These lemon bread rolls are soft and chewy and full of zesty lemon flavor. They are just two ingredients and very easy to make. They don’t need yeast, eggs, butter or oil. The bread rolls take only about five minutes to prepare.
a pile of lemon bread rolls.

These lemon bread rolls are perfect to serve with any meal. They have a crusty exterior and are soft inside. The rolls can be served savory or sweet depending on your personal preference.

Ingredients

  • Lemon Greek Yogurt
  • Self-Rising Flour

Lemon Greek Yogurt: Lemon Greek yogurt is used for these bread rolls. I used Chobani Lemon Greek Yogurt though other brands of lemon-flavored Greek yogurt should also work.

Self-Rising Flour: Self-rising flour is all-purpose flour that is already mixed with baking powder and salt. If you don’t have self-rising flour, you can also make your own by mixing together all-purpose flour, baking powder and salt.

How to Make Lemon Bread Rolls

The flour and yogurt are mixed together until a dough forms. Then divide the dough into 8 pieces, roll them into balls and then place onto the prepared baking pan. The rolls are then ready to be baked.
a lemon bread roll split in half.

Flavor

The bread rolls have a zesty lemon flavor. If eaten plain, they are like savory bread with lemon flavor. If you prefer sweet bread rolls, all you need to do is add a simple lemon glaze on top of the bread rolls once they are done cooking.
lemon rolls wrapped in a tea towel.

More Easy Bread Roll Recipes

Recipe Save - Raptive

Envelope icon

WANT TO SAVE THIS RECIPE?

Enter your email and we'll send it straight to your inbox!

Plus, you’ll get great new recipes from us every week!

I’d like to receive more tips & recipes from Kirbie's Cravings.

4.92 from 12 votes

2 ingredient Lemon Bread Rolls

Soft and chewy bread rolls that are full of zesty lemon flavor. These bread rolls are just 2 ingredients and don't require yeast, eggs, butter or oil.
Servings: 8 rolls
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 1/4 cups (301 g) lemon flavored Greek yogurt
  • 2 cups (250 g) self-rising flour, see note regarding amount

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  • Add yogurt to a large mixing bowl. Add in 1.5 cups of the flour. Stir with a spatula just until all the flour is fully incorporated and a dough forms. Your dough will be quite sticky. Gradually add in a little more flour at a time, mixing in the flour after each addition, until your dough is no longer too sticky to work with. It's okay to have a little leftover flour when you're done.
  • Divide dough evenly into 8 pieces. Wash hands and keep them slightly damp. Then roll one piece of dough between your palms a few times to form a compact ball. Place dough onto prepared baking sheet. Repeat with remaining dough, spacing dough balls 2 inches apart. If the dough starts to stick to your hands, dampen them again.
  • Place rolls into oven and bake for about 20-25 minutes or until rolls are done and lightly browned on top. Rolls are best served soon after they are done baking.

Notes

  • This recipe was originally tested with White Lily self-rising flour which has a lower protein amount than some other brands of self-rising flour. The amount of protein affects the amount of liquids needed. If you are using a self-rising flour that has 2 grams of protein per 1/4 cup, then you can make the recipe as written.
  • If you are using a self-rising flour brand that has 3 grams of protein per 1/4 cup, then remove 4 tbsp of flour from the amount stated in the recipe and replace with 4 tbsp of cornstarch.
  • To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour. Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.
  • Homemade self-rising flour:
    • If you are using all purpose flour with 2 grams of protein per 1/4 cup: Whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt.
    • If you are using all purpose flour with 3 grams of protein per 1/4 cup: Whisk together 1 cup + 12 tbsp all purpose flour + 4 tbsp cornstarch + 3 tsp baking powder + 1/2 tsp salt.
  • I used Chobani Lemon & Cream Greek Yogurt (the regular one not the reduced sugar version).
  • Optional lemon glaze: Add 1 cup of powdered sugar to a medium bowl. Add about 3 tbsp of lemon juice and whisk until powdered sugar is completely dissolved. The glaze should have a thin consistency. You can make the glaze thinner by adding more lemon juice or make the glaze thicker by adding more powdered sugar. Spoon the glaze onto the rolls after they are cooked. You can add as much or as little as you want, depending on how sweet you want your rolls to be. I also sprinkled some additional fresh lemon zest over the glaze.
  • The nutrition estimate is for the bread only and does not include the optional glaze.
Serving: 1roll, Calories: 138kcal, Carbohydrates: 26g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 370mg, Sugar: 4g, NET CARBS: 26
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!