Yogurt Rolls

by fattydumpling

Who are you? What do you look like? How do you live your life?

Like some other bloggers, I’ve chosen to blog anonymously. The most that you’ve seen of me so far are finger tips and a few chance reflections off of glass. My name is unknown (for the most part) and my age is vague as well (not really). I’ve shared little details about myself like where I am located, you could probably guess my gender, and there’s a handful of stories from my involvement in friendships, families, school, and work. There’s not much of me out there in the internet, but you can piece together bits and bobs together from this blog. How do you see me?

Funny enough, whenever I fall upon a new blog, I immediately look for the about page. I want to visualize the reader—what does their smile look like? (Do they smile?) Why write? Are they defensive on the get-go about their beliefs? Do they like to peacock themselves around? Do they have a significant other? Are there pictures? Show me the love stories!

My own about page, on the other hand, is just an anecdote. Not sure why. Anyone out there hungry for information about the author (like I would be) might feel let down by that. Perhaps the anecdote will get a chuckle out of them first.

The regulars who read this consist of my sister (hi buddy! She’s the one who sent me the cards and letters in these pictures), a friend who’ll pack herself into my suitcase if I ever leave the country (…hi buddy…), and dear other bloggers (hiiibuddies). There’s also those other fiends that I know in life that may drop in now and then (yo, buds). But than there’s the others, the unknown.

Really, I don’t get many visits here. And I think most of them drop in accidentally from Google searches. But who are you? That goes for my fellow bloggers, family, and friends as well—who are you?

If anyone were to ask me that on the street, I’d probably reply with what people call me, ie. a name. However, if you, dear reader, told me your name, I would not know what to do with it. That doesn’t give much info with what’s happened to you so far or how you see yourself. Unless you’re someone like Chloë Moretz. Then, I’d say, “No way,” and drop in a dead faint. But, you know, you’re special too, readers.

If you could leave me with something that’d tell me who you are, what can you say? How did you find me? What is there to say?

Anyways, I appreciate you.

SO. I made some yogurt rolls with a chocolate and jam fillings. They turned out amazing. The recipe is originally vegan and included ingredients that I did not have (like bread machine yeast) so I was worried, but it worked out fine. The bun is fluffy and tasty and I would make it again—just the bread part and nom on that for a meal.

Yogurt Rolls (with Jam and Chocolate Filling)
Recipe adjusted only slightly from Have Cake, Will Travel. The original recipe isn’t on Celine’s blog anymore. It’s Celine’s almost exact wording too, except for the bits I’ve changed. Copycat!

Recipe adjusted only slightly from Have Cake Will Travel. It’s Celine’s almost exact wording too, except for the bits I’ve changed. Copycat!

¾ cup peach or any flavor yogurt
1/2 cup water
1 1/2 tablespoons butter/margarine
1 tablespoon sugar

Place in small saucepan, heat slowly on medium until lukewarm. Set aside.

2.5 tsp active dry yeast

When the yogurt mixture has reach a lukewarm temperature, evenly sprinkle the active dry yeast over the mixture. Jiggle your saucepan so the yeast can mix with the yogurt mixture. Leave alone for 10-15 minutes until the mixture has gone all foamy.

3/4 cup whole wheat flour
1 3/4 cups all-purpose flour
1 teaspoon fine sea salt
1/4 teaspoon baking soda

Combine ww flour with only 3/4 cup ap flour, salt, and soda. Add yogurt mixture and stir until moistened and combined. Continue adding ap flour until the dough is smooth, elastic, and not overly sticky.
Knead for about 10 minutes, then place in a lightly oiled bowl, cover with plastic wrap and let rise until doubled in size, between 60-90 minutes, in a warm, draft-free place.

Preheat your oven to 350F. Lightly coat an 8in square pan with non-stick cooking spray.

Punch down dough and divide into 6 equal parts. Flatten them down.

the filling amounts are per roll, so make it x 6:

1 generous teaspoon fruit spread
1 scant tablespoon semisweet chocolate chips

Place in the center of each flattened roll and wrap the dough around the filling.

1 tablespoon melted margarine/butter
about 1 tablespoon sugar.

Brush margarine on top of roll, sprinkle sugar on top.

Bake for 27 minutes, remove from pan after a few minutes to place on a cooling rack, and let cool completely before storing.

Yield: 6 rolls