3 1/2 - 4 1/2 cups all purpose flour
1 tbsp active dry yeast
3 tbsp honey
1 cup water, warm (100-110F)
1 cup yogurt (nonfat/low fat, Greek-style)
1 tbsp olive oil
1 1/2 tsp 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 a soft dough that sticks together 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, or 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 375F. 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