Ingredients

The following ingredients have 12 Servings
  • 4 tablespoons vegetable oil (50 grams, divided)
  • ½ cup ice water (114 grams)
  • ⅓ cup whole-milk yogurt (76 grams (NOT low or nonfat))
  • 1 large egg yolk (14 grams)
  • 2 cups all-purpose flour (284 grams (10 ounces))
  • 1¾ teaspoons granulated sugar (7 grams)
  • ¾ teaspoon instant or rapid-rise yeast (2 grams)
  • 3 teaspoons kosher salt (9 grams)
  • 1½ tablespoons unsalted butter (21 grams, melted)

Instruction

  • Brush the inside a large bowl with 1 tablespoon of oil; set aside.
  • In a small bowl, combine the ice water, yogurt, remaining 3 tablespoons of oil, and egg yolk. Set aside.
  • In a food processor fitted with the metal blade, process the flour, sugar, and yeast just until combined, about 2 seconds.
  • With the food processor running, slowly add the water/yogurt mixture and process just until no dry flour remains, 10-15 seconds. Now, set the timer and leave the dough alone for 10 minutes.
  • After 10 minutes, add salt to the dough and process 30-60 seconds until dough forms a sticky but satiny ball that just begins to clear the sides of the bowl.
  • Place the dough on a lightly floured work surface and knead about 2 minutes or until smooth.
  • Shape the dough into a tight ball and place it in the oiled bowl. Roll the dough around the bowl until it is oiled on all sides.
  • Loosely cover the bowl with plastic wrap and place the dough in a proofing oven (at 100°F) or on the countertop at room temperature for 30 minutes.
  • After 30 minutes, fold the partially risen dough up and over itself 8 times (gently lift and fold the edge of dough toward the middle of the dough ball), tuning the dough 90 degrees with each fold. Re-cover the bowl with plastic wrap and let rise another 30 minutes.
  • Repeat the folding, turning, rising one more time. When done, there should be three 30-minute rises.
  • Transfer the dough to a lightly floured work surface and divide into 12 equal portions (they don’t need to be rounded). My portions usually end up rectangular or triangular in shape.
  • Place the dough portions on a lightly oiled baking sheet and let stand 15-30 minutes until slightly raised and are a little puffy(ish).
  • Adjust oven rack to middle position and preheat oven to 350°F while the rolls proof/rest.
  • Brush the dough with melted butter and sprinkle with salt, if desired.
  • Bake at 350°F for 15-25 minutes or until light golden brown and the internal temperature registers between 201°F-205°F.
  • Transfer tray to a cooling rack and serve while warm and fresh.