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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
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havent made yet - but sounds tasty! Ingredients:
2 cups whole wheat pastry flour |
2 cups all-purpose flour |
1 tablespoon active dry yeast |
3 tablespoons honey |
1 cup water (105-115 degrees f) |
1 cup greek yogurt |
1 tablespoon extra virgin olive oil |
1 1/2 teaspoons salt |
Directions:
1. Mix the two flours together in a bowl and set aside.
2. In the bowl of a stand mixer, combine 1/2 cup flour (or flour mix), yeast, honey and tepid water.
3. Stir well and let stand for 10 minutes, until bubbles form.
4. With flat beater blade or a wooden spoon, stir in yogurt, extra virgin olive oil, salt, and 2 more cups of flour mix.
5. Gradually mix in remaining flour until you have a soft dough that pulls from the sides of the bowl.
6. 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.
7. Cover the bowl with a lid or a towel and let rise until the dough doubles in size, approximately 1 hour.
8. Spray cupcake tins with non-stick baking spray or coat with melted butter.
9. Break off pieces of dough and roll into balls that fill each cupcake slot. The balls should almost fill each depression.
10. Cover with a clean, damp dish towel and let rise for 25 minutes.
11. Bake at 375 F for about 20 minutes, until rolls are a deep golden brown on the top.
12. Break one open and dig in!
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