Yogurt Poppy Seed Rolls

Several years ago I read this cute little book called French Women Don't Get Fat. It was the first time two of my biggest interests (food and books) collided and I was hooked! I learned that French women (in general) have much healthier attitudes toward their food and consequently, healthier (and leaner looking) bodies! And I found this recipe. It came from the author's grandmother who lived in Alsace. And I love it!

These petite puffs of dough are tangy and sweet and packed with protein! The interplay of the fruity olive oil, tart plain yogurt, and pretty poppy seeds is unique and tantalizing. They're wonderful served warm- with a dab of butter, a drizzle of honey, or nothing at all. I had a hard time getting a good photograph of these delicate buns because Dustin and I devoured most of the batch before they made it to the table!

INGREDIENTS
1 cup all-purpose flour + extra for kneading
1 cup white whole wheat flour (if you are using all white flour you may need up to 1/2 cup more)
1 1/3 cup plain nonfat Greek yogurt (you can use regular yogurt but you will probably need to add more flour)
1/4 cup extra virgin olive oil
1 tsp. salt
2 Tbsp. organic cane sugar (I suppose you could use honey)
1 Tbsp. baking powder

1 egg, whisked + 1 Tbsp. water
poppy seeds, for sprinkling

DIRECTIONS
1. Preheat oven to 400 F. Lightly grease or line a large baking sheet.

2. In a small bowl, whisk together the egg and water. Set aside.

3. In a medium bowl, whip together the yogurt and olive oil until smooth. In a separate bowl, whisk together the flour, salt, sugar, and baking powder. Combine the wet and dry ingredients and using your fingertips, mix the dough until it comes together. Work the dough, adding more flour as necessary, until it is smooth and no longer sticky.

4. Form into 12 round rolls and place on the prepared baking sheet. Lightly brush the tops of the rolls with the egg-water mixture. Sprinkle with poppy seeds. Using a sharp knife, cut a cross on the top of each roll.

5. Bake in preheated oven for 15-25 minutes (I forgot to time how long mine took, hence the broad range) until golden. Best served warm.

Makes 12 rolls.

(Adapted from French Women Don't Get Fat)