Start preparing the dough by mixing together the warm milk and warm water with the sugar and yeast. Let this sit for 5 minutes until the yeast is foamy, then add it to a stand mixer with the dough hook attachment or a large bowl along with the egg and melted butter. Mix gently until combined. Mix the flour and salt together and add half to the wet ingredients. Knead the dough on medium speed for just about 30 seconds. Scrape off the sides of the mixing bowl to be sure everything is getting combined, then add the remainder of the dry mixture and mix on medium speed till it forms a smooth dough ball – about 4-5 minutes.

Remove the bowl from the stand mixer and take out the dough hook. Use a rubber spatula to gently separate the dough from the sides of the bowl. Drizzle about 1 Tablespoon of olive oil on the dough and rub it around the entire surface - this keeps the dough from developing a hard crust while rising. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft free area. The dough should rise for 1 hour if using rapid rise yeast or 1 1/2 hours if using traditional yeast. You’re looking for it to double in size.

While the dough is rising, prepare the filling. Sautee the onions with the olive oil and a sprinkle of salt and pepper in a skillet over medium heat until softened, add in the garlic and cook down for another 30-45 seconds and remove from heat. In a large mixing bowl, add the spinach, chopped artichokes, cream cheese, Greek yogurt, Italian shredded cheese, dried oregano, garlic powder, Parmigiano, salt and pepper. Add the cooked onions and garlic to the bowl and mix everything until well combined. Set aside.

Once the dough has risen, flour a clean working surface and roll the dough out into about a 13x15 inch rectangle. Add the spinach artichoke mixture to the dough and spread it evenly leaving about a 1-inch border along the edges. Starting from one of the long ends, roll up the dough tightly until the entire roll reaches the opposite end, tucking the dough under slightly as you go to be sure the roll does not loosen. Once it's rolled, take some of the dough at the farther end, and gently stretch it to fold over the roll and seal it. Bring the roll towards you seam side down. Cut the roll in half using a serrated knife, then half again, then cut each of those four pieces into thirds so you’re left with 12 rolls. Place each roll in a buttered 9x13 baking dish cut side up. Cover with the kitchen towel and let them rise for 45 minutes if using rapid rise yeast or 1 ½ hours if using regular yeast.

Preheat the oven to 350F. Make the garlic butter by combining all the ingredients together in a small bowl. Sprinkle or brush half onto the rolls and bake for 30 minutes or until the edges are golden brown. When they come out, sprinkle on the remaining garlic butter and enjoy! Sahtein!