Mix flour and yogurt, form into rolls, pop in the oven, and brush with a divine garlic herb butter while hot. No yeast, no kneading, and no stress. These soft garlic butter dinner rolls take garlic bread to a whole new level and take just 35 minutes.
Is there anything better than garlic bread? This version, using my absolute favorite 2-ingredient dough, is pretty incredible. It takes just FIVE minutes to prepare, and then all you have to do is make a quick garlic butter sauce while the rolls are in the oven. All up, the rolls will be on the table within 35 minutes.
They’re soft, incredibly garlicky, and always a crowd-pleaser. These make the perfect side for any meal and definitely deserve a place at your table.
I love serving them alongside pasta (I love them with something saucy like spicy ‘nduja fettuccine or baked tomato and burrata pasta), as a dipper with soup (roasted cauliflower cheese or roasted red pepper and tomato soups are fab), alongside grilled meat or fish (would be great with sticky gochujang chicken, miso grilled salmon or lamb koftas) or as part of a big mezze or holiday spread!
If you love quick breads like this, try my no-blend, high-protein cottage cheese bagels, two-ingredient garlic naan, or super-easy Greek yogurt pizza dough next.
Ingredients You’ll Need
- Self-raising flour. This makes the rolls rise. If you don’t have self-raising flour, you can make it yourself by adding 2 teaspoons of baking powder to all-purpose flour.
- Greek yogurt. It’s important to use a proper thick Greek or Greek-style yogurt. Stay away from the runnier plain yogurts – they will make the dough harder to work with, and you’ll have to add more flour to help the dough form. That’s going to result in dense bread, which we don’t want. You can use fat-free Greek yogurt, which works really well, sour cream, or even whipped cottage cheese.
- Butter. Go for good quality, unsalted butter if you can (if you can just find salted – give it a little taste before adding the salt so it doesn’t end up too salty). You can also use dairy-free or vegan butter or olive oil.
- Rosemary. Swap rosemary for whatever you have to hand (thyme, basil, and parsley are great) or use dried herbs.
The recipe uses 4 garlic cloves for a very garlicky butter, but you can reduce the amount if you like! I also love adding a little lemon zest into the butter sauce just to lift it a bit, but you can leave that out if you don’t have a fresh lemon to hand.
How to Make Garlic Butter Dinner Rolls
- Add your self-raising flour, Greek yogurt, and a tiny bit of salt to a large mixing bowl.
- Use a large wooden spoon or spatula to combine until big lumps form.
- At this point, go in with your hands, pressing any lumps of yogurt into the flour until you’ve got a cohesive dough.
- Transfer to a lightly floured surface, then cut into 8 roughly equal pieces. PRO TIP: Use a scale if you want to get precise here.
- Roll the pieces into little balls with your hands, then place them into a lined loaf tin or oven tray. Brush with water or milk, then pop into the oven for 30 minutes.
- While the rolls bake, make the garlic butter. Melt the butter in a small pan, then add the garlic and salt and let it cook, stirring for a couple of minutes over low heat. Remove from the heat and stir through the rosemary.
- Once the rolls look gorgeously golden, remove them from the oven and brush them with the garlic butter while they’re still hot.
- Remove the rolls from the tin and enjoy.
Garlic Butter Dinner Rolls FAQs
They’ll last well for 3 days in an airtight container at room temperature – just give them a little 30-second blast in the microwave or air fryer after day 1 to freshen them up.
You can! Once baked, I like to freeze them in zip-lock bags for easy storage. You can cook them from frozen in the oven for 10 – 15 minutes at 350°F (180°C fan), or let them defrost on the counter overnight.
Or, if they’re unbaked, once you’ve shaped the rolls, place them on a tray and freeze until solid, then pop them into a freezer bag or container. You can bake them straight from frozen at the same temperature – just add roughly five or so minutes to the cook time.
Yes! You can make your own really easily by adding 2 teaspoons of baking powder to the same amount of all-purpose flour as self-raising flour as specified in the recipe.
Fat-free Greek yogurt is absolutely fine to use here! Just make sure it’s nice and thick. You can also use sour cream, or whipped cottage cheese.
They’re amazing with basically anything! The rolls make wonderful dippers for soup (try them with roasted cauliflower cheese soup or roasted red pepper and tomato soup), and a delicious side to so many things – pasta, grilled meat, salads or just enjoy them on their own.
One Dough, Many Ways
If you like this recipe, I’ve developed others that use this same, amazing flour and Greek yogurt dough. From pumpkin spice cinnamon rolls to quick homemade pizza, cheese and herb scones, two-ingredient dough bagels, donut holes and cheese naan, it’s truly incredible what this dough can do.
Like this recipe? You might enjoy these other savoury no-knead baking ideas
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Quick Garlic Butter Dinner Rolls (No Yeast)
- Total Time: 35 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Mix flour and yogurt, form into rolls, pop in the oven and brush with a divine garlic herb butter while hot. No yeast, no kneading and no stress. These soft garlic butter dinner rolls take garlic bread to a whole new level and take just 35 minutes.
Ingredients
For the garlic butter dinner rolls –
- 300g (2 cups) self-raising flour (or use all-purpose flour and add 2 teaspoons of baking powder)
- 280g (1 cup + 2 tablespoons) thick Greek yogurt
- 1 teaspoon salt
- 2 tablespoons milk to brush (or use water)
For the garlic butter –
- 3 1/2 tablespoons butter (roughly 1/3 of a stick or 50g)
- 4 cloves garlic, crushed or grated
- 1 tablespoon chopped rosemary
- 1 teaspoon flaky salt
Equipment –
I use a 2 lb (900g) capacity loaf tin (approximately 8″/21cm long, 4″/11cm wide and 3″ high/7cm) to bake these rolls in, but you can make them on a regular oven tray too. You’ll also need parchment paper.
Instructions
- Prepare your tin. Start by lining your loaf tin (or oven tray) with parchment paper and heating your oven to 350°F ( 180°C fan bake). The easiest way I’ve found to line a tin like this is to cut two strips of baking paper – one that covers the length of the tin, and one that covers the width. Have a look at the process photos above to see an example of this.
- Mix the dough. Add 300g (2 cups) self-raising flour, 280g (1 cup + 2 tablespoons) of Greek yogurt, and 1 teaspoon of salt into a large mixing bowl. Using a wooden spoon or spatula, mix it until little lumps start to form. At this point, go in with your hands, squeezing any lumps of yogurt into the flour until a cohesive dough forms. It’s not a very smooth dough, so don’t worry if it looks a little rustic.
- Form the rolls. Transfer the dough onto a clean, lightly floured surface. Press it into a rough rectangle, then cut it into 8 pieces. You can use a scale if you want to get precise with this. Roll each piece into a ball with your hands, then place it into the prepared loaf tin. 8 rolls should fit snugly into a regular loaf tin.
- Bake the rolls. You want these rolls to be touching so you get that pull-apart effect. Alternatively, you can use a regular baking paper-lined oven tray and place the rolls in the same close position. Or, spread them further apart if you don’t want them to join together while baking. Brush the tops of the rolls with the milk (or water), then pop them into the oven for 30 minutes.
- Make the garlic butter sauce. Set a small pan over a low heat and add your butter. Let it melt, then add the garlic and 1 teaspoon of flaky salt. Cook, stirring for a couple of minutes, just to take the edge off the garlic. Remove from the heat, then stir through the rosemary. Set aside.
- Brush the rolls with garlic butter. After 30 minutes in the oven, the rolls should be looking gorgeously golden brown on top. Remove the tin from the oven, then brush the rolls all over with the garlic butter while they’re still hot. You probably won’t use all the garlic butter, so I like to serve the rest on the side for people to dip the rolls into. Use the parchment paper to lift the rolls out of the tin and place them on a wire rack to cool slightly before serving.
Notes
INGREDIENT NOTES: Make sure you’re using a thick Greek or Greek-style yogurt – runnier, plain yogurt will make the dough sticky and hard to work with, and you’ll need to add more flour to help it come together. This will make the rolls dense and doughy. You can use fat-free Greek yogurt, sour cream, or whipped cottage cheese.
STORAGE INSTRUCTIONS: The rolls will last for 3 days in an airtight container stored at room temperature – just give them a quick 30 seconds in the microwave or a couple of minutes in the air fryer to freshen them up after the first day.
FREEZING INSTRUCTIONS: Once baked, I like to freeze them in zip-lock bags for easy storage. You can cook them from frozen in the oven for 10 – 15 minutes at 350°F (180°C fan), or let them defrost on the counter overnight. Or, if they’re unbaked, once you’ve shaped the rolls, place them on a tray and freeze until solid, then pop them into a freezer bag or container. You can bake them straight from frozen at the same temperature – just add roughly five or so minutes to the cook time.
LEFTOVER GARLIC BUTTER? The garlic butter sauce makes more than you’ll need – but it’s wonderful with so many things. Just reheat on the stovetop or in the microwave, then drizzle over grilled chicken, salmon, make garlic butter potatoes, or use it as a quick pasta sauce.
If you like this recipe – you might like my series of recipes using this same 2-ingredient base dough. From pumpkin spice cinnamon rolls, two-ingredient dough Greek yogurt pizza, Greek yogurt bagels, 2-ingredient dough garlic naan, Greek yogurt donut holes and cheese and herb scones, it’s amazing what this dough can be used for.
- Prep Time: 5
- Cook Time: 30
- Category: baking
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 1.2g
- Sodium: 870mg
- Fat: 6.9g
- Saturated Fat: 4.2g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 30.2g
- Fiber: 1.1g
- Protein: 6.4g
- Cholesterol: 18mg
Can sour cream be used instead of Greek yogurt?
Hello! Yes, sour cream would work as a substitute 🙂
Hi! It’s in the first set of instructions – 180C or 360F 🙂
Loved these – so easy and tasty!
Your dinner rolls are the best ❤️👌
Can’t go wrong right x
THANKYOU! Forgot to buy garlic bread and these were a perfect substitute.
Hey would a dairy free yoghurt substitute work?
Yes it would work! x
Can you freeze them?
Hi Diane, you can! If they’re baked, let them cool completely, then you can freeze them in ziplock bags or a container. Then you can reheat them from frozen at 350°F (180°C) for about 10 minutes – I recommend brushing them with more garlic butter when they come out of the oven to freshen them up. And then if they’re unbaked – once they’re shaped, pop them onto a tray and freeze until solid, then pop them into a ziplock bag or container. Then you can bake them straight from frozen at the same temperature — just add 5 or so minutes to the cook time xx Kate