Quick Garlic Butter Dinner Rolls (No Yeast)

These soft garlicbutterdinner rolls are your no-fuss shortcut to warm, homemade garlic bread. Mix flour and yogurt, form into rolls, pop in the oven, and brush with a divine garlic herb butter. No yeast, no kneading, no rising time. On the table in just 45 minutes.

No Yeast Dinner Rolls, at a Glance

⏰Time: 45 minutes

🍽️Makes: 8 dinner rolls

🛒 Key Ingredients: Self-raising flour, thick Greek yogurt, butter, garlic, rosemary

👩‍🍳 Skill Level: Easy

🍳 Why It Works: Self-raising flour makes the dough rise without yeast, while a very generous brushing of garlic butter adds a gorgeous glossy finish.

💃Perfect For: Dunking into soup or saucy pasta, whenever you’re craving garlic bread, or an easy addition to a holiday spread.

For Those Emergency Garlic Bread Moments

Is there anything better than garlic bread? This version uses my absolute favorite two-ingredient dough to make soft, gorgeously garlicky dinner rolls with very little effort. Just mix, shape, pop them in the oven, then make a quick garlickly herb butter while they bake. All in, they’re on the table within 45 minutes.

They’re a brilliant option when you want garlic bread, but haven’t planned ahead. There’s no yeast to rummage through the cupboard for, no proper kneading, and no waiting for the dough to rise.

Their texture is a little different from a traditional yeasted dinner roll – they have a bit more of a closer crumb, rather than being super fluffy and airy, but they’re still lovely and soft, and absolutely hit the mark when you brush them with that beautiful butter.

I love serving them with something saucy like spicy ‘nduja fettuccine or baked tomato and burrata pasta, or dunking them into soup (roasted cauliflower cheese soup or roasted red pepper and tomato soup. They’re also a fab addition to a holiday spread or sharing feast, with extra garlic butter on the side for dipping.

If you love quick breads like this, try my no-blend, high-protein cottage cheese bagels, Greek yogurt 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 thick Greek or Greek-style yogurt. Stay away from the runnier plain yogurts – they tend to make the dough harder to work with, and you’ll have to add more flour to help the dough form. That can result in denser 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 only find salted, taste it 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.
• Garlic. 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, 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

1. Add your self-raising flour, Greek yogurt, and a tiny bit of salt to a large mixing bowl.

1. Use a large wooden spoon or spatula to combine until big lumps form.

1. At this point, go in with your hands, pressing any lumps of yogurt into the flour until you’ve got a cohesive dough.

1. Transfer to a lightly floured surface, then cut into 8 roughly equal pieces.

1. 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.

1. While the rolls bake, make the garlic butter.

1. Once the rolls look gorgeously golden, remove them from the oven and brush them with the garlic butter while they’re still hot.

1. Remove the rolls from the tin and enjoy.

Garlic Butter Dinner Rolls FAQs

I can’t find self-raising flour. Can I still make the rolls?

Yes! You can make your own really easily by adding 2 teaspoons of baking powder to regular all-purpose flour.

Can I make the dinner rolls ahead of time?

They’re best served warm on the day they’re baked – but if you want to get ahead, I recommend baking and freezing them, then reheat them before brushing with the garlic butter and serving.

Leftover rolls will keep for about 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.

Can I freeze the dinner rolls?

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, loosely wrapped in foil for 10 – 15 minutes at 350°F (180°C fan). Brush with a little more garlic butter to freshen them up.

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.

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

Fat-free Greek or Greek-style yogurt is absolutely fine to use here! Just make sure it’s nice and thick, as runnier yogurt makes the dough stickier and harder to shape.

You can also use sour cream or whipped cottage cheese.

Why is my dough sticky?

The dough should be a tiny bit sticky, but not so much that it’s getting all over your hands and very tricky to deal with. If it’s very sticky, sprinkle a little flour over the dough and gently work in it, but only add enough to make it managable. Too much extra flour can make the rolls a bit heavy, and dry.

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 @Zageer on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

These soft garlicbutterdinner rolls are your no-fuss shortcut to warm, homemade garlic bread. Mix flour and yogurt, form into rolls, pop in the oven, and brush with a divine garlic herb butter. No yeast, no kneading, no rising time. On the table in just 45 minutes. Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Servings: 8 rolls

Course: Side Dish
Cuisine: American

Ingredients Equipment Method Nutrition Notes

Ingredients

For the garlic butter dinner rolls –

• 300 g self-raising flour, approximately 2 cups (or use all-purpose flour and add 2 teaspoons of baking powder)
• 280 g thick Greek yogurt, (1 cup + 2 tablespoons)
• 1 teaspoon salt
• 2 tablespoons milk or water, for brushing

For the garlic butter –

• 3 ½ tablespoons unsalted butter, roughly ⅓ of a stick or 50g
• 4 cloves garlic, crushed or grated
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon flaky salt

Equipment

• 1 Loaf tin 900g capacity (approximately 8"/21cm long, 4"/11cm wide, and 3" high/7cm). But you can make them on a regular sheet pan too. You’ll also need parchment paper.

Method

1. Prepare your loaf pan.Start by lining your loaf pan (or sheet pan) with parchment paper and heating your oven to 350°F ( 180°C fan bake). The easiest way I’ve found to line a pan 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.
2. 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.
The dough shouldn't be super sticky, but it should feel a bit tacky. If it's VERY sticky, sprinkle it with a little extra flour and gently work it into the dough.
3. Shape 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 be precise with this.Roll each piece into a ball with your hands, then place them into the prepared loaf pan or lined sheet pan. 8 rolls should fit snugly in two rows of 4.
You want these rolls to be touching so you get that pull-apart effect. Alternatively, use a regular parchment paper-lined sheet pan and place the rolls close together. Or spread them further apart if you don’t want them to join together while baking.
4. Bake the rolls.Brush the tops of the rolls with milk (or water), then pop them into the oven for 30 minutes.
5. Make the garlic butter sauce.Set a small pan over 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 raw garlic.Remove from the heat, then stir through the rosemary. Set aside.
6. Brush the rolls with garlic butter.After 30 minutes in the oven, the rolls should be looking gorgeously golden brown on top and be pulling away from the edges. If they still look a little pale, keep them in the oven for another 5 to 10 minutes, then check again. Remove the pan from the oven, then brush the rolls all over with the garlic butter while they’re still hot.Use the parchment paper to lift the rolls out of the tin and place them on a wire rack to cool slightly before serving.You probably won’t use all the garlic butter, so I like to serve the rest on the side for dipping.

Nutrition

Serving: 1roll
Calories: 216kcal
Carbohydrates: 30g
Protein: 7.1g
Fat: 7.3g
Saturated Fat: 4.1g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 2.3g
Trans Fat: 0.2g
Cholesterol: 18mg
Sodium: 905mg
Potassium: 110mg
Fiber: 1.1g
Sugar: 1.7g
Vitamin A: 174IU
Vitamin C: 0.5mg
Calcium: 171mg
Iron: 1.8mg

Notes

INGREDIENT NOTES: Make sure you’re using a thick Greek or Greek-style yogurt – runnier, plain yogurt can make the dough sticky and harder 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.