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 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 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
- 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.
- Allow standing for about 10 minutes, until foamy on top.stir in yoghurt, oil, salt, and 2 cups of the remaining flour.
- 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.
- Turn dough out onto a lightly floured surface and knead, adding more flour as necessary to obtain a smooth elastic ball, about 5 minutes.
- Place in a lightly greased bowl and cover with plastic wrap. Place in a warm place until doubled in size, about an hour.
- Line a baking sheet with parchment paper. remove dough from bowl and punch down lightly to deflate.
- Press into a rectangle. divide the dough into 10-12 equal pieces.
- 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.
- Make a smooth top on the roll by stretching and pinching the four corners together.
- Place on a parchment-lined baking sheet and flatten each roll softly.
- Cover with a clean dishtowel or flour sack and allow to rise for an additional 25 minutes.
- Meanwhile, preheat oven to 375 degrees. bake for 20 minutes until golden brown on tops and bottoms of rolls.
- Allow cooling on a wire rack for at least 5 minutes before eating.