Super Soft, No-Knead Bread Rolls
2 hours
serves 6
serves 6
Pillowy, cloud-soft yogurt bread rolls with no kneading required. Perfect for sandwiches or pulled apart warm from the oven.
Easy
Ingredients
400 g all-purpose flour
7 g dry yeast (or 20 g fresh yeast)
150 g Greek yogurt (plain)
120–150 ml milk, lukewarm
8 g salt (about 1¼ tsp)
1–2 tbsp olive oil (for drizzling and folding)
*Extra flour for dusting
*Water for spritzing
400 g all-purpose flour
7 g dry yeast (or 20 g fresh yeast)
150 g Greek yogurt (plain)
120–150 ml milk, lukewarm
8 g salt (about 1¼ tsp)
1–2 tbsp olive oil (for drizzling and folding)
*Extra flour for dusting
*Water for spritzing
Method
In a large bowl, combine flour and yeast. Add Greek yogurt and milk. Mix with a spoon or your hand until a shaggy, sticky dough forms. Add the salt and mix just until incorporated.
Drizzle a little olive oil over the dough. Cover the bowl and let rise at room temperature until doubled, about 1–1½ hours.
Lightly oil or wet your hands. Gently fold the dough over itself a few times in the bowl, turning the bowl as you go. No kneading — just stretch and fold.
Turn the dough out onto a lightly floured surface. Gently stretch it into a rough log and cut into 6 equal pieces. Roll each piece into a smooth ball.
Place the rolls on a baking tray lined with parchment. Cover loosely and let rise for 30–40 minutes, until puffy.
Dust the rolls lightly with flour. Spritz with water
Bake in a preheated oven at 220°C (430°F) for 15–18 minutes, until golden and soft. Cool slightly before serving.
In a large bowl, combine flour and yeast. Add Greek yogurt and milk. Mix with a spoon or your hand until a shaggy, sticky dough forms. Add the salt and mix just until incorporated.
Drizzle a little olive oil over the dough. Cover the bowl and let rise at room temperature until doubled, about 1–1½ hours.
Lightly oil or wet your hands. Gently fold the dough over itself a few times in the bowl, turning the bowl as you go. No kneading — just stretch and fold.
Turn the dough out onto a lightly floured surface. Gently stretch it into a rough log and cut into 6 equal pieces. Roll each piece into a smooth ball.
Place the rolls on a baking tray lined with parchment. Cover loosely and let rise for 30–40 minutes, until puffy.
Dust the rolls lightly with flour. Spritz with water
Bake in a preheated oven at 220°C (430°F) for 15–18 minutes, until golden and soft. Cool slightly before serving.