Recently I made a tomato based curry, and I thought that a curried roll would be a great way to accompany the stew. I came up with this recipe for a warm, curried biscuit with yogurt. They are a bright yellow color from the turmeric in the dough. Flavors of cardamom, cinnamon, and caraway are all present along with the rich and tangy flavor of yogurt. The house smelled amazing from the spices’ aroma. The crust was just crunchy enough to get a nice contrast against the soft, warm inside part of the roll. They were perfect as an appetizer with butter, or for scooping up that list bit of curry in the bowl. I will be making these again the next time I make a curry dish!
Curried Yogurt Rolls
(makes 1 dozen)
- 2 cups all purpose flour
- 4 tbsp butter, cold, cut into 1/2 inch cubes
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup + 3 tablespoons plain full fat yogurt
- 1/4-1/3 cup milk
- 1/4 tsp coriander
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1 tsp turmeric
- 1/2 tsp ginger, ground
- 1/2 tsp caraway, ground
- 1/4 tsp black pepper
- In a medium bowl, combine the flours, spices, salt, and baking powder.
- Add the cold, cubed butter and mix in until the dough and butter is mixed into small, pea sized crumbles.
- Add the yogurt and mix until just incorporated.
- Add the milk until the mixture is a soft dough.
- On a floured surface, knead the dough for several minutes.
- Flatten to 3/4 inch thick and cut the dough into 3 inch circles.
- Bake on a greased baking sheet in a 400F oven for 18 minutes, or until the tops are golden brown. Serve warm.