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 favourite 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 feasting spread!
You only need FIVE ingredients (plus a little salt) for these rolls, and you probably have everything already.
- Self-raising flour. This is going to make the rolls rise. If you don’t have self-raising flour, you can easily make it yourself by adding 2 teaspoons of baking powder to your plain flour in the recipe.
- Greek yogurt. It’s important you use a proper thick, Greek or Greek-style yogurt here. 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 a dough form. That’s going to result in dense bread which we don’t want. You can use a fat-free Greek yogurt, that works really well, or sour cream.
- 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 use olive oil.
- Rosemary. Switch out rosemary for whatever you have to hand (thyme, basil and parsley are great too) 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 them
Get your self-raising flour, Greek yogurt and a tiny bit of salt into 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. 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. PRO TIP: Use a scale if you want to get precise here!
While the rolls are in the oven, 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 buns are looking gorgeously golden, remove them from the oven and brush them with the garlic butter while they’re still hot. Remove from the tin and enjoy.
Got a question?
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 after day 1 to freshen them up.
You can! I like to freeze them in zip lock bags for easy storage. You can defrost them in the oven for 15 minutes at 180C/360F fan, or let them defrost on the counter overnight.
Yes! You can make your own really easily by adding 2 teaspoons of baking powder to the same amount of plain 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.
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.
1 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 pizza, cheese and herb scones, 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 me a comment below.Print