Easy 2 Ingredient Dough Rolls with No Yeast - Low Point Recipes (2024)

FAQs

Can you make dough rise without yeast? ›

You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.

So when you enjoy a 2 ingredient dough treat, and especially when you replace empty-calorie refined carbs with protein, “it's a superb choice,” says women's health expert Pamela Peeke, MD, author of Fight Fat After 40. “You make it easier for your body to burn fat.”

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.

Or make Two-Ingredient-Dough Bagels topped with cream cheese, Marinated Yogurt Cheese or Easy Scallion-Salmon Dip for breakfast or brunch. Can I make Two-Ingredient Dough ahead? Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

Unleavened bread, or bread without yeast, is a typical Jewish food, the name derives from the Greek azymos (without yeast) which in Jewish becomes mazzah, and it is the symbol of the Passover that recalls the Exodus from Egypt: it was the bread of the fugitives because it was quickly prepared by the fleeing Jews.

lean dough is a dough that is normally only 4 ingredients with little to no fat or sugar. Typically it's just flour, salt, water and yeast.

That said, most homemade breads are likely healthier than store-bought breads, which are often high in sugar and preservatives. One benefit of making your own bread is that you can control the ingredients. For example, you can use whole wheat flour instead of white flour, or add healthy toppings like nuts and seeds.

Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl or put them in a glass jar and shake well.

In most recipes, yogurt is added for the same reason any dairy product is added, to tenderize the dough and to add flavor.

Why is my dough sticky if I keep adding flour? ›

Most often, the problem is too much water in the dough. Flour can be tricky, and factors like temperature, humidity, and altitude can affect how much water your flour absorbs. High humidity can cause the flour to start absorbing water before you even start mixing.

It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

Whole-Wheat Pastry Flour

It is usually made from low-protein, soft wheat — and so can be used as a great, whole-grain substitute for all-purpose flour in hearty, sturdy cakes and cookies. (Do not substitute whole-wheat pastry flour in lighter, more airy cakes like angel food cake or sponge cakes.)

Once again, self-rising flour is not the same thing as all-purpose flour nor is it the same thing as cake flour, bread flour, or pastry flour. Self-rising flour is almost exactly like all-purpose flour, but it has added salt and leavening mixed into it.

To make quick bread dough without yeast, start by whisking together all-purpose flour, white sugar, baking soda, baking powder, and salt. Next, in a separate bowl, melt some unsalted butter, then add buttermilk and an egg. Whisk your wet ingredients together until they're fully incorporated.

NOTE: You cannot bake bread without adding yeast. Yeast is the catalyst that makes bread to rise and form and this is different from cake which does not need yeast. If you don't add yeast, you can not produce bread but biscuit.

Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.