Garlic Swirl Rolls (yeast free)

 

A few months back I purchased a recipe on Etsy because I wanted to see what it was that people were actually selling on there.  It was a Garlic Swirls Rolls recipe requiring the use of yeast.  I had no idea that you could sell recipes online like that.   

Looking at the recipes they have for sale, a lot of them look like the photos are AI generated.  Like this one for instance. It just seems to be a little too perfect.  Anyways. I bought one of the recipes just to see what people were selling.

I did like the idea of a garlic swirl roll recipe, but I wasn't too keen on faffing about with yeast. Not today anyways. I wanted something which was quick and easy.

 

And so, I used the filling part of the recipe I purchased and made my own quick roll dough. An all butter North American biscuit style dough.  Laminated to give you lots of layers, patted out and spread with a delicious garlic butter filling.   Rolled up tightly and then cut into 8 thick rolls.

Placed into a pie dish and baked.  They came out even better than I anticipated! They had beautiful buttery layers, and that garlic filling was just right! 

I would make these again and again.  They were very simple to make.  Quick and easy as well.  Add delicious to that and you have a delicious trinity of simplicity, ease and great taste! I really hope that you will be inspired to want to give them a go!

 

WHAT YOU NEED TO MAKE GARLIC SWIRL ROLLS (YEAST FREE)

These beautiful quick rolls use basic baking cupboard ingredients and go together very quickly and easily.  Prepare to fall in love. There is nothing out of the ordinary here.

For the dough:

• 2 cups (240g) plain all-purpose flour
• 1 TBS (10g) baking powder
• 1/4 tsp baking soda (bicarbonate)
• 1 tsp kosher salt
• 6 TBS (85g) butter (Cold and cut into cubes)
• 1 cup (240ml) buttermilk (see notes to make your own substitute)

To fill:

• 1/2 cup (114g) butter
• 4 cloves garlic, peeled and finely minced
• 2 TBS freeze dried parsley flakes
• salt and black pepper to taste

 

I used plain flour for these.  I have not made them with self-rising flour so I cannot say how well that would work, or if you would need to add anything to the flour or not.

Make sure your butter is cold for the buns themselves; this will help them to rise nicer.  

No buttermilk? No problem. I didn't have any either and I have provided two substitutes that you can use in its stead in the recipe notes. I like to use the combo of plain yogurt and milk personally.

You could also use fresh parsley if you wanted to.  Just double the amounts,  finely chopped.

I actually left the salt and pepper out of mine by accident and they tasted fabulous all the same so I tend to think they are not totally necessary.

 

HOW TO MAKE GARLIC SWIRL ROLLS (YEAST FREE)

These are really quick and easy to make. You can be enjoying them in not much more than half an hour. They make a great supper or lunch side, or would even be great with breakfast at the weekend!

Make the filling by beating all of the ingredients together until well combined. Set aside.

Preheat the oven to 450*F/220*C/ gas mark 7. Line a 9 to 10 inch round shallow baking dish with baking paper. (Such as a pie dish.)

Sift the flour, baking powder, soda and salt into a bowl. Drop in the butter. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse bread crumbs with some pieces being about the size of peas.

Using a fork, stir in your buttermilk. The dough will be somewhat tacky. Do not overmix. Tip out onto a lightly floured surface.

 

Dust lightly with flour and pat out to a rectangle. Bring both sides in to fold over the center like an envelope. Give a quarter turn and pat out to a rectangle again. Repeat the folding, turning and patting for a total of six times.

The last time pat out gently to an 8-inch square. Spread the top of the square with the garlic butter reaching to all of the edges. Roll up tightly into a roll as if you were making cinnamon rolls.

Use a sharp knife cut into 8 thick slices and place into the paper lined pie dish. If there is any bits of garlic butter left in the bowl, spread it over the top.

Bake in the preheated oven for 15 to 20 minutes, until well risen and golden brown. Serve warm.

 

TO MAKE A BUTTERMILK SUBSTITUTE

1. Add 1 TBS lemon juice or vinegar to a cup measure. Pour in whole milk to fill. Leave to clabber for 5 minutes.
2. Whisk together equal amounts of plain full fat yogurt and whole milk to give you the amount needed. Leave to clabber for 5 minutes.

 

I thought these turned out exceptional if I don't say so myself. I loved that there was no faffing about with yeast.  Everything went together quickly and easily.

The end result was a tender and flaky buttery biscuit/scone with tons of beautiful garlic flavor. I enjoyed one along with a hot mug of soup. It went down a real treat.  Crisp, golden brown and buttery on the outsides, tender and flaky on the insides with a lovely flavor and texture that was most enjoyable!

 

We don't always have time to play around with yeast and yet we often will want a tasty bread to serve with our meals.  Here are a few other savory favorites that go together quickly and easily and that are delicious!

CHEDDAR CORNBREAD MUFFINS - These cornbread muffins with cheese are the absolute best cheddar cornbread muffins on the planet! Moist and delicious, never dry, easy to make and loaded with rich cheese. They go great with stew, chili, soup, or even a salad!

EASY POPOVERS -  Light, crisp, and golden brown. A fabulous vintage recipe that doesn't make a ton of popovers. I got 9 beautiful, airy, crispy, golden brown puffs of delicious delight.  These are great on their own with butter and jam for breakfast, or are great next to any savory soup, stew, salad, etc.

Yield: 8 flaky rolls

Author: Marie Rayner

Garlic Swirl Rolls (yeast free)

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Tender, flaky with beautiful garlic flavor. Serve on the side of any savory dish for a real treat! Prepare to fall in love.

Ingredients

For the dough:

• 2 cups (240g) plain all-purpose flour
• 1 TBS (10g) baking powder
• 1/4 tsp baking soda (bicarbonate)
• 1 tsp kosher salt
• 6 TBS (85g) butter (Cold and cut into cubes)
• 1 cup (240ml) buttermilk (see notes to make your own substitute)

To fill:

• 1/2 cup (114g) butter
• 4 cloves garlic, peeled and finely minced
• 2 TBS freeze dried parsley flakes
• salt and black pepper to taste

Instructions

1. Make the filling by beating all of the ingredients together until well combined. Set aside.
2. Preheat the oven to 450*F/220*C/ gas mark 7. Line a 9 to 10 inch round shallow baking dish with baking paper. (Such as a pie dish.)
3. Sift the flour, baking powder, soda and salt into a bowl. Drop in the butter. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse bread crumbs with some pieces being about the size of peas.
4. Using a fork, stir in your buttermilk. The dough will be somewhat tacky. Do not overmix. Tip out onto a lightly floured surface.
5. Dust lightly with flour and pat out to a rectangle. Bring both sides in to fold over the center like an envelope. Give a quarter turn and pat out to a rectangle again. Repeat the folding, turning and patting for a total of six times.
6. The last time pat out gently to an 8-inch square. Spread the top of the square with the garlic butter reaching to all of the edges. Roll up tightly into a roll as if you were making cinnamon rolls.
7. Use a sharp knife cut into 8 thick slices and place into the paper lined pie dish. If there is any bits of garlic butter left in the bowl, spread it over the top.
8. Bake in the preheated oven for 15 to 20 minutes, until well risen and golden brown. Serve warm.

Notes

TO MAKE A BUTTERMILK SUBSTITUTE

1. Add 1 TBS lemon juice or vinegar to a cup measure. Pour in whole milk to fill. Leave to clabber for 5 minutes.
2. Whisk together equal amounts of plain full fat yogurt and whole milk to give you the amount needed. Leave to clabber for 5 minutes.

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