Introduction
These rolls are soft, buttery, and golden, and they go from bowl to table in about 30 minutes. They use baking powder instead of yeast, so there’s no proofing and no rising time. They’re ideal when guests are coming and you forgot the bread.
Ingredients (makes 8 rolls)
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar (optional, for color and softness)
- 4 tbsp (55 g) cold butter, cubed
- 3/4 cup (180 ml) milk
- 1 tbsp melted butter, for brushing
Your starter list was a half-batch with no fat. I scaled it up and added butter, which is what makes the rolls tender and rich.
Instructions
- Preheat the oven to 220°C / 425°F. Grease a baking tray or line it with parchment.
- Whisk the flour, baking powder, salt, and sugar in a large bowl.
- Rub or cut the cold butter into the flour until it looks like coarse crumbs.
- Pour in the milk and stir just until a soft dough forms. Don’t overmix.
- Turn the dough onto a floured surface and knead 3 to 4 times, only until it holds together.
- Divide into 8 equal pieces.
- Bake for 12 to 15 minutes, until puffed and golden.
- Brush with melted butter straight out of the oven.
Shaping Methods
- Classic round: Roll each piece between your palms, then tuck the edges underneath.
- Pull-apart: Place the rounds touching in a round pan so they bake into soft sides.
- Drop rolls: Skip shaping and spoon the dough onto the tray for a rustic look (add 2 tbsp extra milk).
- Garlic-herb: Brush with garlic butter and parsley after baking.
- Cheesy: Fold 1/2 cup shredded cheddar into the dough.
Tips for Soft, Fluffy Rolls
- Keep the butter cold and handle the dough as little as possible. Overworking makes the rolls tough.
- Check that your baking powder is fresh. Old powder gives flat rolls.
- Use a hot oven so the rolls rise quickly.
- Store in a sealed bag. Reheat 10 minutes at 150°C / 300°F to restore softness.
A Bit of History
Yeast-free breads are called quick breads. They became popular in the 1800s when baking powder was commercialized, making reliable, fast baking possible for home cooks. Biscuits, soda bread, and scones all come from this tradition. The “grandma” label usually means a family recipe passed down for its simplicity, so I can’t point to a single original author.
Benefits
- Fast: No rising time, ready in under 30 minutes.
- Beginner-friendly: No kneading skill or yeast knowledge needed.
- Budget-friendly: Uses basic pantry staples.
- Flexible: Easily made sweet, savory, or with whole wheat flour (swap up to half).
Who Loves Them
- Families who want warm bread on a weeknight
- Soup and stew lovers who want something to dip
- Holiday hosts needing a last-minute side
- Busy beginners and kids learning to bake
- Anyone who loves a buttery roll with jam or honey
Conclusion
No yeast, no waiting, and no fuss, just soft golden rolls with a buttery top. Once you’ve made the base recipe, try the cheese or garlic-herb versions. They freeze well too, so a double batch is never wasted.
If you’d like this as a printable document or a recipe card with adjustable servings, I can make that.