Homemade Rolls without Yeast

Homemade rolls with golden top in a basket shot from top view.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 29 reviews

Make these quick dinner rolls without yeast when you need a fast bread recipe. No proofing, waiting or kneading is needed.


  • 2 cups yogurt

  • 1 cup olive oil or vegetable oil

  • 5 teaspoons baking powder

  • 1 teaspoon salt

  • 2 teaspoons sugar, optional

  • 4 and 1/2 cups all purpose flour

  • 1 egg yolk


  1. In a large mixing bowl, whisk together yogurt, olive oil, baking powder, salt and sugar. 

  2. Gradually add in the flour and mix well with your hand or in a stand mixer until you get a slightly sticky dough.

  3. Preheat the oven to 370 F / 190 C. 

  4. Roll the dough into balls and place them on a baking sheet lined with baking paper. Wet your finger tips with water or oil so that the dough doesn’t stick to your hands. 

  5. Beat the egg yolk well and brush the tops of dough balls with it. 

  6. Bake until golden, for about 20 minutes. Check after 15 minutes. If they are golden on the top and if their bottoms looks set, they are done.

  7. Remove from the oven and cover with a damp kitchen towel. Let it rest for 10 minutes and then transfer onto a cooling rack.


  • Make sure yogurt is at room temperature. This is very important. If you use it cold, the rolls won’t rise well.
  • If the yogurt you use is too thick, you might need to add some milk or water. But again, they must be at room temperature. 

  • Use all purpose flour in the dough if you want really soft rolls. When you use a combination of all purpose flour and whole wheat flour, they are not as soft, but still fine. 

  • If you want to use a mixture of all purpose flour and whole wheat flour, whisk them together first. Mix either using your hand or in a stand mixer until the dough holds together.

  • Try not to use too much flour. Although these no yeast rolls turn out fine with the measurements in the recipe, add the flour gradually until everything holds together. It's okay if the dough is a bit sticky. Use a little oil (olive oil in my recipe but you can use whatever oil you like) to wet your hands and make small balls from the dough.

  • Wait the dough for 15 minutes before rolling it into balls.

  • Wet your finger tips with water or oil when taking a piece of dough and roll it into a ball.

  • These are great on the day when they are baked. We love them cold too on the next days but if you are after soft rolls, we suggest you reheat them in the oven or microwave so that they get as soft as they are on the first day.

  • You can roll the dough into balls and store in the refrigerator overnight and bake them the next day right before serving.

  • If you don’t want to use egg yolk on the top, just bake the rolls without it and brush their top with melted butter after they are baked.