This dough is a bit sticky. I ended up using about 4 1/4 c flour, plus extra when I split it into rolls and still ended up with some dough stuck to my fingers. That’s fine! I also used a small jelly roll pan to bake mine. When the dough rose again, the rolls expanded and since the pan was smaller, I ended up with square edges. If you’re using a bigger baking sheet, they might not expand to reach the edges. That’s ok. Putting the rolls close together helps them rise while baking! I only made 12 rolls and some of them were much to big, which is why I recommend you make 16!

2 cups white whole wheat flour
2 – 2.5 c bread flour
2˝ tsp active dry yeast
2 Tbsp honey or agave nectar
1 c warm water
1 c 2% plain Greek yogurt (I used Chobani)
1 Tbsp extra virgin olive oil
1 tsp salt

2 cup s white whole wheat flour 2 – 2.5 c bread flour 2 ˝ tsp active dry yeast 2 Tbsp honey or agave nectar 1 c warm water 1 c 2% plain Greek yogurt (I used Chobani) 1 Tbsp extra virgin olive oil 1 tsp salt

In a mixing bowl, combine the warm water, yeast and honey/agave and let sit for five minutes.
Add the yogurt, olive oil, salt and white whole wheat flour and turn the mixer on (or stir with a spoon).
Slowly add in the bread flour until the dough sticks together and gets tacky/starts to pull away from the sides.
Knead (or let mixer knead) for 5 minutes.
Transfer dough to a clean bowl that has been oiled. Cover and let sit in a warm place for 1 hour.
Knead the dough a few times to remove the air, then split into 16 balls.
Stretch the corners of the dough down to the bottom to create a smooth top.
Place the rolls close together on a baking sheet and let rise for 30 minutes.
Bake at 375 for 20 minutes.