Wheat Grit Rolls in a Baking Tray with Greek Yogurt!

These rolls combine wheat grits and Greek yogurt to create extra moist and soft baked goods with great shelf life. They have a light nutty flavor from the whole grain flour and a soft, airy crumb that is perfect for both breakfast and lunch. The rolls are baked together in a baking tray, resulting in soft sides and even baking. The recipe yields 15 rolls that are great both fresh and for freezing.

Grits:

• 125 g wheat grits
• 3 dl water

Dough:

• 750 g all-purpose flour
• 150 g finely ground whole grain flour
• 1 packet dry yeast
• 1 tbsp sugar
• 2 tsp salt 
• 380 g water 
• 220 g Greek yogurt (2% fat)
• 55 g oil

1. Bring wheat grits and 3 dl water to a boil. Let simmer for 5 minutes. Cool completely to room temperature.
2. Mix all-purpose flour, whole grain flour, dry yeast, sugar, and salt in a mixing bowl.
3. Add the grits, water, Greek yogurt, and oil. Knead for about 10 minutes – the dough should be smooth and slightly sticky.
4. Cover the bowl and let the dough rise for about 1 hour, until doubled in size.
5. Divide the dough into 15 pieces and shape into rolls. Place them closely in a baking tray lined with parchment paper. Sprinkle a little flour on top.
6. Cover and let rise for an additional 30 minutes.

Bake in the middle of the oven at 225°C for about 16 minutes, until golden and cooked through.

Let the rolls cool in the tray for a few minutes before transferring them to a wire rack. Serve them fresh with butter and toppings, or cool completely before freezing. They remain moist even the next day and can be quickly reheated in the oven when serving.