These Yogurt Buns are ridiculously simple, yeast-free bread rolls made with just 3 ingredients and ready in under 40 minutes.
I love making simple yeast-free recipes, like my Yeast-Free Cinnamon Rolls, Vegan Almond Croissant Pastry, and Easy Garlic Knots. It makes the whole baking easier and faster, which saves me so much time in our busy weeks!
Ingredients and Substitutions
- Self-Rising Flour – Self-rising flour is a simple combination of all-purpose flour with baking powder. If you don’t have it, you can make your own by mixing one cup of flour with 2 teaspoons of baking powder.
- Vanilla Yogurt – I use soy vanilla yogurt because it brings more protein than other alternatives, but you can use any yogurt you like.
- Plant-Based Butter – There are many brands of vegan butter that works, like Earth Balance, or Miyoko’s Creamery. Measure the butter once melted.
How to Make Yogurt Buns
You’ll find all the details in the recipe card below, but I’ve included here photos of the main steps.
The trick to making these yogurt buns fluffy with stringy pieces like in my vegan brioche is to divide the dough into 4 equal parts, roll flat with a rolling pin, then fold and roll into a cylinder see picture. This technique make the brioche stringy and so close to a yeast brioche.
Serving Suggestions
These buns can be served for breakfast, snack, or even dessert. For breakfast, serve them with baby jam, nut butter, or add up to 1/2 cup of chocolate chips in the dough to make chocolate chips buns.
You can also use them as a quick snack at home, work, or in a kid’s lunchbox. For dessert, they can be served dipped into melted chocolate or peanut butter sauce.
Tips for Perfect Buns
These buns are really easy to make, but I can give you a few more tips to have them right every single time.
- Knead the dough with your hands or in a stand mixer until it forms a ball that is a bit sticky. Cover and let it rest for 10 minutes.
- Sprinkle flour on the top and divide the dough into 4 equal pieces to make sure they bake at the same time.
- You can use any yogurt but vanilla-flavored yogurt is better as it sweetens and flavors the dough. If you use unsweetened yogurt, add 1/3 cup of sugar to the yogurt or/and 1 teaspoon of vanilla extract for flavor.
- Brush the hot buns with maple syrup for a shiny, glossy effect and to boost the flavor and sweetness.
- The buns last for 3 days at room temperature. After that, they harden faster than yeasted brioche.
- Try them with plain yogurt, add salt and garlic powder to the dough to make savory buns and make a vegan sub meatball sandwich using my TVP meatballs.
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Yogurt Buns
Ingredients
- 2 ¾ cups Self-Rising Flour - note 1
- 1 cup Vanilla Plant-Based Yogurt - note 2
- 5 tablespoons Melted Dairy-Free Butter (Unsalted) - cooled
Instructions
- In a large mixing bowl, add self-rising flour, vanilla yogurt and melted, cooled plant-based butter.
- Stir with a rubber spatula, or bring the dough together in a stand mixer using the dough hook attachment.
- When the dough starts to look crumbly, lightly oil your hands and knead the dough until it forms a ball. If it's too sticky, add more all-purpose flour (not self-rising). If it's too dry, add a bit more yogurt.
- Set the dough aside for 10 minutes.
- Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Oil the paper and set the pan aside.
- Divide the dough into 4 equal portions.
- Roll each portion into a small rectangle – the smaller width should match the pan – 5 inches.
- Roll the rectangle of dough into a bun, starting from the smaller side to the other one – look at the pictures above for help.
- Repeat these steps for the last 3 pieces of dough.
- Place each bun into the pan, cover it with a towel, and set it aside for 10 minutes.
- Remove the towel, and bake the buns on the center rack of your oven for 35-40 minutes at 350 °F (180 °C) until they are golden brown on the top.
- Remove from the oven and brush generously with maple syrup.
I just finished baking these buns. They are absolutely delicious! Thank you Carine!
Thank you!!
Oh my, so simple to make! I have tried your brioche before, but this is so much easier and tastes perfect
Thank you!!