12 hours before: Combine 0.75C flour, yogurt, sweetener; let sit in fridge overnight.

Next Day: Add1.25C flour, egg, salt and shortening and knead 5 min. Leave at room temperature, folding occasionally, until it rises to double in size.

Shape into roll and divide in 12 equal parts. Roll each part up into a ball and place, touching, on parchment paper lined baking sheet. Spray with oil, cover with plastic wrap, and leave to rise again. Preheat oven to 425.

Brush tops with yogurt; Cook 18-20 min, checking at 10min to see if it needs to be covered with foil.