2 Ingredient Quick Bread Rolls

Servings:

Prep Time: 10

Cook Time: 25

Total Time: 35

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

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.

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.
Store leftovers in an airtight container.
I used Fage 5% Greek yogurt.
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.
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.