Begin by placing the ripe avocado in a mixing bowl and mashing it until smooth. Ensure there are no large chunks, as this will help form a uniform dough.

Add self-raising flour gradually to the mashed avocado. Mix continuously, aiming for a dough consistency that pulls away cleanly from the sides of the bowl. The quantity of flour may vary depending on the size of the avocado, so adjust by feel to achieve the correct texture.

Incorporate a small amount of natural yoghurt into the mixture. This will enhance the texture and add a slightly tangy note to the dough. Stir until the yoghurt is fully combined.

Continue to add flour as needed until the dough is no longer overly wet and is firm enough to shape by hand. Avoid overworking the dough, as avocados contain a high fat content and excessive handling may make the mixture too soft or oily.

Once the dough has reached the desired consistency, divide it into even portions and shape into small rolls. Place the shaped dough onto a lined baking tray, leaving a little space between each roll to allow for expansion.

Preheat the oven to 180°C (fan-forced) or 200°C (conventional). Bake the rolls for approximately 15 minutes, or until they are lightly golden and firm to the touch.

Allow the rolls to cool slightly before serving. These avocado bread rolls are best enjoyed warm and can be served as a snack, side, or as a base for toppings.