Thursday, 7 February 2013

Garlic and cheese soda bread rolls

It's always a huge shame when you're cooking dinner, realize you're out of bread when bread would be delicious, and then realize you don't have three hours to make yeast bread. For those moments, I have prepared this recipe! These puff up like muffins in the pan with big puffy domed tops. They come out soft and fluffy on the inside, and when vet tech husband tried one (fresh out of the oven!) he split it perfectly in half with just his hands, saw the soft inside and picturesque steam rising out of it, and declared it to look "like food on TV". That's good enough for me!

Preheat oven to 425F.

Sift 2C AP flour, 2C whole wheat flour, 2tsp baking soda and 4tsp baking powder into a large bowl. If the bran bits in the whole wheat flour get stuck in the sieve, just pour them back into the bowl - you're sifting it to get air into it.

Add at least 5tbsp garlic powder, more if you like garlic, and about 1-2tbsp of mixed dried herbs (I used mixed Italian herbs and some parsley), and 1/2-3/4C shredded cheese such as mozzarella or cheddar. Pick the herbs and cheese depending on what you want to pair them with - if you're making a chicken dish, rosemary and thyme might be a good choice!

Mix in 3C water until fully combined. Prep a 12-cup regular-size muffin pan, either with Pam or with oil and flour, and fill each cup right to the top. Bake for 30mins.

These are seriously delicious as snacks or as rolls to go with dinner and you don't have to start them three hours before everything else!


  1. garlic and cheese IN the rolls. Now that sounds fabulous. ;) Gotta love the convenience of these!

    1. Yee, hi Sally! These are actually softer than any of the yeast breads I've made! I'm going to try out a sweet version soon, too :) Thanks for commenting!