Forget the finicky sourdough and try these two-ingredient fluffy white bread rolls instead

Bread rolls are a great addition to any mum’s arsenal of recipes. They go with every meal, are versatile for toppings and spreads, and are kid-friendly – it’s a no-brainer to keep a recipe for them handy.

But as we all know (or found out from our lockdown sourdough starters), bread can be notoriously hard to handle. Proving, waiting and baking the perfect bread is a mix of huge skill and lots of luck, so it’s not exactly conducive to fun cooking time with the kids.

When we came across this recipe for bread rolls from best-selling cookbook author Aileen Cox Blundell, we were sold. Using just two ingredients, these rolls are easy to make, even easier to eat, and best of all, they can be modified to suit any dietary requirements… gluten-free and vegans rejoice!

Two-ingredient bread rolls

Ingredients

• 1 equal measure of self-raising flour and yoghurt. If you don’t have self-raising, use two teaspoons of baking powder for every cup of flour. Substitute plain flour for gluten-free if needed.
• 1 cup of yoghurt. If vegan, feel free to use plant-based yoghurt and add a little lemon juice.
• Egg wash (optional)

Method

1. Preheat oven to 180ºC.
2. Mix self-raising flour and yoghurt in a bowl until it forms a dough.
3. Empty onto a floured surface and bring together.
4. Cut into even-sized pieces and roll into small mini loaves
5. Brush a little egg wash on top (if using).
6. Bake for 20 minutes until risen and golden.
7. Serve cold or warm.