We eat a lot of bread in our family.
These Rustic No Yeast Bread Mini Rolls are my quick solution. They come together in about 12 minutes, bake in just over 20, and give you warm, golden rolls in under 35 minutes.
Made with kefir, olive oil, and a mix of seeds, they have a soft inside and a lightly crisp, rustic exterior.
No kneading, proofing, or complicated steps. Just mix, scoop, bake, and enjoy.
They’re especially good warm from the oven and make a perfect side for soups, salads, or simple family dinners.
Why You’ll Love This Recipe
There’s no yeast and no rising time, so you can have fresh bread on the table in about 30 minutes.
The prep takes around 12 minutes and doesn’t require kneading or special tools.
It makes 11 mini rolls, which is perfect for family dinners or quick lunches.
The ingredients are simple pantry staples, and the seeds add extra texture and flavor.
They stay soft for several days when stored properly, so they’re great to make ahead.
Ingredients You’ll Need
These mini rolls use simple pantry staples plus a mix of seeds for texture and flavor.
2½ cups all-purpose flour
1½ cups kefir (plus extra for brushing the tops)
4 tablespoons olive oil
1½ tablespoons cornstarch
1 tablespoon sesame seeds
1 tablespoon flaxseeds
1 tablespoon sunflower seeds
1 teaspoon baking soda
1 teaspoon salt
How to Make Rustic No Yeast Bread Mini Rolls
1. Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. Activate the baking soda. In a medium bowl, whisk together the kefir and baking soda. Let it bubble for a moment as the reaction starts.
3. Add the remaining wet ingredients. Whisk in the cornstarch, then stir in the olive oil, salt, and all the seeds.
4. Add the flour. Gradually add the flour, mixing until fully incorporated. The dough will be soft and slightly sticky. For easier mixing, you can add about two-thirds of the flour first, mix well, then add the rest.
5. Shape the rolls. Using a large spoon, scoop portions of dough onto the prepared baking sheet. Use a smaller spoon to help release and roughly shape the dough into rustic rounds. You can also shape them with wet hands if preferred.
6. Brush and top. Brush the tops generously with kefir and sprinkle with extra seeds if desired.
7. Bake. Bake in the middle of the oven for 20 minutes or slightly longer, until golden brown on top.
8. Cool and serve. Remove from the oven and let cool on a wire rack for about 10 minutes. Enjoy warm or store in an airtight container.
Recipe Notes
Flour Tip: For easier mixing, add about two-thirds of the flour first, whisk until smooth, then add the remaining flour. This helps prevent lumps and makes the dough easier to combine.
Shaping: The dough is soft and slightly sticky. You can scoop it directly onto the baking sheet for a rustic look, or shape it into round balls using wet hands.
Texture: These rolls have a soft interior with a lightly crisp crust. They’re especially good while still warm.
Storage: Store in an airtight container at room temperature for 3–4 days to keep them soft. If they firm up slightly, warm them in the oven for a few minutes before serving.