This recipe makes for lovely rolls with golden, crusty exteriors and light, fluffy interiors that require absolutely no rise time—because they contain no yeast. They’re basically foolproof. These gain a burst of tangy flavor from the yogurt, which is also used to hydrate the dough. Serve them warm and fresh from the oven, slathered in butter.
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
(360 grams) all-purpose flour, plus more for rolling
1 1/4 cups
(290 grams) Greek yogurt
large egg (56 grams), room temperature
(45 grams) canola, vegetable, or other neutral oil
4 1/2 teaspoons
(18 grams) baking powder
(4 grams) fine sea salt
1 1/2 cups
(355 milliliters) boiling water
In This Recipe
Arrange racks in the upper and lower thirds of the oven; heat the oven to 400°F/205°C. Line a baking sheet with parchment paper. Have ready a 9-inch/23-centimeter round or square cake pan.
In the large bowl of a stand mixer fitted with the dough hook, combine the flour, yogurt, egg, oil, baking powder, and salt on low speed for 2 to 3 minutes, until a fairly smooth dough forms. To mix by hand, in a large bowl, combine the flour, yogurt, egg, oil, baking powder, and salt with a silicone spatula or wooden spoon until a fairly smooth dough forms. You can also switch to using your hands, gently kneading the dough for 4 to 5 minutes total.
On a lightly floured surface, divide the dough into 12 even pieces. Gently roll each piece into a ball and place on the prepared baking sheet, arranging in staggered rows so they all fit evenly on the sheet.
Place the rolls on the upper oven rack, then pour the boiling water into the cake pan and place the pan on the lower oven rack. Bake for 25 minutes, then carefully remove the pan with the water. Continue to bake the rolls for 10 minutes more, until evenly browned.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell