2 ingredient Lemon Bread Rolls
Soft and chewy bread rolls that are full of zesty lemon flavor. These bread rolls are just 2 ingredients and don't require yeast, eggs, butter or oil.
Ingredients
- 1 1/4 cups (301 g) lemon flavored Greek yogurt
- 2 cups (250 g) self-rising flour, see note regarding amount
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add yogurt to a large mixing bowl. Add in 1.5 cups of the flour. Stir with a spatula just until all the flour is fully incorporated and a dough forms. Your dough will be quite sticky. Gradually add in a little more flour at a time, mixing in the flour after each addition, until your dough is no longer too sticky to work with. It's okay to have a little leftover flour when you're done.
- Divide dough evenly into 8 pieces. Wash hands and keep them slightly damp. Then roll one piece of dough between your palms a few times to form a compact ball. Place dough onto prepared baking sheet. Repeat with remaining dough, spacing dough balls 2 inches apart. If the dough starts to stick to your hands, dampen them again.
- Place rolls into oven and bake for about 20-25 minutes or until rolls are done and lightly browned on top. Rolls are best served soon after they are done baking.
Notes
- This recipe was originally tested with White Lily self-rising flour which has a lower protein amount than some other brands of self-rising flour. The amount of protein affects the amount of liquids needed. If you are using a self-rising flour that has 2 grams of protein per 1/4 cup, then you can make the recipe as written.
- If you are using a self-rising flour brand that has 3 grams of protein per 1/4 cup, then remove 4 tbsp of flour from the amount stated in the recipe and replace with 4 tbsp of cornstarch.
- To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour. Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.
- Homemade self-rising flour:
- If you are using all purpose flour with 2 grams of protein per 1/4 cup: Whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt.
- If you are using all purpose flour with 3 grams of protein per 1/4 cup: Whisk together 1 cup + 12 tbsp all purpose flour + 4 tbsp cornstarch + 3 tsp baking powder + 1/2 tsp salt.
- I used Chobani Lemon & Cream Greek Yogurt (the regular one not the reduced sugar version).
- Optional lemon glaze: Add 1 cup of powdered sugar to a medium bowl. Add about 3 tbsp of lemon juice and whisk until powdered sugar is completely dissolved. The glaze should have a thin consistency. You can make the glaze thinner by adding more lemon juice or make the glaze thicker by adding more powdered sugar. Spoon the glaze onto the rolls after they are cooked. You can add as much or as little as you want, depending on how sweet you want your rolls to be. I also sprinkled some additional fresh lemon zest over the glaze.
- The nutrition estimate is for the bread only and does not include the optional glaze.
Serving: 1roll, Calories: 138kcal, Carbohydrates: 26g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 370mg, Sugar: 4g, NET CARBS: 26
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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