Quick No-Yeast Tender Milk Bread Rolls

What if I told you that you can make milk bread in less than 40 minutes! Okay, they’re not exactly milk bread, they’re more like yogurt rolls hahaha, but the flavor and texture is very similar to traditional milk bread, just a bit denser, which is why I’m giving them this name—something between a bread roll and cornbread.

This recipe is perfect for when you want to make bread but don’t have time to let the dough rise and use baker’s yeast, since that’s the common way to make milk bread!

Normally when I want a “little bread” but don’t have the patience to let it rise (or hehehe I forgot to buy), I’ll make some scones or some pancakes, something like that, but this recipe just shows that you can make a sort of bread at home easily and without any big production. The recipe itself is ultra simple, basically just mix everything together, knead, form balls, and bake. You don’t even have to think about it!

I made these for my niece and she loved them… with heaps of tomato jam and butter… no, I swear it’s not because of the butter and jam, it’s the rolls—she liked the rolls, believe me! ;D It’s these milk bread rolls hehehe. Let’s get to the recipe!

Quick No-Yeast Tender Milk Bread Rolls

Servings: 8
Time: 40mins
Difficulty: Easy
Rating: ★★★★★
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This is a fantastic recipe for making soft homemade rolls, without needing biological yeast or letting the dough rise, perfect if you crave something soft and fluffy but dont wanna wait for it hehehe.

Ingredients

Flour – 320g
Baking Powder – 15g (2 Teaspoons)
Sugar – 10g (1 Teaspoon)
Egg – 1
Salt – 1/2 Teaspoon
Butter – 50g (Room Temperature)
Yogurt – 200g (Plain)
Egg – 1 (For brushing, Whisked)

Directions

Preheat the oven to 200ºC and line a baking tray with parchment paper.

Start by combining all the ingredients in a bowl and mix well until you have a consistent dough.

Divide the dough into 8 balls of the same size/weight (this is always important so that everything cooks evenly) and place them on the baking tray.

Whisk an egg and brush each ball of dough generously. You can also replace the egg with milk, but of course, with egg they will be more golden, but the end result is the same, only the appearance changes.
Finally, bake for about 20 to 25 minutes until they are golden brown on the outside and creamy on the inside. Bon appétit! ;D

Notes: In this recipe I used plain yogurt. Of course you can use other types of yogurt, like Greek or skyr, but I think plain natural yogurt worked really well.

Make sure your butter is at room temperature before mixing, this helps create a softer crumb. Cold butter won’t incorporate as well into the dough.

Weighing the dough balls (about 70g / 2.5 oz each) ensures they all bake evenly. Nobody wants one burnt roll and one undercooked one!

While the egg wash is optional, it really does make a difference in appearance. If you want that bakery, golden look, don’t skip it. But if you’re in a hurry or don’t have an extra egg, milk works just fine.

These rolls are best enjoyed fresh from the oven, but you can store them in an airtight container for 2-3 days. Warm them up in the oven for a few minutes to bring back that fresh baked softness.

These won’t be exactly like yeasted bread, they’re denser and have more of a soft biscuit, like crumb. But that’s what makes them special! They’re somewhere between a roll and a scone, perfect for slathering with butter and jam.

This recipe for Quick No-Yeast Tender Milk Bread Rolls was originally created on BakeAfter.com. Esta receita de Pães de Leite sem Fermento de Padeiro foi publicada em português no Iguaria.com.