Ingredients
2/3 cup plain yogurt 1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°) 3 tablespoons canola oil4-1/2 teaspoons sugar2-1/4 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon saltFilling:1/4 cup seedless raspberry jam or flavors of your choiceGlaze:1/4 cup confectioners’ sugar1-1/2 teaspoons butter, melted1/4 teaspoon vanilla extract
Preparation
Let yogurt stand at room temperature 15 minutes. In a large bowl, dissolve yeast in warm water. Add yogurt, oil and sugar. In another bowl, whisk flour, baking soda and salt. Add to yeast mixture; beat until smooth. Let stand 10 minutes.
Turn dough onto a floured surface; punch down. Divide and shape dough into 13 balls. For center of flower, combine 2 balls and place in the center of a greased pizza pan. Place remaining balls around center, allowing room for balls to rise. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
Depress centers of petals and pistil; fill each with 1 teaspoon jam. Bake 20-25 minutes or until golden brown. Cool on pan 5 minutes. Remove to a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Drizzle over warm rolls.
