No Yeast? No Problem With These 5-Ingredient Dinner Rolls

No Yeast? No Problem With These 5-Ingredient Dinner Rolls

No yeast? No problem. These no-yeast dinner rolls make creating mealtime carbs a snap.

Instead of yeast, these rolls rely on baking powder for leavening. Combined with the naturally occurring acid in yogurt, the baking powder gives these rolls a lofty rise while maintaining a tender crumb on the inside.

Texture-wise, these rolls are fascinating: They have the tenderness of a biscuit, but without being crumbly.

Baking the rolls in muffin tins ensures that they rise up and not out, giving them a pleasing dinner roll shape which just begs to be cut or torn in half and lavishly buttered.

No-Yeast Dinner Rolls Recipe

Makes 4 rolls (recipe can easily be doubled)

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 2 tablespoons full-fat plain yogurt

Step 1:

Position a rack in the middle position of your oven. Preheat the oven to 350 F. Generously grease four cups of a standard-size muffin tin.

Step 2:

In a large bowl, sift together the flour, baking powder and salt.

Step 3:

Add the milk and yogurt, and stir using a wooden spoon until combined. At a certain point, it will feel natural to switch over to kneading the dough with well-oiled hands. Turn it over a few times to really incorporate the dough.

Step 4:

Divide the dough into four equal portions. Once again with oiled hands, roll each portion into a ball. Align the seam so that it faces down. Place each portion into the greased cups.

Step 5:

Bake for 12-15 minutes, rotating at the 6-minute mark, or until golden on top.

Step 6:

Remove from the oven, and let cool briefly in the pan. Remove from the pan and enjoy warm. Store well-wrapped leftovers at room temperature for up to three days, or freeze for up to a month.

Recipe Notes

Whole wheat flour can be substituted, in part or in whole, for the all-purpose flour called for in this recipe. Add an extra teaspoon or two of milk to keep the rolls moist, as whole wheat flour is “thirstier” than all-purpose flour.

You can add nuts, seeds, herbs, dried fruit or any other desired mix-ins to your rolls. Add them to the dry ingredients at the same time you add the wet ingredients.

If desired, you can brush the tops of the rolls with butter or olive oil and sprinkle with seeds (such as poppy seeds or sesame seeds) before baking.

Make these homemade rolls really sparkle by serving them with a homemade compound butter!