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Quick Garlic Rolls (No Yeast)

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

Total Time
35 mins
Servings: 12 rolls
Calories: 135 kcal
Course: Side Dish
Cuisine: Australian

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

    Cup of Yum
  1. Pre heat oven to 180c.
  2. Lightly spray a 12 hole muffin tin with cooking/non-stick spray.
  3. In a medium bowl, mix together olive oil & yoghurt.
  4. Add flour, salt & chives (if using) and mix to combine (it will still look dry - this is ok).
  5. Using your hands, bring the dough together in the bowl until it forms a rough ball.
  6. Place the dough on a lightly floured surface, and knead lightly.
  7. 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).
  8. Make sure the rectangle has a long edge facing you.
  9. 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.
  10. 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.
  11. Roll up your dough into a long spiral, like for cinnamon rolls or a jam roll, starting with the long edge closest to you.
  12. Trim both ends of your roll slightly - just to make a nicer edge.
  13. Using a sharp knife, cut the roll in half, then cut each half in half again - you should now have 4 short rolls.
  14. Now divide those 4 short rolls into 3 even pieces.
  15. Place one roll, cut side down into each muffin hole.
  16. Sprinkle top of rolls with 1 tbsp. of parmesan.
  17. 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*

Nutrition Information

Serving 0g Calories 135kcal (7%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 12rolls

Amount Per Serving

Calories 135

% Daily Value*

Serving 0g
Calories 135kcal 7%
Carbohydrates 0g 0%
Protein 0g 0%
Fat 0g 0%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g 0%
Monounsaturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Fiber 0g 0%
Sugar 0g 0%
Vitamin A 0IU 0%
Vitamin C 0mg 0%
Calcium 0mg 0%
Iron 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.