In a pan, heat the olive oil and add the garlic paste to it. Sautxe9, over medium heat, until the raw smell of garlic disappears. Chop the rosemary and add it to the pan. Stir a couple of times and then take the pan off the heat. Keep aside to allow the oil to cool and allow the flavours to leech into the oil.

Put the warm milk and honey in a bowl. Dissolve the yeast in this and keep for five minutes till it bubbles up.

Put the 2 1/2 cups of whole wheat flour in the food processor bowl (or a mixing bowl). Add the salt, the flavoured olive oil, the yeast mixture and the yogurt. Process/ knead until a soft and elastic dough forms, adding more flour as necessary. The dough should be soft and just short of being sticky.

Shape the dough into a ball and place in an oiled bowl, ensuring the dough ball is coated with the oil. Cover and allow the dough to rise and double in volume. This took me about 2 hours.

Now take the dough and press it down slightly without totally deflating it. Divide the dough into two halves and shape each one into a smooth round. Roll out the ball of dough into a circle about 11u201d to 12u201d in diameter. Using a pizza cutter cut the circle into 12 pieces.

Roll up each piece from the broad end and place on a greased tray with the tip of the roll tucked underneath. Repeat with the other ball of dough. Loosely cover the rolls with a towel and allow to rise till almost double, for about 45 minutes. If you want to brush them with egg you can. I left mine plain.

Bake them at 200C (400F) for about 20 minutes or till theyu2019re golden brown. Cool on a rack. You may serve them with soup, eat them as they are or have them for breakfast.