Basmati Yogurt Breadrolls

I was given Dan Lepard’s, The Handmade Loaf recently by a good friend and inside is a lovely collection of launching pads of recipes. Now as it’s begun to be known around these parts, I can’t follow a recipe to save myself. So with this in mind I saw Dan’s recipe for Rice Bread and thought I could fiddle with that.

Let’s see…

With some basmati languishing in the fridge and yogurt that needed to be seen to as well, these little fellas did me proud. Healthy, with a sourdough-yogurt-basmati mix, they would have to be quite low GI, and they give a bit more oomph to your standard bread roll. Once cooked, I added some chunky cheese and some old lady pickle*, and I was a happy woman.

* Don’t worry, it’s not really made out of old ladies. Just what I call mustard pickles…. usually made by little old ladies.

Basmati Yogurt Breadrolls

(adapted from Dan Lepard’s Rice Bread)

150gms cooked left over basmati rice

110gms yogurt

250gms strong bakers flour

200gms sourdough starter

3/4 tps salt

40mls water

The usual mix, prove, fold, prove, shape, prove. Then baked at 240C for 10 minutes with steam and then another 10 minutes at 220C.

A chewy toothsome breadroll, that also freezes well, and I’m really looking forward to making these again.

This post submitted to the wonderful yeastspotting.



29 thoughts on “Basmati Yogurt Breadrolls

  1. Yummo! They look tasty. I made my first bread rolls last night. And like you couldn’t follow a recipe but to my surprise it worked out well. šŸ™‚ This recipe is a great idea with left over rice..


  2. Looks delicious! Love Dan the Man, and his book. Haven’t tried the leftover rice bread before, but I’ve been meaning too – you’ve inspired me, Brydie! šŸ™‚


  3. You were right to describe them as toothsome – indeed they were. Good delicate flavour and I really enjoyed the texture – reminded me of congee (Chinese rice porridge) made into a roll. In which case to make it truly authentic, add lean pork, chives and hundred year old eggs. Go on, dare you.


  4. Wow-weee those look nice, I can’t wait to have some white flour in the house to try those. Right now I just have white whole wheat that is the consistency of corn meal as well as some really strong whole wheat…would this work with brown rice…we don’t have white basmati either!


  5. OOOOOOoooooooooooooooo great idea for leftover rice!
    Have you seen incey wincey lately? So glad you’ve put up a new post so I don’t shriek everytime I pass your blog šŸ˜€


  6. You are a great baker, Brydie!
    I love to see your creations.
    And I’d love one of those rolls.
    Give your boys a hug from me- I have been surrounded by little boys lately- and keep thinking about your little monkeys.


  7. I love the sound of those bread rolls – have discovered dan lepard through UK bloggers and love his recipes – probably should get at least one of his cookbooks one of these days


  8. Oh, I like those – sort of like a quick bread (baking powder) but without baking powder – what we call biscuits over here (what do you guys call baking powder rolls?).

    Did Dan use yogurt in the orig recipe, or did you add that? Nice looking rolls. I shall do these.


    • Doc I don’t think we have baking powder rolls…. I’ve never heard of them. We do have damper though which I think we could be similar, (old bushmen’s bread) although I don’t hear much of that these days either. Sort of like a heavier scone…is that your biscuits?

      Dan used milk in his 150g at 20C, short grain rice 150g, 40g honey, 1 1/4 tsp crumbled fresh yeast, 250g flour, 3/4tps salt and then into a loaf tin. 410F for 25 mins then down to 375F for another 20mins. (just in case you like his version better than mine.)


      • No baking powder breads? What are the scones made with? Americans are obsessed with biscuits, which over here means a quick-bread made with soft flour, lard or butter, buttermilk, salt and baking powder. They are actually lighter than scones, and usually show up at breakfast.


      • Scones can be made with baking powder… The ingredients to your quick bread sound like our scones. Hmmm, so how would you make a scone?
        Ohh, the little culinary differences eh!
        I’ve got a scone post languishing about in draft land, I’ll post it up soon.


  9. I’ve just found your lovely site. I notice a lot of your bread recipes call for ‘starter’ or ‘sourdough starter’.

    Do you make your own? Have you blogged any posts about how you do this?

    Or if you buy them, where are you able to find starters in Sydney?


    • Hi Richard, thanks for popping by. The sourdough starter I did make, and I really wish I had posted about it properly when I did, as I have had a few requests on how I did it. It took about 3 weeks to get it strong enough, and I did it last Sydney winter so the weather didn’t have the extreme heat of summer to make it trickier. The way I did it was “Bourke Street Bakery Cookbook” method. If you can get access to it I highly reccommend it as it’s got lots of other info in there also on maintaining your starter, (far too many instructions to put into a comment here.) Saying that it is easy to get going! Flour, water and about 2 minutes each day to get cracking.
      If you don’t want to do that, try and find someone that makes sourdough and they can give you a potion of starter and then you can easily maintain your own. I haven’t heard of anyone selling it, but I haven’t gone looking either.
      (my first hack lot of sourdough baking after making the starter was here


      • I think I’m inspired to give my own sourdough a go, now that the weather has become more Autumnal it should be easier. The only sight draw back is that I don’t eat much bread any more!

        Do you have a favourite flor supplier?


      • Another question if I’m allowed! I’ve been doing a bit of research around sourdough methods. If I’m honest it’s a bit confusing as there seem to be a thousand different methods out there!

        I’ve decided that I need to choose a method, stick with it and give it a go. Have you got a favourite book? Or website that you’ve taken your method from? Thanks!


      • Yep, that’s what I did too. Confused the hell out of myself! There are so many methods out there. I went with the
        Bourke Street Bakery Cookbook
        It’s a great book and really clear instructions with the starter. I didn’t bother about the plastic bucket as they mention to make it in though, instead using a ceramic mixing bowl.
        Good luck!!


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