Easy No Yeast Feta and Herb Dinner Rolls

Easy No Yeast Feta and Herb Dinner Rolls bread These Greek yogurt no yeast dinner rolls are so easy to make and they come together in no time. They are soft and fluffy but a little denser than your typical yeasted bread rolls as these ones require no yeast and no proofing. no yeast bread Easy No Yeast Feta and Herb Dinner Rolls feta, rolls

These Greek yogurt no yeast dinner rolls are so easy to make and they come together in no time. We love this basic recipe for easy to make dinner rolls. We make them plain often but love them even more with the feta and herbs. They are soft and fluffy but a little denser than your typical yeasted bread rolls as these ones require no yeast and no proofing. They make a great side for for mopping up gravy, sauces, dipping into soups or smeared with salted butter. They are best eaten warm out of the oven or toasted with butter. They are the perfect solution when you need to make a quick and easy batch of dinner rolls.

Easy No Yeast Feta and Herb Dinner Rolls

No Yeast Dinner Rolls Recipe Ingredients

  • FLOUR: We use all purpose flour for this recipe. Most of these 2 ingredients flour and yogurt bread recipes usually call for use self rising flour. I didn’t have any and I wanted to make this recipe easy for everyone to use whether you had self rising flour or not. If you do have self rising flour you can use the exacts same amount of flour but omit the baking powder and the salt in the recipe because it comes with them in it already.
  • BAKING POWDER: Baking powder is essential in no-yeast breads because it acts as a chemical leavening agent that replaces the gas production normally provided by yeast fermentation.
  • SALT: Salt is needed not just for flavor but also helps structure and crust colour
  • GREEK YOGURT: Greek yogurt not only provides moisture, tenderness, but also helps to react with baking powder to help dough rise. We like to use room temperature yogurt.
  • MILK: Milk add more moisture and helps keep the rolls tender. We use full fat or whole milk for best flavour. We like to use room temperature milk.
  • FETA: Feta cheese is an optional add in but makes these little rolls totally irresistible. We use about 100 grams of feta - we like to make sure to pat it dry before cumbling to reduce the extra amount of moisture it can potentially add to the dough.
  • HERBS: For a classic Greek roll we included oregano with the feta to make these rolls a little herby. It is also an optional add in. If you prefer thyme or rosemary in its place you def can substitute the oregano with them. We like to spring a little over the rolls after they have the egg wash on them.
  • FLAKY SEA SALT: This is an optional add on - we like to spindle a little over the role with the orange after the egg wash is brushed on the tops of them
  • EGG YOLK: We whisk the egg yolk with a little water and brush that on the rolls before we bake them. The egg wash is optional abut does give the tools a glossy golden look plus it help the organ and flaky sea salt to stick.
  • OPTIONAL ADD-ONS: We also like to brush a little salted or unsalted butter over the rolls after they bake up golden for that buttery glisten on the rolls but this is totally optional.

Easy No Yeast Feta and Herb Dinner Rolls

How To Make No Yeast Dinner Rolls

  1. Preheat Oven & Prepare Pan: Start by preheating your oven to 375°F and lightly greasing a 9x13 or 9x11 baking dish with butter or cooking spray or line it with parchment paper.
  2. Whisk Dry Ingredients: In a medium size bowl, whisk together the flour, baking powder, dried oregano, and salt.
  3. Whisk Wet Ingredients: In a separate large mixing bowl, whisk together Greek yogurt, milk, and crumbled feta until combined.
  4. Combine & Fold: Gradually add the flour mixture to the wet ingredients, folding gently until a shaggy dough forms and just about all the flour is incorporated.
  5. Gently Fold / Knead Dough: in the bowl use your hand gently fold over dough or knead until you get a softer slightly sticky dough. Be careful not to overmix.
  6. Divide Dough & Shape Rolls: Divide dough into equal portions (roll out rough into log and cut into 12 portions or flatten into a disc and slice portions liek slices of a pie) and shape each into a small roll or ball. Arrange them on the prepared baking dish.
  7. Brush & Top Rolls: Brush rolls with egg wash and sprinkle the tops of them with a little extra oregano and flaky sea salt. (optional)
  8. Bake: Transfer dish with rolls into preheated oven and bake for about 20-25 minutes, or until the rolls are golden brown and slightly puffed.
  9. Serve & Enjoy: Once baked, let the rolls cool slightly on a wire rack. Serve warm as an appetizer, snack, or as a side to soups, stews or turkey dinner or you can even make sandwiches or sliders with them. Sliced open and smeared with more butter is always good too!

Easy No Yeast Feta and Herb Dinner Rolls

Easy No Yeast Feta and Herb Dinner Rolls

Easy No Yeast Feta and Herb Dinner Rolls

No Yeast Dinner Rolls Make Ahead, Storage & Freezing

  • MAKE AHEAD: We usually don’t make these ahead because they are meant to be made in a pinch but if you wanted to make them ahead you can prepare the dough and wrap it tight with plastic wrap and store it in the fridge for up to 24 hours, then portion, roll, and bake as directed. I would not store for longer than that cause it will dry out and it will affect the way the leaveners work and dough rises.
  • STORAGE: Keep your rolls in an airtight container at room temperature for 2-4 days. They are at their best (texturally) the day they are made or when freshly baked. They will get more dense after that but will be delicious toasted.
  • FREEZING: Place baked and cooled rolls in a Ziploc bag or wrap with plastic wrap and a layer of foil and then place in a ziplock bag and freeze for up to 3 months. Thaw on the counter for a few hours before warming them up quickly in the microwave or toaster. This is ideal as the texture won’t be as fluffy as when they were first baked.

Easy No Yeast Feta and Herb Dinner Rolls

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Recipe

Servings: 12 rolls
Prep Time: 15 mins
Bake Time: 30 mins
Total Time: 45 mins

Ingredients

For the Rolls

  • 3⅓ cups all purpose flour, more for dusting
  • 4½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 teaspoon oregano
  • 1½ cups Greek yogurt
  • ½ cup whole milk
  • ¾-1 cup crumbled feta (approximately 100 grams)

For Egg Wash & Topping

  • 1 egg yolk
  • 1 tablespoon water
  • 1 teaspoon oregano
  • 1-2 teaspoons flaky sea salt
  • Melted butter (optional)

Directions

  1. Preheat oven to 375°F and spray bottom and sides of baking dish with cooking spray or lightly grease with butter. Set aside. Use a 9x13 or 9x11 baking pan.
  2. In a medium size bowl, whisk together the flour, baking powder, salt and oregano
  3. In a large mixing bowl, add Greek yogurt, milk and crumbled feta cheese, whisk until well combined.
  4. Add flour and stir with spatula or a wooden spoon to combine and you have a shaggy dough, then use your hands to gently mix and gently knead until a ball of dough forms. Dough should not be dry but not overly sticky but slightly moist. Add a little extra flour 1 tablespoon at a time and gently knead a little more to incorporate it if needed.
  5. Place dough onto a lightly floured clean surface or countertop, shape into a log or round and divide into 12 even pieces.
  6. Lightly flour your hands, roll each piece into a ball and place into prepared baking dish in 3 rows of 4. (see recipe notes below for our method of rolling the dough balls)
  7. In a small bowl, whisk egg yolk and 1 tablespoon of cold water then brush the rolls with it. Sprinkle tops of rolls with a little extra oregano and flaky sea salt.
  8. Transfer to preheated oven and bake for 30-33 minutes or until golden.
  9. Allow them to cool just a few mints before serving or melt a little butter and brush them with it before serving.

Recipe Notes

  • How We Roll: We like using the pinch and fold method when rolling these little guys. Take a piece of dough in your hand. Pull or stretch the outer edges of the dough up and bring them toward the centre. Pinch all the seams and flaps tightly together at the bottom so the top surface of the dough becomes smooth and tight. Place the dough ball seam-side down on your work surface or in your hand. Cup your palm over the dough ball, and move your hand in a circular motion to drag and spin the dough against the surface. This helps tuck the outer skin underneath and makes ore symmetrical looking rolls. This is totally options and you can use whatever method you like for rolling the dough balls.
  • TIPS: Stick to Greek yogurt for this recipe instead of regular yogurt for more consistent results. Of course not every flour or yogurt are the same so you may need to add a touch more flour to accommodate for any variation or even a touch a milk - go easy and add a teaspoon at a time. The goal is a soft dough that is moist but not overly sticky and not dry.
  • Can I bake these on a baking sheet instead of a baking dish. Yes you can. If you prefer to make individual crusty rolls bake them apart on a lined (parchment paper or silicone mat) sheet pan or baking sheet until golden. They will bake up with a crisp crust all the way around - but they won’t bake up as soft-sided, pull-apart rolls.

Easy No Yeast Feta and Herb Dinner Rolls