500 grams soft bread flour
200 grams plain yoghurt
2 medium eggs
1 teaspoon salt
100 ml warm water
2 teaspoons instant dried yeast
1 teaspoon sugar
50 grams softened butter
Preparation
Put the instant yeast, sugar and one tablespoon of the flour in a small bowl, pour over the warm water, mix well and let it sit for 10-15 minutes in a warm spot, to activate the yeast. In the meantime, sift the flour, add the salt and mix well; and whisk the eggs in another small bowl. When the yeast has activated, make a little well in the flour and pour in the yeast, yoghurt and eggs. Mix with a wooden spoon until the dough starts to come together, then proceed to knead with your hands for at least 5 minutes, to make the dough smooth and elastic.
Flour your counter well, transfer the dough and roll it out in a shape of a large rectangle (about 25x30 cm, 10x12"), make it about 5 mm (¼") thick. Spread the softened butter evenly all over the rolled out dough and carefully roll it up starting from the wider side. Cover it with a clean kitchen towel and let it sit in a warm place for about an hour, to rise.
Using a very sharp knife, cut the rolled up dough into 12 equal pieces and arrange them on a baking sheet lined with baking paper, seam side down (they spread quite a bit during baking, so spread them out accordingly). Cover with a kitchen towel again and let them rise for 30 minutes more. If you wish, brush the risen rolls with olive oil just before baking. Bake them in a preheated oven, at 200˚C (395˚F) for 18-20 minutes.
