Low Sodium Turkish Roll
Delightfully fluffy and packed with aromatic spices, these Low Sodium Turkish Rolls redefine homemade bread with their healthy twist and irresistible flavor. Crafted with unsalted Greek yogurt, olive oil, and a blend of cumin, coriander, and smoked paprika, these rolls boast a balance of richness and a subtle warmth, while keeping sodium levels in check. Perfect for anyone looking for a heart-healthy option without compromising on taste, these rolls are easy to prepare and bake in under an hour after rising. Garnished with optional sesame or nigella seeds, they make for an impressive addition to any dinner table or a delightful snack on their own. Soft, golden, and wonderfully spiced, these Turkish rolls will quickly become your favorite low-sodium bread recipe!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water (about 110°F / 43°C)
- 3 tablespoons Olive oil
- 0.5 cup Unsalted plain Greek yogurt
- 1 tablespoon Honey or agave syrup
- 1 packet Instant yeast
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Nigella seeds (optional for garnish)
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
In a large mixing bowl, combine the warm water, honey, and instant yeast. Let it sit for 5-7 minutes until it becomes frothy, indicating the yeast is active.
Add the olive oil, unsalted plain Greek yogurt, ground cumin, ground coriander, and smoked paprika into the yeast mixture. Stir well to combine.
Gradually add the all-purpose flour one cup at a time, mixing with a wooden spoon, until the dough begins to come together and pull away from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Add a little flour if the dough feels sticky, but avoid over-flouring.
Place the dough into a clean, lightly oiled bowl and cover it with a damp kitchen towel. Let it rest in a warm, draft-free place for 1 hour or until it doubles in size.
Once the dough has risen, punch it down gently to release air. Divide the dough into 8 equal portions and shape each piece into a ball or a roll shape, depending on your preference.
Place the rolls on a baking sheet lined with parchment paper, leaving space between each piece for rising. Cover again with the damp towel and let the rolls rest for 20 minutes.
Preheat your oven to 375°F (190°C). If desired, lightly brush the tops of the rolls with a bit of olive oil and sprinkle with nigella seeds or sesame seeds for garnish.
Bake in the preheated oven for 20-25 minutes until the rolls are golden-brown and sound hollow when tapped on the bottom.
Remove from the oven and let the rolls cool on a wire rack before serving. Enjoy these low sodium Turkish rolls fresh or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 21.6 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
