These cheesy bread rolls are just 3 ingredients and so easy to make! No yeast, oil, butter or eggs needed. It only takes about five minutes to mix the dough and then it’s ready to go in the oven. You can have fresh bread in 30 minutes.
These savory bread rolls are a great quick and easy bread recipe. I love that you can also easily customize to add more flavors. For instance, I’ve added dried herbs, garlic powder and other cheeses.
- Self-Rising Flour (or you can your own with all-purpose flour, baking powder and salt)
- Plain Yogurt
- Parmesan Cheese
Plain Yogurt: Any yogurt will work for this recipe but I recommend sticking to plain, otherwise a sweet yogurt will add sweetness to the bread. You can use whole milk, low fat, fat free. You can also use non-dairy yogurts. I don’t recommend using Greek yogurt. While the bread will still turn out, the bread will have a tougher texture and a very strong yogurt flavor. These bread rolls have a very mild tangy flavor from the yogurt but it shouldn’t be strong. To reduce the tangy flavor, choose a yogurt brand that is less tangy to begin with. I love using Stonyfield whole milk yogurt.
Parmesan Cheese: Parmesan cheese can be substituted with other cheeses. I chose parmesan because it has a lot of flavor to it so you don’t need anything else for the bread. Cheeses with a milder flavor will yield a plainer bread that you may want to add other flavors to.
How to Make Cheese Bread Rolls
- The yogurt and flour are stirred together until a dough forms. This can be done with just a spatula, no mixer needed.
- The cheese is then folded in.
- The bread dough is divided into balls and then baked in the oven for about 20 minutes.
These bread rolls are savory with a strong parmesan cheese flavor. However, you can easily customize them to create more flavors. Some ideas:
- Substituting half or all of the parmesan with cheddar cheese.
- Adding spices like dried garlic powder or onion powder.
- Adding dried herbs like rosemary or basil.
More Easy Bread Recipes
3 Ingredient Parmesan Cheese Bread Rolls
- 2 cups (254 g) self-rising flour
- 1 cup (238 g) plain whole milk yogurt can substitute with low fat, non-fat, non-dairy
- 1 cup (104 g) Parmesan cheese freshly grated
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, add flour and yogurt. Stir with a spatula until yogurt is fully incorporated into the flour and a dough forms. Do not overstir the dough as it will make your bread tough. The dough will be very sticky. Fold in the parmesan cheese.
- Use your spatula to divide the dough into 12 pieces. Place them onto prepared baking sheet, spaced 2 inches apart. Use freshly washed hands (washing your hands helps when dealing with sticky dough) to shape your dough pieces to be round and smooth (they should be dome shaped). Slightly dampen your fingers with water to smooth the surface of the bread rolls.
- Bake breads for about 22 minutes or until golden on top and fully cooked. Let breads cool for a few minutes on the baking sheets before removing and serving.
- 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.
- Whole milk yogurt can be substituted with fat-free, low fat or non-dairy yogurts. I don't recommend Greek yogurt. See the post for more details on why. I also recommend choosing a yogurt brand that is less tangy/sour if you don't want to taste any tangy flavor in your bread. I used Stonyfield Whole Milk Yogurt.
- Only stir the dough until it comes together. If you stir too long it can make your bread tough.
- You can easily customize and add more flavors to the bread. You can add other shredded cheeses or dried herbs. I like adding garlic powder. See the post for more ideas.
- I used White Lily Self Rising Flour.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
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.