These golden-brown, pillowy No Yeast Dinner Rolls will quickly become a family favorite. With only 10 minutes of prep, a handful of common ingredients, and no kneading required, these rolls are fast and satisfying. Greek yogurt is the secret ingredient that gives them a soft, fluffy texture and a boost of protein.
Craving homemade dinner rolls but out of yeast? This recipe is the answer. It evolved from an easy bagel method that pairs flour and Greek yogurt to create tender, bread-like results without yeast.
These no-yeast rolls are slightly denser than classic yeast rolls, but they stay soft and flavorful. We love to brush them with garlic-herb butter right after baking for extra richness. They’re an excellent last-minute side when you need fresh rolls fast.
Pair them with your favorite dinners — they go wonderfully with creamy pastas, lasagna, or a simple roasted chicken for an easy, comforting meal.
Why You Will Love These No Yeast Dinner Rolls:
- Quick and simple. The ingredient list uses pantry staples and comes together in minutes, making these rolls perfect when you’re short on time.
- No proofing or kneading. The dough is mixed, formed, and baked — no rise time or strenuous kneading required.
- Freezer-friendly. These rolls freeze well, so you can bake a batch and save extras for later.
- Customizable. Top them with seeds or melted butter, fold herbs into the dough, or add cheese for different flavor profiles.
Recipe Ingredients:
- Flour: Use regular all-purpose flour. I haven’t tested with gluten-free blends, but many 1:1 gluten-free baking flours can work with varying texture.
- Baking powder: Make sure it’s fresh — expired baking powder can reduce lift.
- Sugar: A tablespoon of white sugar helps tenderize and lightly sweeten the rolls.
- Salt: I prefer sea salt, but table salt works fine.
- Greek yogurt: Use plain Greek yogurt (whole-milk Greek yogurt gives the best texture). Regular (non-Greek) yogurt won’t produce the same results.
- Egg: Beaten and brushed on top for a golden finish. If needed, you can substitute milk or melted butter for the wash.
- Garlic herb butter: Melted butter combined with minced garlic and chopped parsley to brush over warm rolls. Simple butter or seeds are good alternatives.
Step-By-Step Instructions:
See the recipe card below for exact measurements and timing. The short steps here summarize the process and the photos offer visual reference.
- Whisk dry ingredients. In a medium bowl, whisk together flour, baking powder, sugar, and salt until evenly mixed.
- Stir in Greek yogurt. Add the Greek yogurt and combine with a wooden spoon. The mixture will be in pieces rather than a smooth dough — avoid overworking it.
- Form the dough ball. Turn the dough onto a lightly floured surface and gently bring it together into a ball. Light kneading is fine to help it bind.
- Adjust stickiness if needed. If the dough is too sticky, add flour a tablespoon or two at a time. Flatten into a thick disk.
- Divide into eight pieces. Cut the disk into eight equal portions.
- Shape each roll. Roll each piece into a ball, smoothing cracks where possible. The surface won’t be as perfectly smooth as yeast rolls, and that’s fine.
- Arrange on a sheet pan. Place rolls on a parchment-lined sheet pan with a little space between them.
- Brush with egg wash. Whisk the egg and brush each roll, covering tops and sides for an even golden color.
- Bake until golden. Bake at 350°F for about 24–28 minutes. Start checking at 20 minutes and use one roll as a tester to confirm it’s cooked through.
- Aim for golden tops and bottoms. Avoid overbaking to keep the rolls tender and moist.
- Finish with garlic butter. Let the rolls cool a few minutes, whisk the garlic butter ingredients together, and brush the tops. Finish with flaky sea salt and extra parsley if desired.
Recipe Tips
- Don’t overbake. The rolls are denser than yeast rolls and can dry out if left too long in the oven.
- Serve with butter. A smear of butter on a warm roll enhances the flavor and texture.
- Spoon and level flour. Measure flour by spooning it into the cup and leveling with a knife to avoid adding too much and drying the dough.
Storage:
Store cooled rolls in an airtight container at room temperature for 2–3 days. Reheat briefly in the microwave (10–20 seconds) to soften before serving.
To freeze, cool completely and place in a freezer-safe container. Freeze for up to 3 months and thaw or reheat when needed.
Ways To Vary This recipe:
- Add melted butter to the dough. Stirring 2–3 tablespoons of melted butter into the mixture yields a richer, more biscuit-like roll.
- Mix herbs or garlic into the dough. Chopped rosemary, thyme, parsley, or minced garlic add savory depth.
- Fold in cheese. Freshly shredded cheddar or Parmesan mixed into the dough makes delicious cheesy rolls.
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No Yeast Dinner Rolls
Ingredients
For The Rolls
- 2 c flour
- 3 tsp baking powder
- 1 T sugar
- 1/2 tsp salt
- 1 3/4 cups whole milk Greek yogurt
- 1 egg
Garlic butter
- 2 T butter
- 1 clove garlic, minced
- 1 T parsley, chopped
- sea salt, to taste
Instructions
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Preheat oven to 350°F.
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Whisk flour, salt, baking powder, and sugar in a medium bowl. Add Greek yogurt and stir with a wooden spoon until combined; the mixture will remain in pieces — avoid overmixing.
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Turn the dough onto a lightly floured surface and gather it into a ball. Lightly knead if necessary. If sticky, add 1–2 tablespoons flour at a time. Press into a thick disk.
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Cut into 8 equal pieces and roll each into a ball, smoothing cracks with your hands.
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Place rolls on a parchment-lined sheet pan, spaced slightly apart. Whisk the egg and brush each roll.
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Bake for 24–28 minutes, starting to check at 20 minutes. Use a roll as a tester to confirm the center is cooked.
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The rolls should be golden on top and bottom. Cool a few minutes, mix garlic butter, and brush onto each roll. Sprinkle with flaky sea salt and extra parsley if desired.
Notes
To freeze: cool completely and transfer to a freezer-safe container for up to 3 months.
Avoid overbaking. These are denser than traditional rolls; removing them promptly helps retain tenderness.
Serve with butter. A little butter on each warm roll elevates the flavor.
Measure flour properly. Spoon and level the flour for best results to avoid drying the dough.
Nutrition
Nutrition information is an approximation and should be used as a guide.
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