Soft Sugar-Free Cloud Rolls

These rolls use a simple base to achieve a light, airy texture that is perfect for breakfast or as a side.

2 cups Self-Rising Flour (If you don’t have this, mix 2 cups all-purpose flour with 3 tsp baking powder and 1/2 tsp salt)
1 ½ cups Greek Yogurt (Plain, unsweetened)
1 Egg (For the egg wash to get that golden shine)
Optional: A pinch of your favorite granulated sugar substitute if you prefer them sweeter.

Prep the Oven: Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish or line it with parchment paper.
Mix the Dough: In a large bowl, combine the self-rising flour and the Greek yogurt. Stir with a spoon until a shaggy dough forms, then use your hands to knead it gently inside the bowl for about 1–2 minutes until smooth.
Shape the Rolls: Divide the dough into 6 equal portions. Roll each portion between your palms to form a smooth ball. Place them in your prepared baking dish, leaving a little space between each for expansion.
Score and Glaze: Using clean kitchen scissors or a sharp knife, make a small shallow “X” or a single slit on the top of each bun. Beat the egg in a small bowl and brush it generously over the tops of the rolls. This creates that professional, bakery-style golden crust.
Bake: Bake for 20–25 minutes. The rolls should be well-risen and have a deep golden-brown finish on top.
Cool: Let them rest in the pan for 5 minutes before moving them to a wire rack. They are best served warm!

The Yogurt: The acidity in the Greek yogurt reacts with the leavening agents in the flour to create a massive rise without needing yeast.
The Protein: Using Greek yogurt adds a boost of protein, making these more satisfying than traditional white bread.