High-Protein Bread Rolls Recipe

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Soft, fluffy high-protein bread rolls made with tofu and Greek-style yogurt. No yeast, no protein powder, and easy to make.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: rolls

Calories: 153kcal

Author: Nisha Melvani

Equipment

1 High-Speed Blender
1 nonstick or lined baking sheet
Bench scraper or knife

Ingredients

10 ounces super-firm tofu or extra-firm tofu (see notes)
¾ cup Unsweetened Greek-style yogurt (see notes)
6 tablespoons unsweetened nondairy milk
1 ½ cups whole wheat pastry flour or all-purpose flour (see notes)
2 ½ teaspoons baking powder
¾ teaspoons salt or to taste (optional)

Optional:

Olive oil or melted plant-based butter for brushing

Instructions

Preheat the oven to 350ºF and lightly grease a nonstick baking sheet, or line with parchment paper or a silicone baking mat.
Blend: Add the tofu, Greek-style plant yogurt, and nondairy milk to a high-speed blender. Blend until completely smooth, adding more milk as needed, one tablespoon at a time, if the mixture is too thick to blend.
Mix wet and dry: In a large bowl, mix the whole wheat pastry flour, baking powder, and salt (if using). Pour the blended tofu mixture into the dry ingredients. Mix until a dough forms and no dry flour remains. Do not overmix.
Gather the dough into one large smooth ball in the bowl to help evenly distribute moisture.
Divide the dough: Use a bench scraper to divide the dough into 8 equal pieces.
Form the rolls: Roll each piece into a smooth ball as you rotate it with your hands.
Bake option:
Place the dough balls onto the prepared baking sheet, leaving some space between each roll.
Bake for about 25 minutes, or until Brush the tops lightly with olive oil or melted plant-based butter every 10 minutes for a softer, more golden crust. Flip the rolls over halfway through baking so the bottoms cook evenly and become lightly crisp and golden.
Air fryer option:
Air fry the rolls at 325ºF until lightly golden and cooked through, flipping halfway so both sides become golden and lightly crisp. Work in batches if needed to avoid overcrowding.
Avoid overbaking to keep the interior soft and moist. Remove from the oven once the rolls are lightly golden and cooked through. The rolls are done when they are lightly golden on the outside and feel firm when gently pressed. The bottoms should be golden and lightly crisp, and a toothpick inserted into the center should come out mostly clean.

Notes

Serving size: 1 to 2 rolls
Gluten-free option: A gluten-free bread flour blend designed for baking yeast breads will likely work best in this recipe. Results may vary depending on the brand used.
Yogurt: Use a thick, unsweetened Greek-style nondairy yogurt for the best texture. Thin yogurts can make the dough too wet.
Using 14 to 16 ounces tofu: Increase the yogurt to 1 cup, the nondairy milk to ½ cup (plus more as needed to blend), the whole wheat pastry flour to 2 cups, the baking powder to 1 tablespoon, and the salt to 1 teaspoon. Bake as directed, adding a few extra minutes if needed.

Nutrition