How long will the dinner rolls last?

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.

Can I freeze the dinner rolls?

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.

I can't find self-raising flour, can I still make them?

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.

Can I use fat-free yogurt for the dinner rolls?

Fat-free Greek yogurt is absolutely fine to use here! Just make sure it's nice and thick.

What can I serve the dinner rolls with?

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.

Quick Garlic Butter Dinner Rolls (No Yeast)

Name: Quick Garlic Butter Dinner Rolls (No Yeast)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: american
Ingredients: 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); 3½ tablespoons butter (roughly ⅓ of a stick or 50g); 4 cloves garlic, crushed or grated; 1 tablespoon chopped rosemary; 1 teaspoon flaky salt

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

Units Scale

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)
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 baking paper.

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Instructions

Prepare your tin. Start by lining your loaf tin (or oven tray) with baking paper and getting your oven on 180°C/350°F 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 and 280g (1 cup + 2 tablespoons) 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 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 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: 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