No-Knead Yogurt Bread Rolls, Fluffy and Easy
These no-knead yogurt bread rolls are soft, foolproof, and perfect for everyday baking.
A quick recipe that works beautifully for a cozy breakfast, a family brunch, or as a side to any homemade meal.
Fluffy No-Knead Yogurt Bread Rolls – Easy & Foolproof Recipe
Homemade bread rolls always steal the spotlight at any table.
These no-knead yogurt bread rolls are golden on the outside, soft on the inside, and so simple that even beginners can bake them successfully.
They’re perfect for family brunches, weeknight dinners, or to enjoy warm with a cup of coffee in the morning.
Why Choose a No-Knead Method?
Unlike traditional bread, this method requires no kneading, no stand mixer, and very little effort.
You simply mix the ingredients, let the dough rise, and shape.
The result is rolls that are airy, moist, and fluffy, with a texture close to brioche but much faster to make.
Ingredients You’ll Need
- 100 g plain yogurt – keeps the dough soft and moist. Greek yogurt also works for a richer taste.
- 80 ml neutral oil – sunflower or canola, adds tenderness and prevents the bread from drying out.
- 150 ml warm water – helps activate the yeast.
- 150 ml warm milk – gives a delicate flavor and helps the rolls brown beautifully.
- 1 tbsp sugar – feeds the yeast and adds a light sweetness.
- 1 tbsp instant yeast – the key to a good rise and fluffy texture.
- 1 tsp baking powder – adds extra lift for lighter rolls.
- ± 500 g all-purpose flour – white flour works best, but you can mix in some whole wheat.
- 1 tsp salt – balances flavors and enhances taste.
For the glaze:
- 1 egg yolk + a splash of cream or milk – ensures a glossy golden finish.
- Breadcrumbs – sprinkled on top for a slightly crispy touch.
How to Make No-Knead Yogurt Bread Rolls
- Activate the yeast: Combine warm water, sugar, and yeast in a small bowl.
- Let it rest until foamy and doubled in volume.
- Mix the yogurt and oil: In another bowl, whisk until smooth.
- Combine liquids: Add the yogurt-oil mixture to the yeast, then stir in the warm milk.
- Add dry ingredients: Gradually mix in the flour combined with baking powder.
- The dough should remain slightly sticky, that’s the secret to soft, airy rolls.
- First rise: Form the dough into a ball, cover, and let it rise in a warm place until doubled in size.
- Shape the rolls: Punch down the dough, divide into 90 g portions, and roll into small balls. Rest briefly, then flatten each into a thin disc.
- Glaze and finish: Brush with egg yolk + milk (or cream), sprinkle breadcrumbs, and score the tops with a sharp knife.
- Second rise: Cover and let the rolls puff up again.
- Bake: Place in a preheated oven at 180°C (350°F) until golden and fluffy.
Storage & Make-Ahead Tips
– At room temperature: Store cooled rolls in an airtight container for up to 2 days.
– Plan ahead: Bake them the day before a family dinner or brunch, they stay soft.
– Freezing: Place rolls in freezer bags and store for up to 2 months.
– Defrosting: Remove from the freezer an hour before serving. No need to reheat, but you can warm them briefly in the oven if you prefer a crisp crust.
Tips for Soft Crumb and Golden Crust
- Keep the dough slightly sticky for a lighter texture.
- Allow enough resting time, don’t rush the rise.
- Handle the dough gently when shaping to preserve air bubbles.
- Brush generously with egg wash for shine and color.
- Place a small dish of hot water in the oven to create steam and achieve a thinner, golden crust.
- Let rolls cool on a wire rack to prevent sogginess.
No-Kneed yogurt bread rolls on video
Sweet and Savoury Variations
- Herb rolls: Add chopped parsley, cilantro, or thyme.
- Seeded rolls: Top with sesame, poppy, or sunflower seeds.
- Garlic & cheese rolls: Mix in garlic powder and shredded cheese.
- Raisin or cranberry rolls: Perfect for breakfast with a touch of sweetness.
- Nutty rolls: Fold in chopped walnuts, hazelnuts, or almonds for crunch.
- Quick flatbread: Shape into one large round instead of rolls when short on time.
FAQ : Troubleshooting Your Rolls
– Why didn’t my dough rise?
The yeast may be expired, or the water was too hot. Always use lukewarm water and fresh yeast.
– The dough is too sticky, what now?
Stickiness is normal. If unmanageable, add flour one tablespoon at a time. Don’t overdo it.
– Why are my rolls too dense?
You may not have let the dough rise enough, or you used only heavy flour like whole wheat. Combine with white flour for best results.
– The crust turned hard, how can I fix it?
Place a bowl of water in the oven during baking to create steam for a softer crust.
– Can I make these with plant-based yogurt?
Yes! Soy or coconut yogurt works. The texture will be slightly different but still soft and fluffy.
Other bread recipes to try
Easy No-Knead Yogurt Bread Rolls Recipe, Soft and Fluffy
- Total Time: 40 minutes
- Yield: 15 rolls 1x
Description
These no-knead yogurt bread rolls are a lifesaver when you want fresh, homemade bread without the effort. Soft, fluffy, and versatile, they fit every occasion, from a Ramadan spread to a weekend brunch. Try them plain, stuffed, or flavoured with herbs and seeds, and watch how quickly they disappear from the table!
Ingredients
- 100 g plain yogurt
- 80 ml oil
- 150 ml warm water
- 150 ml warm milk
- 1 tbsp sugar
- 1 tbsp baker’s yeast
- 1 tsp baking powder
- +/- 500 g flour
- 1 tsp salt
For the glaze:
- Egg yolk + fresh cream or milk
- Breadcrumbs
Instructions
- Prepare the yeast by activating it in warm water with one tablespoon of sugar.
- In a small bowl, mix the yogurt and oil until smooth.
- Add this mixture to the yeast that has slightly doubled in volume.
- Add the warm milk and stir with a spoon to combine everything well.
- Stir with a spoon again to make sure it is well mixed.
- Slowly add the flour mixed with baking powder to form a homogeneous dough (it is better if the dough remains a little sticky to make the rolls very light).
- Gather the dough into a ball and let it double in size in a draft-free place.
- Punch down the dough, then divide it into portions of about 90 grams each.
- Let them rest for a short time, then flatten each ball into a thin disc.
- Brush the tops with the mixture of egg yolk and milk or fresh cream.
- Sprinkle lightly with breadcrumbs.
- Make slits on top using a sharp knife.
- Cover and let rise again.
- Bake in a preheated oven at 180°C (350°F).
- Prep Time: 20 min
- Cook Time: 20 min
- Category: bread
Nutrition
- Serving Size: 1 roll
- Calories: 170 kcal
