Kirbie's Cravings

2 Ingredient Bread Rolls (No Yeast, Oil, Butter or Eggs)

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.
close-up shot of a bread roll.

Bread Texture

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.

Flavor Variations

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

easy bread rolls.

More Easy Bread Recipes

2 Ingredient Bread Rolls

Servings: 4 rolls
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Course: Appetizer
Cuisine: American
This easy bread is just 2 ingredients. No yeast or proofing required! You can have homemade bread in less than 30 minutes.
5 from 16 votes


  • 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.


Serving: 1roll, Calories: 118kcal, Carbohydrates: 23g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Sodium: 374mg, Fiber: 1g, Sugar: 1g, NET CARBS: 22

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

101 comments on “2 Ingredient Bread Rolls (No Yeast, Oil, Butter or Eggs)”

  1. Not sure what went wrong – followed instructions to a T, and no dough ever formed at all, just a crumbly mess that I had to throw out :(.  

  2. Great recipe ideal for making fresh rolls for lunch.

  3. What’s the measurements for baking soda? I do no have baking powder

  4. I doubled the recipe, added ham and cheddar cheese, and they turned out great! So easy. Thank you for the great recipe.

    Do you think the bread dough will keep well in fridge for 1 day? I am thinking of preparing the dough the day before, leave them in the fridge and have them ready to bake in the oven the next morning, so that I can have freshly baked bread buns in the morning. Thank you!

    • Happy to hear you loved them! We haven’t tried refrigerating the dough first so not sure what will happen.

      • I tried it and it was successful. I made them the night before and stored them in an airtight container in the fridge. In the morning, I put them in the air fryer and they turned out really nice. Thank you for the wonderful recipe. Most of the recipes use Greek yogurt, but it is easier and cheaper to buy normal yogurt than Greek yogurt where I live. So I’m really happy to find your recipe.

      • Thanks so much for letting us know! We’re happy you love this recipe.

      • Thanks for the recipe. Any suggested alterations when using an air fryer? Thanks

      • Sorry, but we haven’t tested the recipe in an air fryer.

  5. HI, may I know how well these bread rolls keep for a day or two and what is the best way to reheat them? Thank you!

    • They will keep in an airtight container for a day or so. To reheat, you can try a few seconds in the microwave or in a low oven.

  6. I made these with chopped Vidalia onions and fermented black garlic pieces. Really yummy, similar in taste/texture to NY onion rolls. I also made them with 2 slices of mild cheddar cheese (broken into small pieces and a diced jalapeno pepper. Unbelievably delicious! I leave the batter out for about a half-hour before forming into the rolls on a baking tray. That way the bread is less crunchy on the outside, and more soft in texture. I still can’t believe that now I can bake fresh rolls for dinner every night!

  7. I have not made any of them yet as I just found this site on an ad. But looking through all of what was shown I don’t see any measurements or cooking directions. Being a rookie at bread making leaves too much for me to try without them… I have diabetes and am trying to lower all those levels so I want to try these dinner rolls. Can you please tell me some more information so that I can? Thank you.

    • If you scroll to the bottom of the page you will see a recipe card that has all of the information you need to make the recipe. It’s also printable – hope that helps!

  8. I followed your recipe and the bread rolls were remarkable. I used flavored yogurt instead of plain.

  9. I will try this recipe its essy

  10. Super easy to make and the resultis mmuahh,super delicious! The outside is hard but the inside is soo soft. Definitely my go to ‘lazy’ bread recipe

  11. HI, I made these again today but wanted to add some flavors. So I added powdered onion, garlic, and sesame seeds right to the raw batter before rolling into balls and baking.

    Was that the right thing to do? I’m asking because this time they came out a bit “mushy/doughy” inside.

    I might have added a bit too much yogurt, but was wondering – would adding powdered seasonings to the raw batter affect the final outcome? If so, when would you add these flavors?

    Thanks so much,

    • The powdered seasonings shouldn’t affect the rolls so I am guessing you may have added a little too much yogurt.

  12. Is it possible to use low fat plain yoghurt?

    • It is but the bread rolls will not be as soft and tender. Because of that, we only recommend using whole-fat yogurt.

  13. I just made these and they’re delicious! Now I’m working on multiples to see if it would work in a bread pan. I used Oregon’s own Nancy’s Whole Milk Yogurt with Honey, and it gives a hint of sourdough flavor, something I miss since I can’t find any GF sourdough bread. I used spelt for these; I only bake with spelt or Bob’s Red Mill GF flour blend, since these don’t bother me.

  14. Thank you ?. All of your recipes are fantastic.
    I made the cheese and almond flour chips and these biscuits. AMAZING.
    I have told my son and daughters about you. Now the whole family is using your recipes.

  15. Have turned out really well, can you use multigrain flour instead ?

  16. Hi, I only have non-fat ypoghurt. Do I add a little cream ot something to make up for the fat?

    • Adding cream will change the dough and they might not turn out right. It’s best to use whole-milk yogurt.

  17. I hardly bake but I will definitely try this. Seems simple & easy. Glad that you shared here.

  18. Can I make this with fat free greek yogurt?

  19. Have to try this gluten free.

  20. Can it be made with low-fat vanilla yogurt?

    • It can work but the bread will be drier. Also it will have a vanilla scent and flavor, which may be an odd combination as these are savory rolls.

  21. I am wondering if, instead of 4 rolls, will it work just as well if you made only one big round loaf?

    • You can try that, but it will need a different baking time and we can’t say which size pan would work best.

  22. Clear nd easy instructions nd very simple receipe.Will absolutely try.Thanks for the receipe.

  23. I hate to cook so I am always looking for something to cook that is fast easy and doesn’t have to have a lot of stuff. I have RA and my hands hurt so bad that I just can’t do it. Thank you

  24. OMG! I can’t bake at all. And when I try the goods never come out like the picture or taste as good as it should.

    But, I just made 4 delicious bread rolls in less than 35 min. and they look beautiful and taste great! Thanks so much for the recipe.

    Question: Can you make more and store them? How long will they keep fresh?

  25. Hope to start making this

  26. Can you use non dairy yogurt?

  27. ehat can i substitute plain wholemilk yoghurt with? or how to make one or à replacement?

  28. Awesome!

  29. For vegans and vegetarians can yogurt be substituted by almond or soy milk??

    • Almond and soy milk don’t have the right texture. For this recipe, we recommend using the whole-fat yogurt. You can try an almond or soy yogurt, but we have not tested it.

  30. Good?

  31. This is wonderful!

  32. Hi, I made them today and really came out good..Didn’t use all the flour and put sesame seeds on top.. very quick and easy !

  33. Thoughts on using full fat oat milk? Will it even come close to working or would I be wasting my time?

  34. Can this be made with all purpose gluten free flour? Almond milk?

    • We have not tested this recipe with gluten-free flour although it could work based on similar recipes we made, but we don’t know for sure. Also, you need to use whole-milk yogurt for the recipe. Almond milk doesn’t have the right texture.

  35. Here in Jamaica we make a “bread” similar to this known as a “fried dumpling” and it is literally flour, water and a dash of salt, kneaded then fried.

  36. Sorry I forgot to give it a rating on my first mail.
    10 stars
    Especially when it was so easy to adapt for lactose free and Gluten free.
    Thank you

  37. Good evening,
    I made these today, both plain and then a batch wirh Bacon /Parmesan cheese and fresh rosemary.
    I made both with Gluten free flour and Lactose free Yogurt.
    I shall definitely be taking these to another level by making strawberry ones and blueberry ones. And then serve withfresh cream.

    • Your variations sound delicious! Thank you for sharing your results

    • Ali, What kind or blend of gluten free flour did you use? I find good breads are the hardest things to bake successfully with gluten free flour. Thank you for adding GF to the reviews of this great looking recipe!

    • Can I ask what kind of gluten free flour you used? With xantham gum? Thank you.

  38. Hi. The recipe on the bread rolls are super easy. Need to kno what kind of specific brand name yogurt to be used. Or maybe examples. Can any other plain yogurt be substituted for…. Thanking you in advance

  39. Thank you so much for sharing your knowledge. I am a complete 73 year old novice but I am going to make your recipe for the 2 part bread rolls

  40. This is nice.

  41. Made it with some bananas and cinnamon.

  42. I can’t wait to make these for my family tonight! Thank you for sharing this recipe with us!

  43. Can’t wait to make these.

  44. sounds great.. I’ll be trying this