2 Ingredient Quick Bread Rolls

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If you are looking for a go-to quick bread recipe for a holiday dinner or any meal, you are in the right place. These tiny little rolls are soft, fluffy and so delicious. You won’t find a better recipe for a quick bread rolls. I found this recipe on Kirbie’sCravings.com

This bread dough requires no kneading and no yeast. All you need is a large bowl, some self-rising flour, Greek yogurt and an optional egg wash to get that golden color. Bring the dough together with your hands. The dough will be somewhat sticky. Just lightly wet your hands to handle the shaping of the balls – I didn’t need to.

Now if you don’t have self rising flour, you can make your own at home. Simply whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt. IF the dough is too wet, you can add 1 tablespoon flour at a time, to help the dough come together better. Please do not over mix though. If you like this recipe, you will love my 2 Ingredient Yogurt Bread or my 5 Ingredient Greek Yogurt Bread.

We love to enjoy these at the holidays especially. There’s never one roll leftover. And if there are any leftover, we love to melt some butter and honey onto the warmed rolls. If this recipe is your cup of tea, you will love my 4 Ingredient Greek Yogurt Bagels.

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2 Ingredient Quick Bread Rolls

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Servings: 9

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

These no yeast quick breadrolls use only 2 ingredients flour & yogurt.

Equipment

• Large mixing bowl
• large rimmed baking sheet

Ingredients 

US CustomaryMetric

• 2 cups self-rising flour
• 1 ¾ cups + 2 tbs Greek yogurt
• 1 egg, lightly beaten (optional egg wash)

Instructions

• Preheat oven to 350℉ (175℃). Line a large rimmed baking sheet with parchment paper.
• In a large bowl, add the flour and yogurt. Stir with a spatula just until the flour and yogurt are incorporated and a dough forms, dough should be a little bit sticky. I had to use my hands to fully bring the dough together. If the dough is too sticky, add a tablespoon of flour at a time, until smooth and workable.
• Form a round thick disc and then divide dough evenly into 9 pieces. Grab one of the dough pieces and roll it with your hands until it forms a ball and then place it on the baking sheet. Repeat with the remaining dough and spacing dough about 2 inches apart. Brush a little egg wash on top (optional). Bake for about 25 minutes or until golden brown.

Notes

1. If you don’t have Self Rising Flour, you can make your own at home. Simply whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt. IF the dough is too wet, you can add 1 to 2 tablespoons flour to help the dough come together better.
2. Store leftovers in an airtight container. 
3. I used Fage 5% Greek yogurt.
4. Make ahead: Tightly wrap the dough with plastic wrap. You can also cut it up into portions and wrap them up individually. The dough will last 3 days refrigerated or 1 month frozen.
5. Whether you’ve stored the dough in the freezer or fridge, let it slowly warm up on the counter to room temperature, still wrapped, before using it.

Nutrition

Calories: 128kcal | Carbohydrates: 22g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 17mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Calcium: 55mg | Iron: 0.3mg

Author: Stella Drivas