easy homemade bread

Garlic Bread Rolls – No Yeast Bread

by

Try this easy no-yeast bread recipe for baking delicious garlic bread rolls. These bite-sized garlic rolls are perfect with pastas and soups. Adding a bit of garlic and shredded cheese makes these fresh bread rolls irresistible, and the butter finish takes them over the top.

What You Need to Make Garlic Bread Rolls

1 cup ALL PURPOSE FLOUR (plus ¼ cup extra flour for working the dough)
1½ tsp BAKING POWDER
½ tsp SALT
1 cup plain GREEK YOGURT
1 Tbsp minced GARLIC
½ cup shredded CHEESE
2 Tbsp melted BUTTER
¼ tsp GARLIC POWDER
¼ tsp DRIED PARSLEY
(or use 1 Tbsp fresh chopped parsley)

garlic bread rolls
garlic bread bites served with zoodles

How to Bake Garlic Bread Bites

  • Preheat the oven to 475˚ Fahrenheit.
  • Place flour, baking powder, and salt in a large bowl and mix.
  • Add in yogurt and stir until the dry ingredients are just combined into the wet ingredients and begin to ball together.
  • Turn the dough ball out onto a floured surface.
  • Sprinkle lightly with flour and knead the dough just a couple of times and form into a ball. Don’t overwork the dough.
  • Flatten the dough ball slightly and top with the shredded cheese and minced garlic topping. Use whatever cheese or combos of cheese you like. A touch of Parmesan adds a great flavor.
  • Fold up the dough around the garlic and cheese and knead lightly to incorporate the ingredients throughout the dough.
  • Flatten dough again, then cut into 16 wedges. Roll each wedge into a ball and place on a parchment covered baking sheet. Check current pricing for parchment paper on Amazon.
  • If dough becomes sticky while forming the rolls and handling, just lightly dip your fingertips in oil, or dust lightly with flour.
  • Bake rolls at 475˚F for 10-14 minutes, until golden brown.
  • While the garlic rolls bake, mix together melted butter, garlic powder, and parsley.
  • When rolls have colored up and baked through, remove the bread from the oven and let the rolls cool for 10 minutes.
  • Then roll each garlic bread bite in the seasoned melted butter.
  • Serve with anything or nothing, because they are fantastic in every way.

For another easy no-yeast bread recipe, try this Classic Biscuit Recipe.

Thanks for checking out our garlic bread rolls recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our bread recipe video!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Share and Enjoy !

Rosemary Bread Recipe without a Mixer

by
rosemary bread

You can make a delicious homemade rosemary bread recipe following step-by-step with Mama Redbuck. It takes very few ingredients, and just a little time–mostly waiting for the bread to rise–but it’s well worth it. The recipe below is for one loaf of bread, but bake two at a time and then freeze one for later!

Ingredients for Rosemary Bread Recipe

2 cups sifted ALL-PURPOSE FLOUR
2 Tbsp softened BUTTER
1 Tbsp SUGAR
1 Tbsp dry active YEAST
2-3 Tbsp freshly chopped ROSEMARY
1 tsp SALT
1 cup of WATER

How to Make a Rosemary Bread Loaf

Set the butter out to soften and come to room temperature.

In a bowl, add 1 cup of warm tap water, about 130 degrees–not too hot! Stir in the sugar until dissolved, and then add in the yeast and stir lightly. Allow the dish to sit for about 10 minutes to bubble up.

Into a small dish, sift ½ cup flour and set aside.
In a larger mixing bowl, add 2 cups of sifted flour, salt, the finely chopped rosemary, and about ⅔ of the softened butter. Mix.

Stir the yeast mixture into the bowl and combine with the flour to form a loose ball.

Flour a flat surface with some of the flour from your sifted ½ cup of flour. You will use this flour for kneading your dough, but don’t use more than this amount, in fact, use as little of the flour as you can, only as needed for working the bread. The less flour you use, the lighter and airier your bread will be.

Roll the dough from your bowl onto the floured surface and knead for about 10 minutes, using only as much flour as you need to keep the dough from sticking as you work it. Kneading warms and stretches the gluten strands in the dough which will make for a light and airy loaf of bread instead of a dense bread brick. Nobody likes a bread brick.

rosemary bread
Light and airy rosemary bread!

My mom uses a bread proofing bowl, and you can check here current prices for a Dough Basket on Amazon. Or you can just use a regular bowl, but lightly coat the bowl with olive oil before adding in the dough ball, and be sure to roll the ball around in the bowl to coat the dough with oil as well.

Place the dough bowl in a warm place and let the dough rise for about an hour, until the dough has roughly doubled in size.

Once the dough has risen, flour your knuckles and punch the dough down, then remove the dough from the bowl and flatten and roll up by hand, then set aside for 5 more minutes.

You can bake the bread in any oiled pan or cooking sheet, but for a nice loaf, use a loaf pan. My mom likes to lightly oil the sides of the pan with olive oil and then cut a rectangle of parchment paper for the bottom of the pan.

After 5 minutes, the dough will have risen a bit, so press the dough down again and shape into a loaf that fits well into the loaf pan. Return the dough to a warm area and let it rise again for about 45 minutes, or until the dough has once more doubled in size.

After rising, bake the bread in an oven preheated to 375 degrees Fahrenheit for about 30 minutes, until lightly brown.

Remove the rosemary bread from the oven and then remove the bread from the loaf pan and place the bread on a cooling rack. If you turn the rosemary bread over and tap the crusty bottom, it will feel hollow inside, which is great, because that means you have baked a wonderfully light loaf of bread.

While the bread is still warm, brush it with the remaining butter you set out earlier.

And that’s it, you are now the proud owner of the most delicious, light and airy rosemary bread on the planet. If you bake this bread for someone, they will become your slave for life…just saying.

For another tasty Mama Redbuck bread recipe, try this extra-fancy loaf of Homemade Pesto Parmesan…it’s pretty stellar, so check it out.

parmesan pesto bread

Thanks for checking out this rosemary bread recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We really appreciate you watching our videos…Thanks for the support!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^)

We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Share and Enjoy !

Pesto Bread Recipe with Parmesan Cheese

by
parmesan pesto bread

Bake a delicious homemade Pesto Bread Recipe following this step-by-step instruction with Mama Redbuck. Mama bakes the best homemade bread from scratch and this is a fancy braided bread recipe that will wow your family.

What you need to make Pesto Parmesan Bread

5 ½ cups unbleached BREAD FLOUR
2 cups WARM WATER (approx. 130 degrees F)
2-4Tbsp OLIVE OIL
2 Tbsp SUGAR
½ cup SKIM MILK POWDER
1 Tbsp KOSHER SALT
1 Tbsp INSTANT YEAST
PESTO (approx. 1 cup divided between loaves)
1 cup PARMESAN CHEESE (shredded and divided)
a sprinkle of CORN MEAL ……………..recipe makes 2 loaves

How to this Pesto Bread Recipe

Sift 5 ½ cups of unbleached bread flour. Bread flour has a higher gluten count than all-purpose flour; gluten holds in the gases released by the yeast, enabling the bread to rise.

In a bowl, add 2 cups of warm water (approx 130 degrees F). Add 2 Tbsp olive oil, sugar, milk powder, salt, and yeast. Mix well.

1 cup at a time, add the sifted flour into the bowl until the dough thickens. Do not add all of the dough into the bowl. As soon as the dough in the bowl reaches a density forming a sticky ball, remove dough from the bowl and place onto a surface coated with flour. Continue adding the sifted flour to the ball, turning and folding the flour into the dough ball.

Continue this kneading process for 8-10 minutes, adding dough as needed (the entire 5 ½ cups may not be needed). Kneading transforms the dough into a more elastic consistency, enabling the gluten in the dough to better trap the gases from the yeast.

After kneading, place the dough into a bowl coated with 1 Tbsp of olive oil. The bowl should be at least twice the size of the dough ball. Cover bowl and set aside for 45-60 minutes to allow the dough to rise. The dough will expand to approx. double in size.

pesto Bread recipe

When dough has risen, push a floured fist into the top of the dough—this will release the gas. Remove dough from bowl and divide into equal halves. Mama Redbuck uses a kitchen scale to weigh her dough and divide equally; size is important because you want equal-sized loaves that will bake evenly. If you don’t have a scale, just estimate the size, but make sure the loaves are fairly close in size.

With a rolling pin, spread one of the dough halves into a square approx. 9 X 14 inches. Spread ½ cup of prepared pesto evenly over the flattened dough. Sprinkle top with ½ cup shredded, parmesan cheese.

Roll up the dough and toppings into a 14 inch “burrito” shape, folding and pinching the ends shut. With a sharp knife, cut lengthwise down the center of the rolled bread, creating halves. Cut gingerly, being mindful not crush the layers of dough, and leave one of the very ends attached so as to not separate the halves completely. Fold the bread halves into a braid. Keep the cut sides of dough facing upward.

Coat a loaf pan with olive oil and sprinkle the bottom of the pan with a light dusting of corn meal; this will help keep the bread from sticking to the bottom of the pan as it bakes. Transfer braided bread “face-up” into pan and cover. Repeat this processes with the other dough half and then set the 2 loaf pans aside for 1 hour to allow them to continue to rise.

After the loaves have risen, place them in an oven pre-heated to 375 degrees F and bake approx. 35-40 minutes.

Remove bread from oven. Parmesan cheese and pesto may be melted to the inside of the pan and you may need to cut around the edges of the pan with a knife. Remove loaves and place on a cooling rack, but don’t let the bread cool for too long before cutting off a slice—it’s delicious warm.

Getting into baking? My mom uses a Danish Whisk in this recipe, and you can check here for current prices for a Danish Whisk on Amazon.

Give this Parmesan Pesto Bread Recipe a try and let me know what you think, and for another tasty bread dish, watch Mama Redbuck cook up a beautiful Rosemary Bread Recipe.

rosemary bread

Thanks for checking out our non-alcoholic Bananas Foster Recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our recipe videos!

Should you even eat bread? Of course! But what does the New Yorker say about gluten?

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^)

We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Share and Enjoy !

Follow Me!

Share