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Makes one dozen.
2 teaspoons dry yeast
6 tablespoons lukewarm water (110F)
1 tablespoon sugar
2 cups all-purpose flour
11/2 cups bread flour
2 teaspoons kosher salt
10 tablespoons plain yogurt
½ cup thinly sliced fresh chives
6 tablespoons plus 2 tablespoons extra virgin olive oil
Whisk together the yeast, warm water and sugar in the bowl of a stand mixer. Let sit until foamy, 20 minutes. Add the all-purpose flour, bread flour, salt, yogurt and 6 tablespoons olive oil and process with the paddle to form a soft dough. Switch to a dough hook and process/knead until the dough is smooth. The dough will still be a little rough and not perfectly smooth.
Form the dough into a ball and coat lightly with olive oil. Turn the dough over in the bowl and cover with plastic and set to rise in a warm place for 1 ½ to 2 hours.
Oil a muffin tin lightly with olive oil. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces with a pastry scraper. Cover with a kitchen towel.
Working with one piece of dough at a time, roll out one piece into a long thin rectangle 12” X 18”. Brush the dough lightly with the remaining olive oil. Cut the dough crosswise into 12 equal strips and stack the strips, oiled side up, into a tall stack. You may need to stack them against a rolling pin. Cut the stacks into 6 pieces and turn each piece on its side, so the cut layers are face up. Place in the prepared muffin cup. Separate the layers slightly so they fan outward. Repeat with the rest of the dough.
Cover the muffin tin with a kitchen towel and let the rolls rise in a warm place until double in size and the dough fills the cups, about 1 to 1 ½ hours.
Bake the rolls in a 350F oven until light golden, about 18 to 20 minutes.
Let cool for 10 minutes before serving.
Makes one dozen
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