These round rolls use self-rising flour, Greek yogurt, eggs, sweetener, and buttery spread. Roll the dough ½–¾ inch thick and cut 32 portions.
Ingredients
- 3 cups self-rising flour, divided
- 4 teaspoons baking powder
- 3 medium or large eggs
- 1 teaspoon salt
- ¼ cup Swerve Confectioners Sweetener
- 1½ cups plain nonfat Greek yogurt
- 6 tablespoons I Can’t Believe It’s Not Butter
- Nonstick cooking spray
Instructions
- Preheat the oven to 425°F. Coat cast-iron skillets or small baking pans with nonstick cooking spray.
- Mix 2½ cups flour with the baking powder, eggs, salt, sweetener, yogurt, and buttery spread until a sticky dough ball forms.
- Place some of the remaining ½ cup flour on the work surface. Knead the dough in the flour until it is no longer sticky, adding more of the reserved flour as needed.
- Roll the dough to ½–¾-inch thickness.
- Cut 32 rounds with a glass or biscuit cutter, rerolling the scraps as needed. Arrange the rounds in the prepared pans and coat their tops with cooking spray.
- Bake for 10–12 minutes, until lightly browned on top, the centers are cooked through with no wet dough, and the centers reach 160°F (71°C).
Yield
Makes 32 rolls.
