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Soft yogurt bread rolls that are crusty on the outside and soft and chewy on the inside. These bread rolls need just 2 ingredients. They are easy to make and don’t need yeast or kneading.
I’ve been making a lot of homemade bread this year, especially after discovering how to make bread without yeast but still have the flavor, appearance and texture of a yeast bread. The bread dough for these rolls is so easy to prepare.
Ingredients
Self-rising flour: Self-rising flour is a flour product that is already premixed with baking powder and salt. Since these rolls don’t require any yeast, they instead rely on the baking powder in the self-rising flour to allow the dough to rise. If you don’t have self-rising flour on hand, you can also easily make your own by combining all purpose flour, baking powder and salt.
Plain yogurt: You will want to use plain unsweetened regular yogurt for this recipe. You do not want to use Greek yogurt, skyr yogurt, or any other yogurt that is thick and high in protein. The high amount of protein will cause the bread rolls to be too dense. I have made these successfully with both whole milk plain yogurt and fat-free plain yogurt.
How to Make Yogurt Bread Rolls
- The flour and yogurt are mixed together in a large mixing bowl. Use either a spatula or your hands to mix the ingredients together until all of the flour is incorporated and a shaggy dough forms. The dough will seem a little dry at first but it will get wetter as it ferments.
- Cover the bowl with plastic wrap and then place it into the fridge for 3-6 hours. (Don’t have time for a bread recipe that requires resting time? I also have a yogurt bread roll recipe that doesn’t require any resting time.)
- When ready to bake, transfer the bread dough onto a generously floured surface. Divide the dough into 12 equal-sized pieces and roll each piece until it forms a taut ball. Place dough balls onto your prepared baking pan.
- Add hot boiling water into a cast iron or large baking dish in the oven and then place the rolls on the oven rack above the hot water. Bake rolls for about 25 minutes or until done.
- An optional step before baking is to add an egg white wash finish to the surface of the rolls. But it is optional. An egg wash finish will make the surface more smooth but I also love the more rustic appearance and split along the surface for the rolls without any egg wash, like the ones pictured below.
Why I Love These Yogurt Bread Rolls
- No need to deal with yeast or kneading. Simply mix your ingredients and then let your dough ferment.
- Unlike quick breads made without yeast, these bread rolls have a texture and flavor of a yeast bread roll.
- Baking the rolls with steaming water underneath helps make them softer and fluffier.
- The bread rolls have a very crusty surface which gives way to a soft, chewy center.
- These rolls are a variation on my 2 Ingredient Bakery-Style Yogurt Bread.
More No Yeast Bread Recipes
2 Ingredient Yogurt Bread Rolls
Soft and fluffy yogurt bread rolls that don't require any yeast or kneading. These bread rolls are just 2 ingredients and very easy to make.
Ingredients
- 4 cups (528 g) self-rising flour see note before starting
- 2 cups (479 g) plain yogurt see note
Instructions
- In a large glass mixing bowl, combine the flour and yogurt. Mix with a spatula or your hand just until all the flour is incorporated and a shaggy dough forms. The dough will be a little dry. I like starting with a spatula and then using my hand for the last part of mixing to fully incorporate all of the flour.
- Tightly cover the bowl with plastic wrap and place the bowl into the fridge to rest (between 3-6 hours). During this fermentation time the dough will get more wet and sticky.
- About 30 minutes before baking, preheat your oven to 425°F (218°C). Add a large cast iron skillet (or large baking dish that is oven safe at 425°F) to the bottom rack of the oven while it preheats. 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). Bring a tea kettle or large pot of water to a boil.
- 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-lined baking sheet, spacing them about 1.5-2 inches apart. If desired, you can brush tops of the bread rolls with egg white wash (see note). This will give them a more smooth finish. You can also not add any egg wash and the bread will have a more rustic finish. See post for pictures.
- When your oven is preheated, carefully pour boiling water into the cast iron skillet/baking dish.
- Then quickly add the baking sheet of rolls and bake for about 25 minutes or until dark 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.
Notes
- Yogurt: Make sure to use plain regular 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 tested this bread successfully with plain whole milk yogurt and plain nonfat yogurt. I used Stonyfield 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)). Brands like King Arthur Flour and White Lily make the low protein flour. Brands like Gold Medal* and most store/generic brands contain a regular protein amount. The amount of protein affects how much liquid is absorbed. For this recipe, you want a flour with a regular amount of protein. 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.
- *This product link is an affiliate link. 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.
- I did not scour the bread rolls and let them split naturally. You can scour them if you want but I found that when I scoured them, it caused those edges to get a little too dark during baking.
- 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.
- My team was split on which appearance they liked better. Some preferred no egg wash finish and others preferred the egg wash finish. Both versions taste the same and have a lovely crusty exterior. The rolls with the egg wash won't split as much on the surface and will look more smooth. If you're reading this, I'm curious which finish you prefer. Please leave a comment letting me know!
Nutrition
Serving: 1roll, Calories: 150kcal, Carbohydrates: 32g, Protein: 6g, Sodium: 495mg, Sugar: 2g, NET CARBS: 32
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.
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