The secret to these Italian-inspired savoury swirl rolls is fat free yogurt - it makes the dough soft without the need for butter. Fill with cheese and ham, or sun dried tomatoes and olives if you prefer a vegetarian option.
Dissolve the yeast in warm milk with sugar. Cover and let stand until bubbly, 5 to 7 minutes.
In a large bowl or in the stand mixer bowl place flour, oil, egg and yogurt. Add yeast and stir with a spatula; use your hands to make a sticky dough. If too stiff, add a bit of warm water, a tablespoon at the time.
Transfer onto a floured surface and knead the dough for 8 to 10 minutes or until soft and smooth. If using a stand mixer, fit it with the hook and work for the same time. Lightly oil a bowl, place the dough in bowl and cover with cling film; place in a warm place and let rise for 2 hours.
Punch down the dough; knead quickly, cover and let rise for another hour.
Place the dough on a floured surface and roll out into a large rectangle, about 40cm x 15cm. Sprinkle grated mozzarella, ham and prosciutto on top of dough, keeping a 2cm rim round the edges. Roll the rectangle from the long side and seal the edges well; slice the cylinder into 10 pieces with a sharp knife to create swirls.
Line a 26cm shallow cake tin with baking paper. Arrange the pinwheels, one close to the other, in the prepared cake tin. Cover with cling film and let rise for 1 hour longer.
Preheat oven to 200 C / Gas 6.
Bake in the preheated oven for 25 to 30 minutes or until swirls are golden and well risen; cool at room temperature and serve.