These soft, cheesy rolls are made with creamy Greek yogurt, cheddar cheese, and a few simple ingredients—no yeast or rising time needed! Warm, savory, and kid-friendly, they're perfect with soups, alongside dinner, or tucked into lunchboxes.
MAKES
8 ROLLS
QUICK RECIPE OVERVIEW
Why you’ll love them
These easy, gluten-free rolls come together in one bowl with minimal prep. They're a fun recipe for kids to help shape and a delicious homemade alternative to store-bought rolls.
What Makes Them So Flavorful?
Full-fat Greek yogurt adds richness and moisture, while shredded cheddar creates little pockets of melted cheese throughout each roll.
Helpful Tips
Use a gluten-free 1:1 flour blend with xanthan gum for better structure. Gluten-free dough can be sticky, so lightly dampen your hands before shaping and avoid adding too much extra flour.
Cheesy Snack Bites
SOFT · CHEESY · SAVORY
10 BALLS | PREP 10 MINUTES | COOK 20-25 MINUTES
Ingredients:
1½ cups gluten-free 1:1 baking flour
2¼ teaspoons baking powder
¼ teaspoon sea salt
¾ teaspoon xanthan gum (only if flour blend does not already contain it)
1 cup (230 g) plain full-fat Greek yogurt
½ cup shredded cheddar cheese
Method:
Preheat to 375°F. Line a 9 × 5-inch loaf pan with parchment paper or lightly grease it.
Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and xanthan gum (if needed).
Make the dough. Add the Greek yogurt and shredded cheddar cheese. Stir until a soft, slightly sticky dough forms. Let rest for 5–10 minutes to allow the gluten-free flour to absorb moisture.
Shape the rolls. With lightly dampened hands, divide the dough into 8 equal portions. Gently roll each into a ball and arrange snugly in the prepared loaf pan.
Bake for approximately 20–25 minutes, or until the tops are lightly golden and the centers are fully baked. Add a few more minutes if needed.
Cool and serve. Let the rolls cool for 5–10 minutes before separating. Enjoy warm!
Recipe Notes
Serving Ideas: Enjoy warm with butter, alongside homemade soups, or paired with scrambled eggs and fresh fruit for breakfast.
Herb & Garlic Rolls: Add 1–2 teaspoons garlic powder and 1–2 teaspoons dried Italian seasoning or oregano for extra savory flavor.
Extra Cheesy Tops: Sprinkle a little additional shredded cheddar over the rolls before baking for a golden, cheesy finish.
Whole-Grain Twist: Swap up to ½ cup of the self-rising flour for whole wheat flour and add ½ teaspoon baking powder and a pinch of salt to compensate.
Spice It Up: Add a pinch of crushed red pepper flakes or finely diced jalapeño to half the dough for a little heat.
Mini Lunchbox Rolls: Shape into 10–12 smaller balls and reduce the baking time slightly. Perfect for packing with fresh fruit, veggies, and a protein-rich dip.
Gluten-Free Tip: Use a gluten-free 1:1 baking flour containing xanthan gum. If your flour doesn't contain it, add ¾ teaspoon xanthan gum.
Storage: Refrigerate cooled rolls in an airtight container for up to 4 days. Warm before serving for the best texture.
Freezer-Friendly: Freeze cooled rolls for up to 2 months. Thaw and warm in the oven before serving.
