Looking for a simple easy way to make sourdough? Try our 2-ingredient milk kefir sourdough rolls! What an easy cheat!

Soft, tangy, naturally leavened rolls made using Symbiota milk kefir. These are gut-friendly, beginner-friendly, and perfect for quick lunches or dinner rolls.

 Ingredients

• 3 ½ cups (437 g) self-rising flour
  Or make your own:
  – 3 ½ cups all-purpose flour
  – 2 ¼ tsp baking powder (aluminium-free)
  – ½ tsp salt
  
  

• 2 cups (480 g) thick milk kefir (Symbiota-style, 24–48 hr fermentation)
  
  

Method

1. Preheat

• Preheat oven to 350°F (175°C).
  
  

• Line a baking tray with baking paper.
  
  

2. Make the sourdough

• In a large mixing bowl, add self-rising flour + kefir.
  
  

• Mix with a spoon or your hands until a sticky dough forms.
  
  

• If too sticky, add 1–2 tbsp flour at a time until it becomes soft but kneadable.
  
  

3. Shape the rolls

• Form dough into one large ball.
  
  

• Divide into 9 equal wedges.
  
  

• Roll each piece into a round ball and place on the prepared tray.
  
  

• Gently flatten the tops with your hand.
  
  

5. Bake

• Bake for 20–30 minutes or until the tops are lightly golden.
  
  

• Cool on a wire rack for 15 minutes before serving — this helps them set and improves the texture.
  
  

Tips for Best Results

• Use thick, well-fermented kefir for the best rise and flavour.
  
  

• If your kefir is very runny, reduce to 1 ¾ cups and adjust as needed.
  
  

• Add herbs, garlic powder, or cheese for savoury rolls.
  
  

• For a sourdough-style flavour, let the dough rest 30–60 minutes before shaping.
  
  

Variations

• Cheesy Kefir Rolls → Add ½ cup grated cheese to the dough.
  
  

• Sweet Breakfast Rolls → Add 2 tbsp honey + ½ cup raisins.
  
  

• Garlic & Herb → Add 1 tsp garlic powder + 1 tbsp mixed herbs.
  
  

Serving Suggestions

• Serve warm with butter or fermented spreads.
  
  

• Perfect for sliders, school lunches, or with soup.
  
  

• Store at room temp or refrigerated for 3–4 days.