Preheat the oven to 375°F with a rack in the middle. Line a 13-by-18-inch rimmed baking sheet with ungreased parchment rated for this temperature. Measure the self-rising flour, reserving 10 g, approximately 1 tablespoon plus 1 teaspoon, for shaping. Put the remaining 290 g in a large bowl. Set out a spatula, bench scraper, and scale before mixing so the dough can move promptly into the oven.

Whisk the Greek yogurt and whole egg in a separate bowl until evenly blended. Scrape into the flour and fold gently, reaching underneath to collect dry pockets. Stop when a shaggy, tacky dough forms. It should hold a mound rather than pour, with some unevenness remaining on its surface. Press loose crumbs into the dough with the spatula instead of kneading vigorously. Do not taste raw dough. Wash hands and food-contact equipment after handling raw egg.

Allow 0 minutes of bench rest; shape immediately. Scatter all 10 g reserved flour over a clean work surface and the dough. Divide into six portions, approximately 98 g each, incorporating loose flour into the portions. Gently tuck each piece’s edges underneath to make a rounded mound about 3 inches wide. Lift sticky edges with the scraper and keep handling brief. Place seam down on the parchment with at least 2 inches between rolls.

Bake for 25 minutes at 375°F, until lightly golden with set bases and a center temperature of 200°F. Insert an instant-read thermometer through the side into the thickest part of a middle roll. If necessary, continue baking until that temperature is reached; judge the center rather than relying on surface color alone.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack for another 15 minutes. This 20-minute cooling period lets steam escape and the crumb settle before splitting. Makes six rolls; one serving is one roll.