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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!?
Quick Garlic Rolls (No Yeast)
Fresh soft garlic & cheese bread from scratch - without yeast!
- 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
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.
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*
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