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