Quick Garlic Rolls (No Yeast)

Check these out!!!… fresh hot bread from scratch in just 35 minutes!!!

Soft tender garlic bread rolls without yeast. These are so easy to whip up, packed with a combination of cheese & garlic and cooked up in a muffin tin.

I use some mozzarella for stretch, with cheddar/tasty & parmesan for flavour. I also added chives to the dough, but you could leave these out or substitute any herbs you like, or I have also sprinkled chopped herbs over the cheese & garlic before I roll up the dough as well.

I deliberately wrote this recipe without much by way of herbs included because I wanted you to see these rolls as a bit of a “blank canvas” so to speak which you can make as-is (which is great too!) or leave out the chives & add in herbs or spices that are your favourites. If you are looking for ideas…

• Parsley – a classic of course
• Harissa paste – added to the butter for a chilli hit
• Oregano & thyme
• Basil & fresh chilli

You get the idea – whatever takes your fancy!?

Lee-Ann ♥

Suggested Mains/Accompaniments:

Crunchy Bruschetta Pasta with Prosciutto

Creamy Crab Pasta with Chilli and Basil

Pulled Lamb Shoulder with Paprika & Capsicum

Caramelised Ragu with Hidden Veg Pasta Sauce

Slow Cooked Duck Pasta with Crunchy Sprinkle

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Quick Garlic Rolls (No Yeast)

Fresh soft garlic & cheese bread from scratch - without yeast!

Course Side Dish

Cuisine Modern Australian

Keyword quick garlic rolls

Total Time 35 minutes

Servings 12 rolls

Calories 135kcal

Author Chef Not Required

Ingredients

• 1 1/2 cups self raising flour - sifted
• Plain/all-purpose flour for dusting
• 3/4 cup 200g plain greek yoghurt
• 1 1/2 tbsp. olive oil
• 1 1/2 tbsp. finely chopped chives optional
• pinch fine salt
• 1 tbsp. butter softened
• 2 garlic cloves crushed/minced
• 1/3 cup grated mozzarella cheese
• 1/3 cup grated cheddar/tasty cheese
• 2 tbsp. finely grated fresh parmesan divided

Instructions

• Pre heat oven to 180c.
• Lightly spray a 12 hole muffin tin with cooking/non-stick spray.
• In a medium bowl, mix together olive oil & yoghurt.
• Add flour, salt & chives (if using) and mix to combine (it will still look dry - this is ok).
• Using your hands, bring the dough together in the bowl until it forms a rough ball.
• Place the dough on a lightly floured surface, and knead lightly.
• Roll out dough into a rectangle approximately 20 cm x 40 cm - try to make the dough as even in thickness as you can. Also you can tear a piece of dough from one edge to fill a gap in another edge - just press the dough together (see notes).
• Make sure the rectangle has a long edge facing you.
• Combine the garlic & butter (and harissa or other spices if using), and spread the garlic mixture evenly over the dough - I use a silicone mini spatula for this.
• Combine mozzarella, cheddar & 1 tbsp. of parmesan and sprinkle evenly over the garlic mixture - at this stage you could sprinkle on extra herbs if you want.
• Roll up your dough into a long spiral, like for cinnamon rolls or a jam roll, starting with the long edge closest to you.
• Trim both ends of your roll slightly - just to make a nicer edge.
• Using a sharp knife, cut the roll in half, then cut each half in half again - you should now have 4 short rolls.
• Now divide those 4 short rolls into 3 even pieces.
• Place one roll, cut side down into each muffin hole.
• Sprinkle top of rolls with 1 tbsp. of parmesan.
• Bake for 15mins & serve immediately.

Notes

The more even the thickness, and neater the edges of your dough rectangle - the more consistent your end result will be.

When you trim the edges of your first large roll - try not to trim off too much - you can always put any slices which have one cut side not so beautiful, "rough" side down in your tin - no one will know.

Experiment with any combination of herbs/spices (or cheese for that matter) you like, but if you want that bit of stretch to your cheese you will need the mozzarella.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*