Beat that yeast

I love to bake pretty much anything. There is only one thing that slows me down; yeast. I'm not scared persay, just rather intimidated by it.

I also love to challenge myself, and there's something very useful-feeling about making bread. Cakes are lovely, pretty and yummy, but honestly, if we really, really (and I mean realy) had to we could live with out it. In this house at least, bread is a staple, an everyday thing, and it just can not be done without. Not with a 3 year old that beggs for sandwiches at least twice a day.

One of my regular blog hangouts is Baking Bites, yesterday while crusing the blog for yummy things ( not hard to find, pretty much every recipe!) I noticed these. Oh my gosh, do these look yummy or what?!

The best thing about them is that Nicole says they have a soft crust. In my opinion the worst part of home made bread is a thick, crunchy crust. I don't go for crusty bread. That is one of the reasons I loved the sound of these cute little rolls.

The other is that they are made with yogurt, not with milk or butter. So definately low in fat.

I stuck my little babies is the oven and almost right away you could smell them. *sigh* lovely.

Make these, you seriously wont be dissapointed.

Soft Yogurt Sandwich Rolls

3 1/2 - 4 1/2 cups all purpose flour

1 tbsp active dry yeast3 tbsp honey

1 cup water, warm (100-110F)

1 cup yogurt (nonfat/lowfat is fine; I used Greek-style)

1 tbsp vegetable oil

1 1/2 tsp salt

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.S

tir 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 (This can all be done in a stand mixer with the dough-hook attached, as well).

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 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 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 deep golden on the top and the bottom.

Cool on a wire rack.

Store in an airtight container.
Makes 10 rolls.