These bread rolls are super easy to make with just 2 ingredients. No yeast or proofing needed. You can have freshly baked bread in under 30 minutes from start to finish. The rolls come out crusty on the outside and soft on the inside.
I’ve shared a lot of easy bread recipes over the last year, but this may be the easiest. It’s simple to make, hard to mess up, and only needs a few basic ingredients. You can also easily customize this recipe to create different flavors.
- Self-Rising Flour (or you can make your own with all-purpose flour, salt and baking powder)
- Plain whole milk yogurt
This recipe is made with self-rising flour. If you don’t have self-rising flour, you can easily make it with all-purpose flour, baking powder and salt. In the recipe card at the end of the post, I share how to make your own self-rising flour. I have not tested this recipe with gluten-free flour. I think it should work based on similar recipes I’ve made, but I don’t know for sure.
The other main ingredient in this bread is plain whole milk yogurt. Not Greek yogurt. I specify this because there is a popular dough recipe out there that uses plain nonfat Greek strained yogurt. I’ve used the Greek yogurt dough to make bagels, soft pretzels and pizza crust. This is not the same dough. The bread made with this dough comes out softer and is not as sour as the greek yogurt version. It’s also a much more forgiving dough recipe.
The bread comes out with a crusty exterior and a soft interior. The rolls are sturdy and you can spread jams or butter on them.
This recipe yields plain bread rolls. But you can easily customize to create other flavors. Some ideas:
- add sugar to create sweet rolls
- add dried fruit
- add dried herbs and spices in the dough like rosemary or chives
More Easy Bread Recipes
2 Ingredient Bread Rolls
- 1 cup (126 grams) self-rising flour or whisk together 1 cup all purpose flour + 1 ½ tsp baking powder + 1/2 tsp salt
- 1/2 cup (121 grams) plain whole milk yogurt
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, add 3/4 cup of flour with the yogurt. Use a spoon or spatula to mix until yogurt is evenly and completely incorporated and a dough forms. The dough will be very sticky. Sprinkle in the remaining flour, 1 tbsp at a time, and mixing after each addition. Add only enough flour until the dough is still sticky but you can shape it into a ball without the dough getting completely stuck to your hands. You may not need the full amount of flour or you may need slightly more than 1 cup, depending on how much liquid was in your yogurt.
- Divide the dough into 4 equal pieces. Gently shape them to be round pieces of dough and place onto baking sheet, 2 inches apart.
- Bake for about 22-24 minutes or until the tops of the bread rolls are a light brown. Let breads cool on baking sheet before removing. If desired, brush hot melted butter on bread rolls before serving (this is what I did for the photos). You can also sprinkle the tops with flaky sea salt. You can also not add anything to the tops of the breads and serve with butter or other spreads.
- The bread dough will be stickier than your typical dough. You only want to add enough flour so you can shape the dough without it sticking. You don't want to add too much flour because that will cause the bread to be very dense.
- Don't add the full 1 cup at once. Adding the last 1/4 cup a little at a time allows you to coat the dough in the flour until it's no longer too sticky. If you add it all at once, the flour will just get completely absorbed and your dough will be too sticky to work with. (If you are making your own self-rising flour, then you'll likely have a tiny bit leftover since you have a little more than 1 cup.)
- If you're making your own self-rising flour, it will weigh about 137 grams after adding the salt and baking powder.
- Drain off any liquid on your yogurt before using it.
- If you have questions regarding substitutions, please review the "ingredients" section of the post above.
- This recipe makes four rolls. You can double it if you need more.
- The measurements are in US cups and tbsp.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.