rolls covered at room temperature for 1 day or refrigerate for up to 4 days. Reheat at 300°F (150°C) for 6–8 minutes. Freeze cooled rolls airtight for up to 2 months and thaw overnight in the refrigerator.