1 c. plain low fat yogurt
1 tbsp. butter
1/4 c. water
2 tbsp. sugar
1 pkg. active dry yeast
1 1/4 c. white flour
1 1/2 c. white or wheat flour
1 tsp. salt
1/4 tsp. baking soda
1 egg or equivalent egg substitute
1 tsp. chervil
1 tbsp. grated onion (opt.)

In saucepan, heat together yogurt, butter, water, sugar and salt until butter is melted. Cool to lukewarm.

In large bowl, combine yeast, baking soda and 1 1/2 cups flour. Add liquid ingredients. Add egg, chervil and onion. Beat at low speed of electric mixer for 30 seconds. Beat 3 minutes at high speed.

Stir in 1 1/4 cups flour. Dough will be moist and sticky. Place in greased bowl, turning once. Cover and let rise until double, about 1 1/2 hours.

Place on floured board and knead lightly. Divide into 12 even pieces, form into round balls and place in well greased muffin tins. Cover, let rise about 40 minutes.

Preheat oven to 400 degrees. Bake 12 to 15 minutes until nicely browned. Rolls freeze well. Try substituting chervil with your favorite herb or spice.