Yogurt Rolls

Description:
Just baked dinner rolls (in preparation for breakfast tomorrow) and they came out wonderful; I got the recipe from cupcakeproject.com. The rolls were soft and chewy, reminiscent of pugon pan de sal but not sweet, and since the recipe calls for yogurt, there was a slight tang in the taste (as if a sourdough starter was used). I also love the fact that this bread recipe is quite healthy, using honey as sweetener and olive oil as fat. We will surely have a delightful breakfast tomorrow.

Ingredients:
3-4 cups unbleached all-purpose flour (You may use a blend of whole wheat and white flours)
1 Tablespoon active dry yeast
3 Tablespoons honey
1 cup warm water (105-115F)
1 cup yogurt (I used Greek yogurt from Rizal Dairy Farms)
1 Tablespoon extra virgin olive oil
1 1/2 teaspoon salt

Directions:
In a bowl of a stand mixer, combine 1/2 cup flour, yeast, honey and warm water.
Stir well and let stand for 10 minutes until bubbly.
Stir in yogurt, oil, salt and two more cups of flour. Combine using a spatula or a wooden spoon. Gradually add in the remaining flour. Using the hook attachment of the mixer, knead the dough, adding in more flour little by little if the dough is too sticky. Finish kneading the dough by hand on a floured work surface, until dough is quite elastic and smooth.
Place dough in a greased bowl and cover with cling wrap. Let rise for about 1 hour, until double in size.
Grease a rectangular pan (I always use stainless steel pans) with olive oil then set aside.
Place the dough on a work surface and degas by pressing down with your fingers. Spread the dough using your hands until it becomes flat, then make a long roll. Cut dough into about 18 pieces, then make into balls. (Kids helped me here, and they had loads of fun.)
Place each piece unto the pan, making sure to leave spaces in between.
Cover with a damp kitchen cloth and let rise for 25 minutes.
In the meantime, preheat oven to 375F.
Bake the bread for 20 minutes until the tops are golden brown.