A delicious and easy recipe for garlic and rosemary rolls that go perfectly with delicious, warming soup.
These soda bread rolls are most delicious when eaten warm, straight from the oven. The flavours of rosemary and garlic make them delicious and moreish. My favourite way to eat them is with soup and I've included some of my favourite soup recipes below.
Vegetarian soup recipes
- Tortellini soup recipe
- Curried parsnip soup
- Spiced butternut squash and sweet potato soup
- Tomato soup with basil
- Pea and mint soup
I made these rosemary and garlic soda bread rolls as part of a duo of vegan breads to serve with Heinz soups*.
Garlic bread is always popular here so the garlic and rosemary rolls went down well too. I like to make them with a mix of spelt flour and plain flour but you can use whatever you have to hand - soda breads are very forgiving and usually work whatever flour you put in.
Pin garlic and rosemary rolls for later
How to make vegan garlic and rosemary rolls
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Rosemary and garlic soda bread rolls recipe (vegan)
- 100 g plain flour
- 100 g spelt flour or use 200g plain flour if preferred
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 2 cloves of garlic finely chopped
- 1 tbsp rosemary finely chopped
- 200 ml soya yoghurt
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non-stick baking paper.
- Mix together 100g plain flour, 100g spelt flour, 1/2 tsp salt and 1/2 tsp bicarbonate of soda in a large mixing bowl.
- Stir through 2 cloves chopped garlic and 1 tbsp finely chopped rosemary.
- Finally mix in 200ml soya yoghurt.
- With floured hands divide the mixture into four portions and place on the prepared baking tray.
- Bake in the oven for 20-25 minutes until brown and cooked through.
- Delicious served warm or will keep for a day or so in an airtight container.
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*Disclaimer: this is a collaborative post with Heinz soups