Soft Yogurt Sandwich Rolls

When I told the Robber I was making a new roll recipe he said, aghast, "Why are you betraying your ancestors?" It is true that my family's regular roll recipe is so delicious that to turn from it to even one more recipe seems extreme, but I am the kind of cook that likes having two or three options for every one dish-- at least at this point in my life. And the description of these rolls seemed so enticing, and the way of making it relatively easy, that I was suckered in-- with good results. These rolls are delicious and soft and excellent for sopping up delicious beef stroganoff sauce at a picnic. They are denser than my regular rolls and chewier. I think I'll keep them in the mix because they are good and because they use alternate ingredients-- yogurt and honey instead of milk powder and eggs-- which may come in handy on a milk-powderless day.

From A Hint Of Honey:

http://www.ahintofhoney.com/2009/04/soft-yogurt-sandwich-rolls.html

Ingredients:

3 1/2-4 1/2 C. all-purpose flour (white or wheat, I used 4 C. total before kneading)

1 T. active dry yeast

3 T. honey

1 C. warm water

1 C. plain yogurt (nonfat is fine, so is Greek)

1 T. extra virgin olive oil

1 1/2 tsp. salt

Directions:

1. In a large mixing bowl, combine the honey and the warm water. Sprinkle the yeast on the top of the surface and let sit for 10 minutes, until slightly foamy. Stir in yogurt, oil, salt and alternately with the flour (I stirred in two cups of flour with the salt, then the yogurt and oil, then the remaining flour).

2. Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, about 5-10 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.

3. Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into a dozen even pieces. Shape each piece into a round roll. Place on a baking sheet lined with parchment paper or coated with cooking spray. Cover with a clean dish towel and let rise for 25 minutes.

4. Preheat oven to 350 F. Bake for 15-20 minutes, until rolls are golden on the top and the bottom. Cool on a wire rack. Store in an airtight container or in the freezer.

Yield: One dozen rolls.