Kirbie's Cravings

3 Ingredient Buttery Bread Rolls (No Yeast, Sugar, or Eggs)

These bread rolls are buttery and soft. They are very easy to make and don’t require any yeast or kneading. They also don’t need sugar or eggs. You can have fresh, homemade bread in about 30 minutes.
 a pile of rolls one one split in half.

These bread rolls make a great side dish for a meal. They can also be used to make sandwiches. They have a buttery flavor, a chewy exterior and a soft interior.

I know these rolls don’t look like your classic bread rolls. They don’t bake up as tall and they are very pale instead of a golden brown, but these breads were so delicious and easy that I had to share them. I did experiment with making them taller and browner but it changed the texture too much. And I grew to like this shape because it makes the breads easier to grip and bite into.

Ingredients

  • Self-Rising Flour (you can also make your own with all purpose flour, baking powder and salt)
  • Milk (or milk alternatives)
  • Butter

Self-Rising Flour: Instead of yeast, the leavening agent for this bread is the baking powder in self-rising flour. If you don’t have self-rising flour, you can make your own using flour, baking powder and salt. I share the exact measurements in the recipe card notes at the end of the post.

Milk: This recipe can be made with milk (low-fat or whole), or milk alternatives like soy, almond, coconut or oat milk.

Butter: The breads are brushed with melted butter before baking to give them a buttery flavor. The butter is also used to add some necessary fat for the bread rolls, otherwise the tops will bake up very dry.
overhead shot of the rolls lined up.

Bread Roll Texture, Shape and Storage

If the bread rolls are eaten soon after they are baked, the exterior will slightly crusty and chewy. The inside of the breads are soft and chewy. They do lose the crustiness the next day.

These bread rolls will not rise as high as classic bread rolls. They come out to be about the thickness of a hamburger bun sliced in half.

The bread rolls can be stored in an airtight container at room temperature. The breads are best consumed within 1-2 days.
close up shot of a roll sliced in half.

More Easy Bread Recipes

3 Ingredient Buttery Bread Rolls

Servings: 10 rolls
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Course: Side Dish
Cuisine: American
These easy bread rolls come out buttery, soft and chewy. They don't require any yeast, kneading, eggs or sugar.
4.5 from 2 votes

Ingredients

  • 2 cups (250 g) self-rising flour
  • 1 cup (8 oz) milk or milk alternatives
  • 2 tbsp (14 g) butter melted

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine flour and milk. Use a spatula to stir until no flour chunks remain. You may need to press your spatula down on flour chunks to break up the flour. Your mixture should be a thick liquid. Let the mixture sit for 5 minutes. During this time you should see the mixture rise slightly and thicken.
  • Use a cookie scoop (or ice cream scoop with release lever) to scoop out dough balls, placing them on your prepared baking sheet, spaced 2 inches apart. I was able to get 10 dough balls. I used a 1.5 tbsp cookie scoop but I heaped the amount in each scoop so that it was more than what the scoop holds. It's okay if the bread dough spreads out a little after they are placed onto the baking sheet. This is normal as these breads will not be as tall as typical bread rolls.
  • Brush surfaces of bread generously with melted butter. Bake bread rolls for about 23 minutes or until done. Your finished breads will not change much in color. They will be stay pale but the bottoms should be a golden brown.

Notes

  • To make your own self-rising flour, add 2 cups all purpose flour, 3 tsp baking powder and 1/2 tsp salt to a bowl. Whisk to combine. Measure out 2 cups for the recipe.
  • The dough will be very sticky and wetter than typical bread dough. The easiest way to scoop it is with a cookie scoop since it has a release lever to release the dough directly onto the baking sheet. 
  • I used low-fat milk but the recipe will also work with whole milk. You can also use milk alternatives like soy, almond, coconut or oat milk.
  • I don't recommend leaving out the butter. The butter not only adds flavor to the bread, but it adds fat to the recipe, which keeps the tops of the breads from being too dry.
  • I have not tested this recipe with gluten-free flour or whole wheat flour.
  • I used White Lily Self Rising Flour.*
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.

Nutrition

Serving: 1roll, Calories: 110kcal, Carbohydrates: 19g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Sodium: 310mg, Potassium: 36mg, Sugar: 1g, NET CARBS: 19g

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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15 comments on “3 Ingredient Buttery Bread Rolls (No Yeast, Sugar, or Eggs)”

  1. This is basically the same recipe for Australian damper! So quick to whip up and lovely with butter and jam and a cup of tea! 

  2. CAN BE MADE WITH GLUTEN FREE FLOUR . G F TAKES A BIT LONGER TO BAKE . I LIKE TO ADD 2 T. SUGAR . THANKS FOR THE RECIPE.

  3. Dear Kirbie, I enjoy reading through your recipe. I hope to try one soon. Thanks so much for making it simple and easy.

  4. Haven’t tried yet but will be on next day off. Thank you. T

  5. Those are called biscuits not rolls. That’s all the same ingredients used to make homemade biscuits. Come-on people really.

    • Just because it’s the same ingredients doesn’t mean it will yield the same results. The quantities/ratios make a huge difference. I’ve made biscuits using these same ingredients, but this comes out as a bread, not as a biscuit. This recipe uses a lot more liquid which turns the dough into a bread.

    • Hey Brandy, what the heck do you care what the recipe author calls the breads??? If you write your own recipe, you can call it what you want. You come off as a querulous jerk who probably regularly flubs recipes and then blames the recipe authors.

  6. I love this

  7. I can’t wait to make these little breads. They look delicious!

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