2 1/2 to 3 cups all-purpose flour
1 package active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
2 tablespoons warm water
1 cup (200g) plain yogurt at room temperature
1/2 cup unsalted butter or margarine, softened
1 egg
1/4 cup unsalted butter or margarine melted for brushing
2 1/2 to 3 cups all-purpose flour
1 package active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
2 tablespoons warm water
1 cup (200g) plain yogurt at room temperature
1/2 cup unsalted butter or margarine, softened
1 egg
1/4 cup unsalted butter or margarine melted for brushing
Reserve 1/2 cup all-purpose flour
Butter a large bowl and reserve
In another bowl, dissolve yeast, sugar, and salt in warm water
Partly, beat the yogurt until creamy
Add it to the yeast mixture, stirring constantly
Add 1 cup all-purpose flour and mix well
Add 1/2 cup unsalted butter or margarine and 1 egg, mixing again
Add enough flour to form a firm dough, working with hands
Dust a surface lightly with reserved flour and work the dough with hands for 8-10 minutes or until smooth and elastic
Place the dough in the greased bowl and turn it
Cover and let rise in a protected place for 1 to 1 1/2 hours, or until the dough has doubled in volume
Grease generous mini muffin pans
Shape balls of 2.5 cm diameter with the dough and put 3 balls in each pan
Brush with melted unsalted butter or margarine
Cover and let rise again in a protected place for about 20 minutes
Preheat the oven to strong heat (200°C) and bake the mini muffins until golden brown
Yield: About 36 mini muffins.
