- 3 1/2 – 4 1/2 cups all purpose flour
- 1 tablespoon active dry yeast
- 3 tablespoons honey
- 1 cup water, warm (100-110 degrees)
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 1/2 teaspoon salt
- In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
- Stir in yogurt, olive oil, salt and 2 cups of the flour. Gradually stir in more flour until you have soft dough that sticks together and pulls away from the sides of the bowl (this can all be done in a stand mixer with the dough-hook).
- Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, about 5 minutes.
- Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or drop some corn meal on your baking stone.
- Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10-20 pieces with a pizza wheel. Shape each piece into a round roll. To do this, take all the corners of one of the square-ish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Cover with a clean dish towel and let rise for 25 minutes.
- Bake for about 20 minutes, until rolls are deep golden on the top and the bottom. Cool on a wire rack. Store in an airtight container.
Makes 10-20 rolls.
* For a sweet treat try hiding a berry inside of the rolls prior to shaping, and roll the tops in sugar.
* To make an herb roll mix in a thick pinch of herbes de Provence or another favorite herb right into the dough.