These lemon bread rolls are soft and chewy. The rolls need just 3 ingredients and don’t require any yeast, eggs, butter or oil. The rolls also don’t require any kneading.
Lemon bread rolls in a bowl

These lemon rolls have a nice lemon flavor, a very light sweetness and are crusty on the outside and soft on the inside. Even though they are made without any yeast, they have the same texture as bread made with yeast.

Ingredients

  • Self-rising flour
  • Vanilla yogurt
  • Lemons

Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent and salt. Since the bread does not use any yeast, it uses the leavening agent in the self-rising flour to rise.

Vanilla yogurt: Make sure to use regular yogurt and not Greek yogurt. Greek yogurt will make these rolls too dense. Vanilla yogurt gives the rolls a very light sweetness, which pairs well with the lemon flavor.

Lemon: Lemon juice and zest are used to give the rolls their lemon flavor.
A lemon bread roll cut in half with butter spread on one half

How to Make Lemon Bread Rolls

  • The yogurt, lemon juice and zest are combined. The flour is then mixed in until a dough forms. Tightly cover the dough and allow it to rest for about 6 hours in the fridge. One hour before baking, let the dough come to room temperature.
  • Divide the dough into 12 equal pieces and roll into balls.
  • If desired, you can brush the rolls with egg white wash. This is optional and if you need the rolls to be egg-free, you can leave this off. Brushing the rolls with egg wash will give them a smoother and slightly shiny finish.
  • Add hot water in a cast iron skillet or metal baking pan and place it on the lower oven shelf. Add rolls to the shelf right above and bake the rolls for about 25 minutes or until done.

Golden brown bread rolls after baking

Expert Tips

  • A tray of water is added during baking to help create steam in the oven which helps the rolls rise better.
  • Make sure to use regular yogurt and not Greek yogurt. You can also make these with plain yogurt but the rolls will taste more sour.
  • You can make a homemade self-rising flour blend with all purpose flour, baking powder and salt. Make sure you don’t use a high protein all purpose flour if you are making your own self-rising flour blend because that would cause the dough to be too dry and dense.

Golden-brown bread rolls cooling on a wire rack, with one roll sliced open and spread with butter.

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3 Ingredient Lemon Bread Rolls

These lemon bread rolls are soft and chewy. They need just 3 ingredients and don't require any yeast or kneading.
Servings: 12 rolls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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Ingredients

  • 2 cups (500g) vanilla yogurt
  • 3 tbsp (45ml) lemon juice + 3 tbsp lemon zest
  • 4 cups (528g) self-rising flour, see note before starting

Instructions
 

  • In a large glass mixing bowl, whisk together yogurt, lemon juice and zest.
  • Add the flour and then mix with a spatula or your hand just until all the flour is incorporated and a shaggy dough forms. I like starting with a spatula and then using my hand for the last part of mixing to fully incorporate all of the flour. If your dough seems dry, add a splash of water so there are no dry spots.
  • Tightly cover the bowl with plastic wrap and let the dough rest in the fridge for 6 hours or overnight. You can also use a proofing container with a lid. During this fermentation time the dough will get more wet and sticky. When you are getting ready to bake, allow the bread dough to come to room temperature for 60 minutes, still covered in the bowl or proofing container.
  • About 20 minutes before baking, preheat your oven to 425°F (218°C). Add a large cast iron skillet (or large metal baking dish that is oven safe at 425°F) to the bottom rack of the oven and fill the skillet/baking dish halfway with water. You want the skillet to be in the oven as it preheats so that the water heats up as well. Adjust the rack that the bread will bake on to just above the bottom rack (You want the bread to bake as low in the oven as possible so the surface doesn't get too dark).
  • After the dough has rested, wet your hands with some water. Grab one side of the dough, stretch it upward, and then fold it over the center of the dough. Repeat this process from all eight sides of the dough.
  • Generously flour a work surface with self-rising flour. Carefully turn the dough out onto the floured surface, seam side down. Use a bench scraper or sharp knife to divide the dough into 12 equal portions. I recommend weighing the dough to make sure all the rolls are the same size.
  • Shape each piece into a ball by pulling the edges to the center and pinching to seal. Place seam side down on your work surface and roll under your hand to create tension and form a round, taut ball.
  • Place the rolls on a parchment paper lined baking sheet, spacing them about 1.5-2 inches apart. If desired, brush the tops of the bread rolls with egg white wash. This will give them a more smooth finish. See note for more details.
  • When your oven is preheated, add the rolls to the oven. Bake for about 25 minutes or until golden brown on the outside and fully cooked. To check if bread rolls are done, you can tap the bottom and they should sound hollow. If you still aren't sure if the bread rolls are done, you can cut one open to check.
  • Let the rolls cool on a wire rack for about 30 minutes before serving. Store any uneaten rolls in an airtight container in the fridge or freezer and reheat before serving.

Notes

  • Yogurt note: Make sure to use regular vanilla yogurt and not Greek yogurt or any other types of thick yogurt with high protein. The high protein will make your bread very dense. I used whole milk vanilla yogurt.
  • Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup (30g)) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30 g)). The amount of protein affects how much liquid is absorbed. For this recipe, you want a flour with a regular amount of protein.  I used Gold Medal*. Please use a self-rising flour with 3 grams of protein per 1/4 cup (30 g). Or make your own self-rising flour with the recipe below.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Combine 4 cups of all purpose flour, 2 tbsp baking powder and 1 tsp salt. Whisk to evenly combine. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this bread. It will be dense and dry.
  • Optional egg wash finish: If you want the bread rolls to have an egg wash finish, add the egg white of a large egg into a small bowl and whisk it lightly. Then brush rolls with the egg white. Adding egg white wash will the bread a smoother surface and slightly shiny finish. Without the egg wash, the breads will have a more rustic, floury finish and the bread may split on the surface.
Serving: 1roll, Calories: 181kcal, Carbohydrates: 39g, Protein: 6g, Fat: 0.3g, Saturated Fat: 0.2g, Sodium: 545mg, Fiber: 0.01g, Sugar: 4g, NET CARBS: 39
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.
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