Easy 2-Ingredient Greek Yogurt Rolls

No Yeast Yogurt Rolls Yeastless bread recipe with greek yogurt | BestRecipeBox.com

Easy 2-Ingredient Greek Yogurt Rolls

THICK YOGURT: The dough will be soft and sticky to work with so try to use a thick greek yogurt. Avoid “greek-style” yogurt which tends to be much thinner. Our brand suggestions are below in notes.

SOFT DOUGH: Be prepared to work with soft dough and be patient while molding the dough to shape. If dough is too soft, add a little more flour. If too dry, add a little more yogurt. Try not to over knead the dough or else it will make the rolls tough. It is better to have it a little more rustic looking and tender rolls than a perfectly smooth and tough ones.

FLOURS: This recipe can easily be doubled and uses self rising flour, which has baking powder and salt already. If using all-purpose flour, you must mix about 2 teaspoons baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour prior to mixing with the yogurt.

Prep Time10

Cook Time30

Total Time40

Servings: rolls

Calories: 104kcal

Ingredients

For the Bagels:

1 cup (240 ML) plain, thick greek yogurt , *see note below recipe
1 cup (125 g) self rising flour , *if using all-purpose flour, see note above

Optional Top ingredients:

1 (1) egg , beaten (optional)
sesame seeds or other toppings (optional)

Instructions

Preheat oven to 400°F. Line baking sheet pan with parchment paper or silicone baking mat and lightly oil or coat with cooking spray.
If there’s liquid on top of the yogurt drain it before you measure it out. Combine yogurt and flour until all the flour is mixed into the yogurt and dough forms a ball.
Lightly flour a cutting board. Knead the dough for about 30 seconds. Cut the dough into 6 equal parts. If dough is sticky lightly flour your hands. Don’t add too much flour or the dough will become tough.
Roll each dough piece into a ball. Place rolls on prepared baking sheet far enough apart to give room for them to rise. Allow to rest and rise (will rise just a little) for about 15 minutes.
Optional - Brush egg over the rolls. If adding seeds, sprinkle seeds or seasonings on top of rolls.
Bake for 25-30 minutes. Rotate sheet pan halfway through cooking.
After 25-30 minutes and they are lightly browned, increase oven heat to 450°F and bake for additional 4-5 minutes or until the rolls are golden.
Serve warm or at room temperature.

Notes

We prefer the Stonyfield non-fat greek yogurt and Fage Greek Plain Yogurts (all the different fat %'s worked great). If you want to use whole milk yogurt, the Chobani whole milk greek yogurt is also thick and easy to work with.
These rolls have a wonderful yogurt taste so don’t be surprise if there’s a slight sour taste to them.
The egg wash is optional and for folks who can’t eat eggs feel free to leave it out. But if you can eat eggs, they add a great chewy and crisp, brown texture to the rolls.

Course: Snack

Cuisine: Bread

Nutrition