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!
Ingredients
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
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.
Remember, if you’re looking for cup measurements, just use the ‘Units’ section below and click on ‘US’.
Ingredients
For the garlic butter dinner rolls –
- 300g self raising flour (or use plain flour and add 2 teaspoons of baking powder)
- 280g Greek yogurt
- 1 teaspoon salt
- 2 tablespoons milk to brush (or use water)
- 50g butter
- 4 cloves garlic, crushed or grated
- 1 tablespoon chopped rosemary
- 1 teaspoon flaky salt
Equipment –
I use a 900g (2lb) capacity loaf tin (approximately 21cm/8″ long, 11cm/4″ wide and 7cm/3″ high) to bake these rolls in, but you can make them on a regular oven tray too. You’ll also need baking paper.
Instructions
- Make the dough. Start by lining your loaf tin (or oven tray) with baking paper and getting your oven on 180C/356F fan. 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. Get your 300g (2 1/3 cups) self-raising flour and 280g (1 cup) of Greek yogurt and 1 teaspoon of salt into a large mixing bowl. Using a wooden spoon or spatula, give it a mix 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 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 into the prepared loaf tin. 8 rolls should fit snugly into a regular loaf tin. You want these rolls to be touching so you get that pull apart effect. Alternatively, you can just 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, then pop 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 go in with the garlic and the 1 teaspoon of flaky salt. Cook, stirring for a couple of minutes just to take the edge out of 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 the 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 baking paper to lift the rolls out of the tin and place 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 a fat-free Greek yogurt, or sour cream.
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 to freshen them up after the first day.
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, or 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, quick pizza, bagels, garlic naan, 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: 2 rolls
Keywords: dinner rolls, garlic bread bites, yogurt dough rolls
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