600 grams (about 21 ounces/4 cups) bread flour
7 grams (1 packet/about 2 teaspoons) instant or rapid-rise
yeast
12 grams (about 0.4 ounce/2½ teaspoons) kosher salt
24 grams (about 0.8 ounce/5 teaspoons) sugar
360 grams (12.75 ounces/1½ cups plus 1 tablespoon) full-
fat yogurt or whole milk, or as necessary
8 tablespoons (1 stick) unsalted butter, melted
TO MAKE THE DOUGH
Combine the flour, yeast, salt, and sugar in the bowl of
stand mixer and whisk until combined. Add the yogurt
and knead with the dough hook on low speed until the
dough comes together into a smooth ball; it should stick
slightly to the bottom of the bowl as it is kneaded (add a
little more yogurt or milk if necessary). Continue to
knead until slightly elastic, about 5 minutes. Cover tightly
with plastic wrap and allow to rise at room temperature
until roughly doubled in volume, about 2 hours.
- Turn the dough out onto a floured work surface. Using a
bench scraper or a knife, cut it into 12 even pieces. Roll
each piece into a ball, then place on a well-floured
surface (leaving a few inches of space between them) and
cover with a floured cloth. (Alternatively, place each ball
of dough in a covered pint-sized deli container.) Allow to
rise at room temperature until doubled in volume, about 2
hours.