Fluffy Yogurt Pull Apart Bread Rolls

Get ready to fill your home with the irresistible aroma of freshly baked bread! This recipe for Fluffy Yogurt Pull-Apart Bread Rolls is a weekend project that pays off all week long. If you’re dreaming of a bread that is incredibly soft, wonderfully fluffy, and has a delightful pull-apart texture, look no further. This is it. The secret ingredient? Yogurt! It lends a subtle tang and an unbelievable moistness that keeps these rolls fresh for days. Despite a total time of a few hours, most of that is hands-off resting time, making the process surprisingly simple and perfect for bakers of all levels. The result is a batch of sweet, fragrant, bite-sized buns that are perfect for breakfast, snacks, or packing in lunchboxes. They are so light and tender, they feel like little edible clouds. Before you begin your baking adventure, let’s get your ingredients in order. The magic of this recipe lies in its simple, accessible pantry staples. Precision is key in baking, so I highly recommend using a kitchen scale for the best results. For the Dough: Bread Flour: 150g (about 1 ¼ cups). Bread flour, also known as high-gluten flour, is essential for achieving that classic chewy, stretchy texture. All-purpose flour can work in a pinch, but the result will be slightly less structured. Plain Yogurt: 110g (about ½ cup). Full-fat or low-fat plain yogurt both work well. Opt for a style that isn’t overly thick, like a standard stirred yogurt rather than Greek yogurt. Granulated Sugar: 20g (about 1 ½ tablespoons). Caster sugar is also a great choice. Large Egg: 20g (about half a large egg, lightly beaten). You’ll use the other half for the egg wash later. Neutral Oil: 15g (about 1 tablespoon). Corn oil is used in the original recipe, but any neutral-flavored oil…