Kefir Rolls

Soft, fluffy, and impossible to resist; I just had one for breakfast.



Kefir Rolls

  • Servings: 8 - 12 rolls
  • Difficulty: very easy
  • Print



  • 460g / 16.2oz of plain wheat flour
  • 1 medium-size egg
  • 1 teaspoon of salt
  • 300ml / 10.1fl oz of plain kefir
  • 2 tablespoons of oil (sunflower, vegetable or canola) or olive oil
  • 1 teaspoon of honey (alternatively 1 teaspoon of sugar)
  • 14g / 0.5oz of fresh baker’s yeast


  1. Crumble the yeast into the kefir, add honey and stir until the yeast dissolves. Set aside for a few minutes.

  2. In the meantime, in a large mixing bowl combine flour, salt, egg, and oil. Add the kefir mixture and knead the dough with an electric mixer, fitted with kneading hooks, 4-5 minutes on medium speed. The dough should be slightly sticky. Cover the bowl with a clean kitchen towel and set aside for about 1 hour at room temperature to rise.

  3. Transfer the dough onto a flour-dusted workspace, form a long log, flatten it slightly and cut into 12 small or 8 larger pieces. Place the rolls onto a baking tray lined with parchment paper, cover with a kitchen towel and set aside to rest for 25 minutes.

  4. Preheat the oven to 200°C / 400°F. Bake the rolls for 15 – 20 minutes until the crust is golden.

  5. Transfer the rolls with the parchment paper onto a wire rack and allow to cool. Enjoy!

Stored in a plastic bag the rolls stay fresh for up to 4 days.

Shall we talk about it?