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Incredible 10-Minute Rosemary Bread Rolls | Easy No Yeast Recipe

Course Bread
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 Bread Rolls
Author Albert Bevia @ Spain on a Fork


  • 3 cups all-purpose flour 360 grams
  • 3 tsp baking powder 12 grams
  • 3/4 tsp sea salt 4.5 grams
  • 1 tbsp dried rosemary 3.35 grams
  • 3 tbsp extra virgin olive oil 45 ml
  • 1 cup cold water 250 ml


  • 1 tbsp extra virgin olive oil 15 ml
  • dash dried rosemary
  • sprinkle all-purpose flour


  1. Add 3 cups all-purpose flour into a large bowl, along with 3 tsp baking powder, 3/4 tsp sea salt and 1 tbsp dried rosemary, mix the dry ingredients together

  2. Then add in 3 tbsp extra virgin olive oil and 1 cup cold water, mix together until you end up with a dough, then get in there with your hands and lightly knead the dough inside the bowl for 30 to 45 seconds or until all the ingredients are well combined, shape the dough into a ball

  3. Sprinkle some all-purpose flour into a clean flat surface, add the ball of dough on top, cut it in half and shape each half into a ball, cut each ball into 6 evenly sized pieces for a total of 12 pieces of dough, shape each one into a ball

  4. Grase a 8-inch round baking pan with some extra virgin olive oil, add the balls of dough into the pan, making sure they´re all in a single layer but compacted together, brush a kiss of extra virgin olive oil over the doughs and sprinkle with some dried rosemary

  5. Add the baking pan into a preheated oven, bake only option (bottom heat), 210 C - 425 F

  6. After 20 minutes change the oven setting to the bake + broil option (bottom + top heat) and go for another 5 minutes, the remove from the oven and transfer the bread rolls into a bread basket, best served warm, enjoy!

Recipe Notes

Get the 8-Inch Round Baking Pan I used to make these bread rolls