Two-ingredient Dinner Rolls
These simple two-ingredient rolls are ready to eat, warm from the oven, in about 30 minutes.
Servings 4 rolls
Ingredients
- 1 cup or so of self-rising white flour (see Kitchen Notes for substitutions and variations)
- 1/2 cup plain whole milk Greek yogurt (see Kitchen Notes)
Instructions
- Preheat the oven to 350ºF.
- Line a small baking sheet with a silicone baking mat.
- Put about 3/4 cup of the flour in a medium mixing bowl, then add the yogurt. Mix together using a wooden spoon until things start to come together, and then use your hands to mix. Your goal is a uniform, slightly sticky dough. Add in more flour as needed you mix things together to reach your slightly sticky goal. Sometimes when I make this, at the very end I'm tweaking with dashes of yogurt and flour. Don't overthink it! I've used a lot of words here, but this part will take you maybe two or three minutes.
- Form the dough into a ball, then cut into four equal pieces. Roll each into a round, slightly flatten each, and place on the lined baking sheet, spacing 2 or 3 inches apart.
- Bake for 22 to 25 minutes, until the rolls are lightly golden.
- That's it! Let them cool for just a few minutes, then serve.
Kitchen Notes
No self-rising flour? If you don't have or don't want to invest in self-rising flour, you can make it yourself. To a cup of regular flour, add 1-1/4 teaspoon baking powder and 1/2 teaspoon salt and stir together with a fork. That's it.
The yogurt. We use plain whole milk Greek yogurt, but regular yogurt would be fine too as long as it's plain and whole milk.
Getting the flour/yogurt mix right. There will be a bit of variation in the volumes of flour and yogurt you need, depending on the moisture content of the flour (which dries out a bit over time) and the yogurt—Greek style needs a bit more flour than does American style.
Some variations. Modest variations, such as substituting all whole wheat flour, work out nicely, as does a mix of white and rye flours. Adding a teaspoon of sugar to the dough and then topping it with a bit of fancy sugar or a chunk of chocolate could be nice. But we would not advocate for fancier experiments. We tried a quick emergency-basis gotta have a cinnamon roll with this and, to sum up, meh.
Liz’s Crockery Corner. This small piece of flow blue is a relish dish in the Greville pattern from Till & Sons of Burslem. I believe we found it in a little mall somewhere in Indiana, during one of our mid-pandemic wanderings. There's not a lot of information out there about this pattern—based on the mark, it looks like it was made some time between 1891 and the early 1920s. While the design has a slightly crude look in spots, reminiscent of pre-1850 finishes, I'm inclined to date it to the early 20th century. First, because when you find larger pieces of Greville, such as tureens, they are usually edged with gold. And second, because of its own hey, let's throw this in too! elements—the fussy flower bouquet-and-swag motif and the added bit of lacy raised embossing in the china itself. This plate packs a lot into a little package, all very much in keeping with the extra nature of turn-of-the-century American mass market taste.