Method

• In a medium bowl, place salt at the bottom ensuring that salt and yeast do not come into contact with each other. Add flour to salt but note that ½ cup portion of the flour should be set aside for later use. Put in yeast and mix thoroughly.
• Combine and mix well all wet ingredients; melted butter, milk, water, honey and yogurt
• Make a well at the center of the flour and pour in the milk mixture. With the aid of the wooden spoon mix up to obtain a dough. Continue kneading the dough with the hand while incorporating the remaining ½ cup of flour.
• At about 15 inch interval between the bowl and the dough, hurl the dough against the bowl severally to get a smooth manageable texture. Add rosemary and knead till well combined.
• Put dough in a greased bowl, cover with cling film and place at a warm place or lighted oven to enable it to increase in volume or rise for 45 minutes.
• Knead again for few minutes and cut into 8 equal sizes. In the palm, use fingers to fold dough into small ball like shapes and place them in the bread tin and cover with cling film. Seal the bread tin with its lid to trap head in order to hasten the rising process for 35 to 45 minutes.