Cucumber Yogurt Buns

These soft, golden cucumber yogurt buns are light, fluffy, and wonderfully moist with a fresh, subtle flavor in every bite.

Ingredients

• 1 cup finely grated cucumber, squeezed dry
• 3 1/4 cups all-purpose flour
• 2 1/4 tsp instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 3/4 cup plain Greek yogurt
• 1/4 cup warm milk
• 2 tbsp olive oil
• 1 large egg
• 1 egg yolk mixed with 1 tbsp milk, for brushing
• 1 tsp sesame seeds or dried herbs, for topping

Instructions

1. Grate the cucumber, then squeeze out as much liquid as possible using a clean towel. Set aside.
2. In a large bowl, mix the flour, instant yeast, sugar, and salt. Add the Greek yogurt, warm milk, olive oil, egg, and squeezed cucumber.
3. Knead for 8-10 minutes until the dough is smooth and soft. If it feels too sticky, add a little more flour, 1 tablespoon at a time.
4. Cover the dough and let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
5. Divide the dough into 8 equal pieces and shape into smooth buns. Place them on a lined baking tray, cover lightly, and let rise again for 30-40 minutes.
6. Brush the tops with the egg yolk mixture and sprinkle with sesame seeds or dried herbs.
7. Bake at 375°F (190°C) for 18-22 minutes, until deeply golden and glossy on top.
8. Let the buns cool slightly before serving so the centers stay soft and tender.

Tip: For the fluffiest buns, make sure the cucumber is well-drained so the dough stays light instead of wet and heavy.