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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Line baking sheet pan with parchment paper or silicone baking mat and lightly oil or coat with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake for 25-30 minutes. Rotate sheet pan halfway through cooking.

Step 6

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.

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