Ingredients

The following ingredients have 4 Servings
  • 3 1/2 cups all-purpose flour (You may need to add up to another cup of flour.)
  • 1 tablespoon active dry yeast
  • 3 tablespoons honey
  • 1 cups tepid water (105° - 115° F)
  • 1 cups yogurt (Robin used Greek style yogurt, as did I.)
  • 1 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons salt

Instruction

  • In the bowl of a stand mixer, combine 1/2 cup flour (or flour mix), yeast, honey, and tepid water.
  • Stir well and let stand for 10 minutes, until bubbles form.
  • With flat beater blade or a wooden spoon, stir in yogurt, extra virgin olive oil, salt, and 2 more cups of flour (or flour mix).
  • Gradually mix in remaining flour until you have a soft dough that pulls from the sides of the bowl. Add more flour if necessary.
  • Turn out onto a floured counter and knead by hand or use the dough hook attachment on an electric mixer. This should take about 5 minutes.
  • Cover the bowl with a lid or a towel and let rise until the dough doubles in size, approximately 1 hour.
  • Spray cupcake tins with non-stick baking spray or coat with melted butter.
  • Break off pieces of dough and roll into balls that fill each well of the cupcake tin.
  • Cover with a clean, damp dish towel and let rise for 25 minutes.
  • Bake at 375 F for about 20 minutes, until rolls are a deep golden brown on the top.
  • Break one open and dig in!