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2 Ingredient Bread Rolls

These easy, no-fuss bread rolls are perfect for any meal. They are simple to prepare but deliver a deliciously crusty exterior and soft, airy interior. The dough requires minimal hands-on time and can be left to rise for a few hours, making it convenient for busy schedules. Fresh out of the oven, these rolls are golden brown and irresistibly delicious.
Servings: 12 rolls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 4 cups (519 g) self-rising flour , see note before starting
  • 12 fl oz (355 ml) seltzer water

Instructions
 

  • In a large glass mixing bowl, combine the flour and sparkling water. Mix well with a spatula until a shaggy dough forms. The dough will be sticky and wet. I recommend using a glass mixing bowl so that you can check the progress of the dough later by looking at the bottom of the bowl.
  • Tightly cover the bowl with plastic wrap and let rest at room temperature for 3-6 hours. Your dough is ready when it has risen, is wetter than before and if you look at the bottom of the glass bowl there should be large bubbles in the dough.
  • About 30 minutes before baking, preheat your oven to 450°F (232°C). Add a large cast iron skillet or a large metal baking dish that is oven-safe at 450°F to the bottom rack of the oven while it preheats. Position your other oven rack to be just above the cast iron skillet (so it is still in the lower half of your oven). Baking the rolls on a lower position in the oven will prevent them from getting too dark. Bring a large 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.
  • Lightly 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.
  • 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 1½ to 2 inches apart. Brush tops of bread with egg white wash if desired (see notes for more details).
  • Carefully pour boiling water into the cast iron skillet/baking dish when your oven is done preheating.
  • Then quickly add the tray of rolls into the oven and bake for 20 to 25 minutes or until rolls are golden brown and crusty on the outside and completely cooked. To check if a roll is done, you can tap the bottom side and it should sound hollow. Let the rolls cool on a wire rack.

Notes

  • 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.
  • I made these with Gold Medal self-rising flour (Amazon | Walmart)*
  • *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: Brushing egg wash on top of the bread before baking will give the surface a smoother, slightly shiny and darker appearance. The bread rolls still turn out well without egg wash but they will split more on the surface and will have a more rustic appearance. 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 right before baking.
Serving: 1roll, Calories: 133kcal, Carbohydrates: 29g, Protein: 4g, Sodium: 467mg, NET CARBS: 29
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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