Greek Yogurt buns
I first shared this recipe on my blog back in 2015, when I had just started Karlijn’s Kitchen: delicious healthy Greek Yogurt buns with raisins.
Funny enough, I originally created this recipe because it was a trend at the time in the Netherlands, sparked by a popular fitness program. Over the past few months, I’ve noticed this recipe getting a lot of traffic again, thanks to a revival on Instagram and TikTok, where similar yogurt bread roll recipes have been going around.
It’s fun to see how the popularity of recipes comes and goes in waves 😉 That’s why I thought it was the perfect time to give this oldie from my blog an update. It’s such a great recipe for a tasty and healthy snack!
Why you’ll love this recipe
These Greek yogurt buns are soft, fluffy rolls filled with raisins. A healthy snack! Plus:
- They’re high in protein, which makes them nice and filling.
- Super easy to make: they’re in the oven within 15 minutes.
- Freezer-friendly: one baking session gives you a batch of snacks for the next two weeks.
- You can easily switch up the recipe for variety.
The ingredients of the healthy yogurt buns
- Sieved spelt flour: I use sieved spelt flour to make these buns. This also makes them low FODMAP. You can easily make them gluten-free by using a gluten-free flour blend.
I’ve tested this a few times and love using Schär Mix It Universal for it. But you can also use a similar gluten-free flour blend. For example: King Arthur’s gluten-free measure for measure flour. - Lactose-free Greek Yogurt: if you tolerate lactose, you can also use regular Greek Yogurt.
- Raisins: I mix raisins into the batter, which gives the buns a lovely natural sweetness. Raisins are low FODMAP up to 13 grams per serving. So one healthy yogurt bun per meal is low FODMAP.
How to make the Greek Yogurt buns with raisins
Making this recipe is a total breeze. Start by soaking the raisins in a small bowl of warm water.
Meanwhile, add the spelt flour, salt, baking powder, lactose-free quark, eggs, and olive oil to a bowl. Mix it all briefly into a dough.
Once the raisins have soaked for 15 minutes, drain them and pat them dry. Stir them into the dough. Then, using two spoons or an ice cream scoop, divide the dough into 12 portions. Bake for 20 minutes and voilà, your healthy snack is ready!
Variations to this recipe
If you want to mix things up, try swapping out the raisins for:
- Some blueberries (fresh or frozen)
- Chocolate chips for a sweet twist
- Chopped nuts for a bit of crunch
- Or experiment with a mix of the above!
Storage tips
Store the yogurt buns with raisins in an airtight container. They’ll stay fresh for about 3 to 4 days. You can also freeze them: just place them in an airtight container or bag and freeze them. They’ll keep well for up to 3 months.
Greek Yogurt buns with raisins
- Total Time: 35 min
- Servings: 12 1x
- Diet: Low Lactose
Description
Delicious healthy Greek Yogurt buns from spelt flour. A tasty and filling snack. Low FODMAP, lactose-free and with gluten-free option.
Ingredients
- 100 g (2/3 cup) raisins
- 250 g (2 cups) spelt flour*
- 1 tbsp baking powder
- A pinch of salt
- 250 g (1 cup) lactose-free Greek yogurt
- 2 large eggs
- 1 tbsp olive oil
Instructions
- Put the raisins in a bowl with warm water for about 15 minutes.
- Preheat the oven to 180 degrees Celsius (350 F).
- Put the spelt flour, baking powder, salt, lactose-free Greek yogurt, eggs and olive oil together in a bowl and mix.
- Drain the raisins well and dry them with a paper towel. Add them to the mixture and stir through.
- Cover a baking tray with baking parchment and put scoops of the mixture on the baking tray using two spoons or an ice cream scoop. You can make about 12 buns.
- Bake the buns in the oven for 20 minutes until they are golden brown.
Notes
*You can make this recipe gluten-free by replacing the spelt flour with a gluten-free flour mix.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Healthy snacks
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 yogurt bun
- Calories: 130
- Sugar: 6
- Fat: 2
- Carbohydrates: 22
- Fiber: 1
- Protein: 6
3 Comments
Hi.
Your yogurt bread rolls look really nice, I’ve been thinking of trying to make my own as I’ve been buying some gfree ones and bread but gfree ready made food is very expensive and often sold out…my question is could I use walnuts instead of raisins? I’ve never tried quark before but didn’t know it was low fodmap I’m quite new to the fodmap diet. I tend to prefer savoury fillings with my bread mostly chicken, ham and salad or a small amount of brie cheese now and then would these rolls be okay for those? Also do they freeze well? Sorry for so many questions.
Thanks for the lovely recipes and any advice…
You could definitely use walnuts. I must say I have never eaten them with savoury fillings. I usually eat them plain and because of the raisins they are slightly sweet. But I think if you replace the raisins for walnuts, they could also be nice with a savoury filling! They freeze well 🙂
Hi!
I’ve done the rolls with oat flour and without raisins. They came out very flat, more like cookies really but quite tasty. Do you have any idea what are their content values per one roll (calories, protein, fat, carb)?