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

FAQs

What happens when you add yogurt to flour? ›

The result is a delicious bread you will have trouble controlling yourself around. The texture is soft and fluffy and the taste is slightly sweet but kind of salty.

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.

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. Knowing this we can use it to our advantage.

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. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

In the dough stage, milk increases water absorption. Consequently, dough made with milk should come softer from the mixer than dough made with water.

You'll just have raw flour mixed through milk. This is the real answer. The fat helps the flour from clumping up. If you mix flour and milk together and cook it, it will thicken up fine but you'll end up with lumps.

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.

You do not need sugar to activate the yeast. This is a half-true old wives tale leftover from when yeast wasn't preserved as well as it is now. A pinch of sugar will make yeast bubble up, thus proving that the yeast is still active and hasn't expired.

Vinegar helps with creating a tender and moist crumb

But it's not just about the rise! Vinegar also helps in creating a tender and moist crumb in our baked goods. This is because the acidity of vinegar interferes with gluten development.

If the dough gets too hot, the fermentation process will accelerate. The dough rises too much and starts to the risk of tearing. Whether you are making dough at home or in a large oven, you need to keep the dough cold. For this reason, we add ice and cold water to help keep the dough cold.

Can 2 ingredient dough be refrigerated? ›

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

The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.

Use a small amount of oil to prevent dough from sticking to your hands too much and aid the kneading process. You'll likely have to oil the bowl anyway when it's time to rise, anyway.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Techniques. Here are three techniques to stabilize yogurt in sauce. You can thicken the recipe by adding cornstarch (or flour) before adding yogurt.

Natural Acidity: Yogurt contains lactic acid, which can interact with the yeast and help stimulate its activity. The acidity created by yogurt creates an ideal environment for yeast growth and fermentation, which is crucial for the rising of bread dough.

Using yogurt in your baked goods will make them incredibly moist, while adding yogurt to savory dips and soups gives them creaminess with a touch of tang.

Baked Goods

Yogurt lends itself beautifully to breads, biscuits, muffins, and cakes, providing a slight tanginess and a light, fluffy texture. You can substitute yogurt for several dairy products like sour cream and kefir in many recipes, or bake up a recipe that specifically uses yogurt.