Quick buns without yeast and eggs
6 servings
40 minutes
Quick rolls without yeast and eggs are a simple and easy solution for those who want to enjoy fresh baked goods without long waiting. This recipe, rooted in European culinary tradition, allows you to make soft, airy rolls in just a few minutes. Using yogurt instead of eggs and yeast gives the dough a tender texture and a slight tanginess, while baking powder ensures the necessary fluffiness. These rolls are perfect for breakfast or a snack and can be served with jam, honey, or butter. They are versatile: they can be enjoyed on their own or as an addition to soups and salads. The aroma of fresh baking, ease of preparation, and minimal ingredients make them indispensable in everyday meals.
1
Mix flour with salt, baking powder, and sugar.
- Premium-grade wheat flour: 350 g
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 2 teaspoons
- Sugar: 3 teaspoons
2
Mix yogurt with butter.
- Plain (natural) yoghurt: 300 g
- Vegetable oil: 1 tablespoon
3
Gradually add flour and knead the dough.
- Premium-grade wheat flour: 350 g
4
Place the dough on a floured work surface and divide it into 6 equal parts.
- Premium-grade wheat flour: 350 g
5
Shape each part into a bun and place on a baking sheet lined with parchment paper.
6
Place in a preheated oven at 210-220 degrees for 15-20 minutes. Bake until golden brown.
