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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 282.7
  • Total Fat: 4.9 g
  • Cholesterol: 6.5 mg
  • Sodium: 37.0 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 8.1 g

View full nutritional breakdown of Greek Yogurt Honey Buns calories by ingredient
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Greek Yogurt Honey Buns

Submitted by: JO_JO_BA
Greek Yogurt Honey Buns

Introduction

Giving my mom a break from bagels this week! These soft, sweet rolls are made with a rich, thick Greek-style vanilla yogurt and sumptuous honey. Shaped into spirals, they rise and bake up beautifully - you'd never guess they were full of fibre! These would be great on the brunch table this Mother's Day. Giving my mom a break from bagels this week! These soft, sweet rolls are made with a rich, thick Greek-style vanilla yogurt and sumptuous honey. Shaped into spirals, they rise and bake up beautifully - you'd never guess they were full of fibre! These would be great on the brunch table this Mother's Day.
Number of Servings: 10

Ingredients

    1/2 cup warm water
    3 tbsp runny, flavourful honey
    1 tbsp dry active yeast
    1 1/2 cups whole wheat flour
    2 3/4 cups all-purpose flour
    1/2 tsp baking soda
    1/2 cup high-fibre hot cereal (I used Bob's Red Mill)
    1 tsp salt
    1 1/2 cups full fat, thick vanilla yogurt, room temperature or slightly warm
    2 tbsp melted butter

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Directions

In a large bowl or a stand mixer, combine water, honey and yeast, stirring well. Let stand 10 minutes.
Combine flours, baking soda, cereal and salt in another bowl.
Beat half the flour mixture into the yeast slurry, then mix in the yogurt and butter.
Beat in remaining dry mixture and continue to beat 5-6 minutes, until it begins to clear the sides of the bowl and smooth out.
Place into an oiled bowl, turn to grease the top.
Cover and allow to rise 1 hour.
Punch down the dough and make into 10 balls (mine were about 4.3oz each).
Roll each ball into a thin rope shape, then curl each rope into a tight, flat spiral. Pinch the "tail" of the spiral to seal it together. Cover and allow to rise 45 minutes.
Preheat oven to 400F, line a large baking sheet (or two smaller ones) with SilPat or parchment paper.
Bake the spirals for 16 minutes, rotating sheet(s) halfway through.
Remove from pan immediately and cool on wire racks.

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.






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