Soft, airy, and melt-in-your-mouth delicious these Fluffy Cloud Bread Rolls are the perfect low-carb, gluten-free alternative to traditional dinner rolls. Made with just a few simple ingredients like eggs, yogurt, and a touch of cream of tartar, they bake up into golden domes of pure pillowy goodness.
Why You’ll Love These Cloud Rolls
Whether you’re watching carbs or just want a lighter bread option, these rolls deliver. They’re tender yet bouncy, naturally gluten-free, and incredibly versatile perfect for sandwich buns, side rolls, or mini sliders. No flour, no kneading, and no yeast needed!
“These cloud rolls are the softest I’ve ever made. They taste like fresh-baked buns but feel like eating air!”
With less than 1 gram of carbs per roll, this recipe is a go-to in my kitchen whenever I want a light side without sacrificing the satisfaction of warm, golden bread.
Simple Ingredients for the Fluffiest Results
- Eggs: The base of the recipe whites create the fluff, yolks add richness.
- Cream of tartar: Stabilizes the egg whites, helping them whip into stiff peaks that won’t deflate during baking.
- Greek yogurt or cream cheese: Adds creaminess and flavor to the yolk mixture.
- Sugar (optional): Just a touch for slight sweetness can be skipped for savory rolls.
- Salt: Enhances the flavor of the bread and balances the egginess.
Looking for more light and fluffy breads? Check out our Milk Buns Recipe or the equally soft Fluffy Homemade Bread Loaf both irresistible and beginner-friendly.
Tools You’ll Need
- 2 mixing bowls (completely dry for egg whites)
- Electric hand mixer or stand mixer
- Rubber spatula (for folding)
- Baking tray lined with parchment paper
- Wire rack for cooling
Continue to Part 2 to get the full step-by-step process, folding technique, and baking tips to achieve the perfect golden cloud texture.
Step by Step to Make Fluffy Cloud Bread Rolls
1: Preheat and Prepare the Tray
- Preheat your oven to 300°F (150°C).
- Line a baking tray with parchment paper and lightly grease if desired to prevent sticking.
2: Separate the Eggs
- Carefully separate 3 large eggs, placing the whites in one large clean, dry bowl and the yolks in another.
- Make sure there is no trace of yolk in the whites to ensure they whip properly.
3: Make the Yolk Mixture
- To the yolks, add 3 tablespoons of cream cheese or Greek yogurt and 1 tablespoon sugar (optional).
- Whisk until smooth and creamy with no lumps remaining.
4: Whip the Egg Whites
- Add ¼ teaspoon cream of tartar and ¼ teaspoon salt to the egg whites.
- Using an electric mixer, beat on high speed until stiff peaks form this means the whites should stand up firmly without falling when the whisk is lifted.
5: Fold the Mixtures Together
- Gently fold the yolk mixture into the whipped egg whites using a rubber spatula.
- Add the yolk mix in 2-3 batches, folding slowly in a circular motion to avoid deflating the whites.
- Do not stir or overmix the fluffiness depends on keeping the mixture light and airy.
6: Shape and Bake
- Scoop the batter into small mounds (about 3 inches wide) on the prepared tray, spacing slightly apart.
- You should get 10-12 even rounds.
- Bake in the preheated oven for 25-30 minutes, or until tops are golden and gently spring back when pressed.
7: Cool and Serve
- Let the rolls cool on the tray for 5 minutes, then transfer carefully to a wire rack.
- Enjoy warm as-is, or split and use for sandwiches, sliders, or low-carb dinner sides.
Chef’s Tip: For a savory variation, sprinkle garlic powder, sesame seeds, or herbs on top before baking. For a sweet twist, add a dash of vanilla and cinnamon to the yolk mixture.
Storage, Reheating, and Expert FAQs
Cloud bread rolls are best enjoyed fresh, but here’s how to store and reheat them if you want to prep ahead or save leftovers:
- Room Temperature: Store in an airtight container for up to 2 days. They may deflate slightly but remain soft.
- Refrigerator: Store in a sealed bag for up to 4 days. Reheat gently before serving to restore fluffiness.
- Freezer: Freeze flat between parchment paper in a zip-top bag. Reheat in the oven at 300°F (150°C) for 6-8 minutes.
FAQs
Can I use sour cream instead of yogurt?
Yes, sour cream works well and adds a slightly tangy flavor. Just use the same amount.
How do I keep the rolls from deflating?
Make sure the egg whites reach stiff peaks and avoid overmixing when folding. Bake immediately after shaping.
Can I make these sweet?
Absolutely! Add a teaspoon of vanilla extract and a pinch of cinnamon to the yolk mixture, and increase sugar to 2 tablespoons if desired.
What’s the texture like?
They’re soft, airy, and sponge-like closer to a soufflé than traditional bread but perfect for sandwiches or snacking.
Is cream of tartar required?
It helps stabilize the egg whites, but if you don’t have it, use a few drops of lemon juice or white vinegar instead.
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