These are the simplest rolls to make. In fact, so simple that they don't really have any right being quite so delicious!
They are my go-to recipe when I need bread for sandwiches and time is short or I am feeling lazy. And most importantly they hit the brief on what a good roll should be: soft on the inside, chewy outside and perfectly moist.
I am, alas, a bread person. I rather envy those people who say airily that they don't really like bread. You can imagine how trying I find it whenever I am on a low carb diet!
So, I pride myself on being a bit of a bread connoisseur. It is part of the reason I love sourdough so much, why there will never exist a crumpet that I won't like and why I decided at the beginning of the year that I would no longer purchase bread from the shops.
It is increasingly expensive, full of rubbish and frankly doesn't even taste very good! But I get it, not everyone wants to or can make bread at home. And this is where these rolls come in. If you can make easy cakes you can definitely make these. They take about 5 minutes to mix together and 25 minutes to bake.
The key ingredient in these No Yeast Bread Rolls is yogurt. It is what gives them that lovely flavour and makes them so soft. I use this yogurt which is very thick but if you use a runnier one you may have to adjust the recipe and use slightly less. Go by feel. The dough should be firm but slightly sticky. Resist the urge to add more flour as this will change the texture.
Easy No Yeast Bread Rolls
Ingredients:
300g all purpose flour
3tsp baking powder
1tsp salt
400g Greek yogurt
1 egg (beaten with a tsp of cold water)
Sesame or poppy seeds (optional)
Method:
Preheat the oven to 190°C (374°F).
Measure the flour, salt and baking powder into a large bowl and mix well.
Add the yogurt and, with a spoon or spatula, mix together.
Clean the dough off of the spoon and continue mixing by hand until you have a smooth ball of dough. This will take a minute or two.
Turn the dough out onto a well floured surface and divide the dough into 6 equal pieces.
Roll each piece of dough into a nice smooth ball and place on a lined baking tray.
Press down each ball to flatten it slightly and brush with the egg wash.
Top each one with seeds if using.
Bake for 25 minutes and cool completely on a wire rack.
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