3 Ingredient Healthy Bread Rolls
These bread rolls come out so soft and moist. They are just 3 ingredients and don't require any yeast, white flour, eggs, butter or oil.
Ingredients
- 2 cups (239 g) whole wheat pastry flour
- 1 tbsp (14.5 g) aluminum free baking powder
- 1 3/4 cups (390 g) nonfat plain Greek yogurt
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Add flour and baking powder to a large mixing bowl. Whisk until evenly combined.
- Add in 1 1/2 cups of yogurt. Do not add the full amount. Save the remaining 1/4 cup, which you may not need to use. Stir the yogurt into the flour. I found it easier to start with a spatula and then used my hand to knead the flour into the dough. You can also use a mixer with dough hook attachment if you don't want to use your hand. At first your mixture may appear too dry, but you should be able incorporate more flour the more you knead. If your dough can no longer absorb any more flour and you still have some flour left in your bowl, add in more of the remaining yogurt, only 1 tbsp at a time, until all the flour is worked into the dough. You want to stop adding in yogurt when the flour is all incorporated. You do not want the dough to be too wet because it will change the texture of the bread (see notes).
- Divide the dough into 8 pieces. Roll one piece between your palms to form a smooth ball. Place onto prepared baking mat. Repeat with remaining dough pieces, spacing bread rolls 2 inches apart. I recommend washing your hands in between each ball to prevent the dough from sticking to your hands.
- Bake bread for about 20-25 minutes or until bread rolls look cooked and tops are lightly golden brown.
Notes
- I have only tested this with nonfat plain Greek yogurt. I have not tested with whole milk or low fat greek yogurt.
- Whole wheat pastry flour can be substituted with regular whole wheat flour though your rolls may not be quite as soft. See post for more details.
- You need to be careful with how much yogurt you add to these rolls. Adding too much yogurt will yield a more sticky and wet dough but the breads will come out with a texture more like a soft biscuit rather than a soft bread roll. You want your dough to be on the drier side and you should stop kneading and stop adding more yogurt as soon as the flour is all incorporated.
- Different yogurt brands will have different consistency of Greek yogurt. Try to choose a very thick Greek yogurt. I like using Kirkland brand, Fage or 365 Whole Foods Brand.
- Because the amount of moisture varies depending on brand, the exact amount of yogurt you need to add can vary. Sometimes I only need 1 1/2 cups, sometimes I need 1-4 tbsp more.
- These breads are soft and a little tangy. They do taste a little plain on their own but I think it's fine if you plan on eating them with spread or something else. If you want to add more flavor, I share some ideas for variations in the post.
Serving: 1roll, Calories: 129kcal, Carbohydrates: 25g, Protein: 8g, Fat: 1g, Sodium: 139mg, Fiber: 4g, Sugar: 1g, NET CARBS: 21
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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