Ingredients
The full ingredient list fits in one sentence, but each component matters.
- 2½ cups prepared self-rising flour, spooned and leveled (300 g), divided: 290 g for the dough and 10 g for dusting
- 1 cup (240 g) plain, thick Greek yogurt
- 1 large egg
About the Self-Rising Flour
Self-rising flour is the backbone of this recipe because it supplies both structure and lift. Because the leavening is already built in, you do not need to measure baking powder or salt separately. Weighing the flour on a kitchen scale is the most reliable way to get consistent results. If you only have measuring cups, spoon the flour into the cup and level it off with a knife rather than scooping directly from the bag, which can pack in too much flour and lead to dry, heavy rolls.
We reserve 10 g of the flour for dusting the work surface and your hands, since the dough is soft and a little tacky.
About the Greek Yogurt
Choose plain, thick Greek yogurt. Full-fat or 2% varieties both work well, and the richer versions tend to give a softer, more tender crumb. Avoid flavored or sweetened yogurt, which can change the taste and the moisture balance. Regular, thinner yogurt is not recommended because it can make the mixture too sticky to shape.
About the Egg
One large egg helps bind the dough, adds richness, and encourages a lightly golden crust. Let it sit out for a few minutes if it is very cold so it blends smoothly with the yogurt.
Equipment
You do not need anything fancy:
- A large mixing bowl
- A whisk and a spatula
- A baking sheet
- Parchment paper
- A wire cooling rack
- A kitchen scale (optional but helpful)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so the rolls release easily and cleanup is effortless.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the Greek yogurt and the egg until the mixture is smooth and creamy. Take a moment here to make sure there are no streaks of egg white, since an even base leads to an even dough.
Step 3: Add the Self-Rising Flour
Add the 290 g of self-rising flour to the yogurt mixture. Stir with a spatula until a soft, slightly sticky dough forms and no dry flour remains. Stop as soon as everything is combined. Overmixing can toughen the rolls, so a light hand is key.
Step 4: Divide the Dough
Lightly dust your work surface with some of the reserved flour. Transfer the dough onto the surface and gently divide it into 6 equal portions. For uniform rolls, you can weigh the dough and divide the total by six, or simply cut it in half and then into thirds.
Step 5: Shape the Rolls
With lightly floured hands, gently shape each portion into a round ball. Place the rolls on the prepared baking sheet, leaving space between them so they can expand. Lightly smooth the tops if needed. The dough may feel a little tacky, so use the remaining reserved flour sparingly on your hands rather than working extra flour into the dough.
Step 6: Bake Until Golden
Bake for 20 to 25 minutes, or until the rolls are puffed, lightly golden, and cooked through. The bottoms should be lightly browned. Ovens vary, so start checking at 20 minutes.
Step 7: Cool and Serve
Remove the rolls from the oven and transfer them to a wire rack. Let them cool for about 10 minutes before serving. They are at their softest when enjoyed warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes