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    Home » Breads

    Quick Garlic Rolls (No Yeast)

    Published: Mar 21, 2017 · Modified: Nov 23, 2021 by Lee-Ann · 4 Comments

    Jump to Recipe - Print Recipe

    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.

    Quick garlic rolls made without yeast - fresh bread in 35 minutes

    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.

    Quick garlic rolls with no yeast - fresh hot bread in 35 minutes

    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

    Quick garlic rolls made without yeast - fresh bread in 35 minutes

    Quick Garlic Rolls (No Yeast)

    Fresh soft garlic & cheese bread from scratch - without yeast!
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    Total Time: 35 minutes
    Serving: 12 rolls
    Calories: 135kcal
    Author: Lee-Ann Grace

    Ingredients

    • 1 ½ cups self raising flour - sifted
    • Plain/all-purpose flour for dusting
    • ¾ cup 200g plain greek yoghurt
    • 1 ½ tbsp. olive oil
    • 1 ½ tbsp. finely chopped chives optional
    • pinch fine salt
    • 1 tbsp. butter softened
    • 2 garlic cloves crushed/minced
    • ⅓ cup grated mozzarella cheese
    • ⅓ 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*

    Reader Interactions

    Comments

    1. Catrina

      December 14, 2021 at 8:46 am

      5 stars
      Made these a few times and they are delicious everytime! Sometimes i mix up the cheese I use. I always double the garlic and use a little more butter. (My family loves garlic!)

      Reply
      • Lee-Ann

        December 14, 2021 at 9:00 am

        Thanks Catrina!

        Reply
    2. neil jones

      April 23, 2021 at 1:00 am

      5 stars
      Thank you, Excellent recipe. Chilled my rolled up dough before cutting to make cutting easier.

      Reply
      • Lee-Ann

        April 23, 2021 at 8:40 am

        Thanks Neil x

        Reply

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