Servings : 10 rolls
These babies are soooo rich and filling. And they smell amazing when they're baking.
- 4 cups all-purpose flour
- 1 tbsp. yeast
- 3 tbsp. honey
- 1 cup warm water
- 1 cup yoghurt
- 3 tbsp. vegetable oil
- 1 1/2 tsp. salt
In a large mixing bowl, combine 1/2 cup flour, the yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
Stir in yogurt, 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 180 C. Line a baking sheet with parchment paper.
Turn risen dough out of 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. Place on 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. Make slits on the top with a sharp knife (purely decorative so it's not a must to do this)
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. Enjoy!