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

FAQs

Is 2 ingredient dough good? ›

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too.

Measure your conditioner and pour it into your bowl of cornstarch. Use a long spatula to mix your two ingredients together until it gets hard to mix. Use your hands to finish kneading the dough together. One way I do this is to put it all in a gallon zipper seal bag and continue kneading it.

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.

It could be too much water but it's usually undermixing or over mixing. If you don't mix long enough the gluten won't develop properly and you'll have a sticky dough that won't rise properly. If it's over mixed the gluten will break down and your dough will resemble chewing gum.

The ingredients seem humble enough — 2 ingredient dough is made using just Greek yogurt plus self-rising flour. So what's so great about the combination? For starters, baked foods made with the simple dough weigh in at less than half the calories of traditional options.

To make self-raising flour, mix 100g plain flour with 1 tsp baking powder. When making cakes or bread, it is essential you use plain or self-raising flour as stated in the recipe for successful results. You can also buy self-raising flour, which has the raising agent already added.

Make multiple combinations of cloud dough using ingredients from your cupboard. It's a fun sensory medium for the kids in your life. The basic recipe for cloud dough is 1:8, oil to flour–for every cup of oil, add 8 cups of flour.

Ingredient List: - 1/4 cup of conditioner, any kind will work - 1 drop or more of food coloring (optionial) - 3/4 cup of corn starch - Mix until smooth, and done! :D.

48 Milk in Bread Baking

In the dough stage, milk increases water absorption. Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively.

What happens if you add milk to flour? ›

Flour and milk can form the base of a great white sauce or roux, or can become a cooking disaster. However, just as there is more than one reason why flour can turn hard and lumpy when you mix it with milk, there is more than one way to ensure it does not.

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.

Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

There's no need to let it rest! Top and bake how you would normally — we like to use a 500 degree F oven with a preheated baking stone on the bottom rack. You can also refrigerate the dough up to two days and let it come to room temperature before rolling out.

If your dough is too sticky and it's impossible to work with you can add some extra flour, just a little at a time. Make sure you weigh the extra flour you add and then you'll be able to adjust the recipe correctly the next time you bake.

I will say if you eat the dough alone, in my opinion, it does have a slightly sour taste of the yogurt, but it didn't bother me. I had my dad try it, who was a bigger skeptic than me, and he loved it and couldn't even taste the yogurt which shocked me. Bonus- the extra protein you get from the yogurt too, which I love.

Whole wheat flour is higher in fiber and nutrients, making it a healthier choice. Cauliflower Crust: Create a low-carb, gluten-free pizza crust by using cauliflower rice as the base. Mix cauliflower rice with egg and cheese to form a dough, then bake it into a crust.

Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

Sourdough is a healthier alternative to regular white or whole wheat bread.