Step 1

In a large glass mixing bowl, combine the flour and yogurt. Mix with a spatula or your hand just until all the flour is incorporated and a shaggy dough forms. The dough will be a little dry. I like starting with a spatula and then using my hand for the last part of mixing to fully incorporate all of the flour.

Step 2

Tightly cover the bowl with plastic wrap and place the bowl into the fridge to rest (between 3-6 hours). During this fermentation time the dough will get more wet and sticky.

Step 3

About 30 minutes before baking, preheat your oven to 425°F (218°C). Add a large cast iron skillet (or large baking dish that is oven safe at 425°F) to the bottom rack of the oven while it preheats. Adjust the rack that the bread will bake on to just above the bottom rack (You want the bread to bake as low in the oven as possible so the surface doesn't get too dark). Bring a tea kettle or large pot of water to a boil.

Step 4

After the dough has rested, wet your hands with some water. Grab one side of the dough, stretch it upward, and then fold it over the center of the dough. Repeat this process from all eight sides of the dough.

Step 5

Generously flour a work surface with self-rising flour. Carefully turn the dough out onto the floured surface, seam side down.

Step 6

Use a bench scraper or sharp knife to divide the dough into 12 equal portions. I recommend weighing the dough to make sure all the rolls are the same size.

Step 7

Shape each piece into a ball by pulling the edges to the center and pinching to seal. Place seam side down on your work surface and roll under your hand to create tension and form a round, taut ball.

Step 8

Place the rolls on a parchment-lined baking sheet, spacing them about 1.5-2 inches apart. If desired, you can brush tops of the bread rolls with egg white wash (see note). This will give them a more smooth finish. You can also not add any egg wash and the bread will have a more rustic finish. See post for pictures.

Step 9

When your oven is preheated, carefully pour boiling water into the cast iron skillet/baking dish.

Step 10

Then quickly add the baking sheet of rolls and bake for about 25 minutes or until dark golden brown on the outside and fully cooked. To check if bread rolls are done, you can tap the bottom and they should sound hollow. If you still aren't sure if the bread rolls are done, you can cut one open to check.

Step 11

Let the rolls cool on a wire rack for about 30 minutes before serving.