Combine first 3 ingredients. Dissolve yeast in warm water in large bowl; let stand 5 minutes. Stir in yogurt mixture. Add eggs and combine flour and salt; stir 2 cups into yogurt mix. Beat until smooth with mixer, then slowly stir in remaining flour. Let rise, covered, in refrigerator for 8 hours or 1-2 hours at room temperature. Punch dough down; divide into 4 parts. Roll each in 10 inch circle on oiled surface. Cut circle into 12 wedges; roll up, starting at wide end. Place on baking sheet, sprayed with oil, and put point side down. Let rise 45 minutes, till double. Bake at 375 degrees F for 10-12 minutes.
By Robin from Washington, IA
Please can you tell me the amount of yeast to use if it is in dry powdered form as we don't sell packages of it in South Africa as far as I know and I would like to make this recipe but we only have the instant rising yeast in powdered form. How much am I to use for this recipe. Thanking You, Marcelle.
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