2 Ingredient Bread Rolls
This easy bread is just 2 ingredients. No yeast or proofing required! You can have homemade bread in less than 30 minutes.
Ingredients
- 1 cup (126 grams) self-rising flour, or whisk together 1 cup all purpose flour + 1 ½ tsp baking powder + 1/2 tsp salt
- 1/2 cup (121 grams) plain whole milk yogurt
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, add 3/4 cup of flour with the yogurt. Use a spoon or spatula to mix until yogurt is evenly and completely incorporated and a dough forms. The dough will be very sticky. Sprinkle in the remaining flour, 1 tbsp at a time, and mixing after each addition. Add only enough flour until the dough is still sticky but you can shape it into a ball without the dough getting completely stuck to your hands. You may not need the full amount of flour or you may need slightly more than 1 cup, depending on how much liquid was in your yogurt.
- Divide the dough into 4 equal pieces. Gently shape them to be round pieces of dough and place onto baking sheet, 2 inches apart.
- Bake for about 22-24 minutes or until the tops of the bread rolls are a light brown. Let breads cool on baking sheet before removing. If desired, brush hot melted butter on bread rolls before serving (this is what I did for the photos). You can also sprinkle the tops with flaky sea salt. You can also not add anything to the tops of the breads and serve with butter or other spreads.
Notes
- The bread dough will be stickier than your typical dough. You only want to add enough flour so you can shape the dough without it sticking. You don't want to add too much flour because that will cause the bread to be very dense.
- Don't add the full 1 cup at once. Adding the last 1/4 cup a little at a time allows you to coat the dough in the flour until it's no longer too sticky. If you add it all at once, the flour will just get completely absorbed and your dough will be too sticky to work with. (If you are making your own self-rising flour, then you'll likely have a tiny bit leftover since you have a little more than 1 cup.)
- If you're making your own self-rising flour, it will weigh about 137 grams after adding the salt and baking powder.
- Drain off any liquid on your yogurt before using it.
- If you have questions regarding substitutions, please review the "ingredients" section of the post above.
- This recipe makes four rolls. You can double it if you need more.
- The measurements are in US cups and tbsp.
Serving: 1roll, Calories: 118kcal, Carbohydrates: 23g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Sodium: 374mg, Fiber: 1g, Sugar: 1g, NET CARBS: 22
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!