Recipe Instructions:
2 cups (254 g) self-rising flour
1 cup (238 g) plain whole milk yogurt can substitute with low fat, non-fat, non-dairy
1 cup (104 g) Parmesan cheese freshly grated
INSTRUCTIONS
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, add flour and yogurt. Stir with a spatula until yogurt is fully incorporated into the flour and a dough forms. Do not overstir the dough as it will make your bread tough. The dough will be very sticky. Fold in the parmesan cheese.
Use your spatula to divide the dough into 12 pieces. Place them onto prepared baking sheet, spaced 2 inches apart. Use freshly washed hands (washing your hands helps when dealing with sticky dough) to shape your dough pieces to be round and smooth (they should be dome shaped). Slightly dampen your fingers with water to smooth the surface of the bread rolls.
Bake breads for about 22 minutes or until golden on top and fully cooked. Let breads cool for a few minutes on the baking sheets before removing and serving.
