Prep time: 30 minutes

Rise time: 1½ hours

Bake time: 25 minutes

Yogurt creates light, airy rolls that are so good served warm you don't need butter. For slightly denser rolls that freeze and reheat well, you can substitute 1 carton (15 ounces) ricotta cheese for the yogurt, and increase the milk to 3/4 cup.

4 to 4½ cups bread flour2 envelopes (Z\v ounce each) quick-rise dry yeast¼ cup sugar2 teaspoons salt½ cup milk½ stick (¼ cup) unsalted butter2 large eggs, beaten2 cups low-fat plain yogurtThoroughly combine 3 cups of the flour, yeast, sugar and salt in the large bowl of an electric mixer; set aside. Put milk and butter in a microwave-safe bowl; microwave on high, until butter is melted, about 1 minutes.Add the milk mixture, eggs and yogurt to the flour mixture; beat on low speed until smooth. Switch to the dough hook if you have one, or use a wooden spoon, to work in 1 more cup of the flour. Beat on medium speed (or stir vigorously with the spoon) until mixture makes a smooth yet very sticky dough, about 3 minutes. Beat in add-ins (see variations) if using and additional flour as needed to make a soft dough.Scrape the dough into a greased bowl. Cover with a towel; let rise in a warm, draft-free spot until nearly doubled in size, about 1 hour.Use a greased spoon to scoop the mixture evenly into well-greased muffin tins. Cover with a towel; let rise 30 minutes.Heat oven to 350 degrees. Bake rolls in center of oven until nicely golden on all sides, 20-23 minutes. Cool 2 minutes in the pan; remove the rolls to a wire rack. Cool until just warm.Variations:Pineapple-apricot hot cross buns: Mix cup each minced dried apricots and dried pineapple into the dough in Step 2. Let rise and bake as directed. Cool until warm. Meanwhile, mix 1 cup confectioners' sugar with about 1 teaspoon milk (or as needed) to make a thick glaze. Spoon glaze over each warm bun in the shape of a cross.Herbed dinner rolls: Mix 2 tablespoons dried chives, 2 teaspoons mixed dried herbs, such as tarragon, thyme and rosemary, and teaspoon freshly ground pepper into the dough in Step 2. Let rise and bake as directed. Generously brush tops generously with melted butter (about 2 tablespoons total); sprinkle with coarse salt. Makes 24 rolls.Nutrition informationPer roll (for basic dough): 130 calories, 22 percent of calories from fat, 3 g fat, 2 g saturated fat, 24 mg cholesterol, 21 g carbohydrates, 5 g protein, 217 mg sodium, 1 g fiber