No yeast? No problem! These no-yeast dinner rolls rely on baking powder for leavening, and have the tenderness of a biscuit without being crumbly. Spread some butter on 'em while they're warm and you've got a mouthwatering side dish .
No-Yeast Dinner Rolls
Yield: 4 rolls
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 2 tablespoons full-fat plain yogurt
If you don't have (or don't like) yogurt, you can substitute the same amount of sour cream or mayonnaise.
1. Place a rack in the middle position of your oven and preheat to 350 F. Generously grease four cups of a standard-size muffin tin .
2. In a large bowl, sift together the flour, baking powder and salt.
3. Add the milk and yogurt; stir using a wooden spoon until combined. Then, knead the dough with well-oiled hands, turning it over a few times to fully incorporate all the ingredients.
You can add nuts, seeds, herbs, dried fruit or any other desired mix-ins to your rolls. Add them when you mix the wet ingredients.
4. Divide the dough into four equal portions. Roll each portion into a ball with your hands. Align the seam so it faces down and place each portion into the greased cups.
If desired, you can brush the tops of the rolls with butter or olive oil and sprinkle with seeds (such as poppy or sesame) before baking.
5. Bake for 12-15 minutes, rotating at the 6-minute mark, or until golden on top.
6. Remove from the oven and let cool briefly in the pan before serving warm.
Store well-wrapped leftovers at room temperature for up to three days, or freeze for up to a month.
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