I have written out a recipe for no-yeast easy breakfast rolls before. But more recently I have been experimenting with gluten-free baking as a member of my family was diagnosed with coeliac disease.
This recipe is almost identical, replacing the self-raising flour (note, Irish self-raising flour does not have salt, which is usual in North American self-rising flour) with a local brand, Odlums, gluten-free self-raising flour.
There is one extra ingredient. This brand of flour does have xanthan gum added, to help replace gluten, but I also like to add psyllium husk powder to further bind the dough. I also add in a small amount of extra baking powder to add lift.
The only issue with the psyllium husk is that it does add some unexpected colour to the rolls, so they won't be pure white inside!
Ingredients
200g natural yoghurt (dairy / soya / coconut)
5g salt
2g baking powder
10g psyllium husk powder
Mix all the ingredients together and leave to rest for 30 minutes. Separate into 4 and shape into squashed balls. You can refrigerate these overnight if you want.
Preheat the oven to 200C. If you have a pizza stone / metal then feel free to use. You can also turn a baking sheet upside down.
Put a little oil on some parchment and add the shaped rolls. Feel free to slice into the top of the roll to create space for the rolls to expand. Slide the parchment onto your stone / metal in the oven.
Bake for about 20 minutes until browned and tapping the base sounds hollow.
Do let these cool completely before eating as they can be a little gummy in the middle when warm.