2¼ cups all-purpose flour, divided
2 tablespoons sugar
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1 envelope (¼ ounce) yeast
1 teaspoon salt
⅔ cup Greek yogurt (low-fat, no sugar added), see note
⅓ cup water
2 tablespoons unsalted butter
1 large egg
Grease bottoms and sides of 12-cup muffin tin. Heat oven briefly to warm. Turn off oven for proofing rolls.
In large mixing bowl, whisk 1 cup flour, sugar, yeast and salt. Set aside.
In small saucepan or in microwave bowl, gently warm yogurt, water and butter until melted together. Do not overheat; mixture should be 120–130 degrees, very warm to touch. Pour into flour mixture in bowl and beat on low speed for 30 seconds. Scrape bowl. Increase speed to medium and beat 1 minute. Add egg, beat 10 seconds, scraping bowl well.
Add remaining flour mixture and mix by hand until dough forms soft ball. Scrape bowl very well. Turn dough ball onto lightly floured surface and roll until smooth, about 10 seconds.
Cut dough ball into 4 equal pieces and roll each piece into 5-inch log. Cut each log into 3 even size pieces. Using cup of hand, roll dough ball on surface until round and smooth. Place dough balls into muffin tin, cover with light towel and place in warmed oven to proof until doubled in size, about 30 minutes for rapid rise yeast; 40–45 minutes for regular yeast.
Remove rolls from oven and heat oven to 400 degrees. Bake 12–14 minutes until golden brown. Cool 5 minutes in tin before removing.
Baker's hints: I recommend Fage Total 2% low-fat Greek strained yogurt.
Nutrition values per roll: 118 calories; 3 g fat (1 g saturated), 3 g protein, 20 carbohydrates, 1 g fiber, 21 mg cholesterol, 184 mg sodium.Greek Yogurt Dinner Rolls