The rolls turned out to be soft and moist on the inside, with a soft crust – a classic sandwich roll-type crust that is easy to bite. 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 yoghurt, vegetable oil, salt and 2 cups of the remaining flour.

Gradually stir in more flour until you have a soft dough that sticks together and pulls away from the sides of the bowl. 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. Turn risen dough out of the bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter. Shape each piece into a round roll.

To do this, take all the corners of one of the squarish 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. Place on a prepared baking sheet. Repeat with the remaining dough.

Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes. Bake for about 20 minutes, until rolls are deeply golden on the top and the bottom.


  • 3 1/2-4 1/2 cups all-purpose flour
  • 1 tbsp active dry yeast
  • 3 tbsp honey
  • 1 cup of warm water
  • 1 cup plain yoghurt
  • 1 tbsp vegetable or canola oil
  • 1 1/2 tsp salt


  1. In a large mixing bowl or stand mixer with the dough hook attachment, combine 1/2 cup flour, yeast, honey, and warm water and mix thoroughly.
  2. Allow standing for about 10 minutes, until foamy on top. Stir in yoghurt, oil, salt, and 2 cups of the remaining flour.
  3. Gradually stir in more flour until you have a soft, cohesive dough that no longer sticks to your hands or the sides of the bowl.
  4. Turn dough out onto a lightly floured surface and knead, adding more flour as necessary to obtain a smooth elastic ball, for about 5 minutes.
  5. Place in a lightly greased bowl and cover with plastic wrap. Place in a warm place until doubled in size, about an hour.
  6. Line a baking sheet with parchment paper. remove dough from bowl and punch down lightly to deflate.
  7. Press into a rectangle. divide the dough into 10-12 equal pieces.
  8. Remember these will rise so make them about 75 per cent of the size that you would like to have as your final product after baking.
  9. Make a smooth top on the roll by stretching and pinching the four corners together.
  10. Place on a parchment-lined baking sheet and flatten each roll softly.
  11. Cover with a clean dishtowel or flour sack and allow to rise for an additional 25 minutes.
  12. Meanwhile, preheat oven to 375 degrees. bake for 20 minutes until golden brown on the tops and bottoms of the rolls.
  13. Allow cooling on a wire rack for at least 5 minutes before eating.