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Cheesy Garlic and Chive Rolls

Say goodbye to greasy garlic bread and hello to these super soft garlic & chive dinner rolls! No yeast means no waiting for the bread to rise, so you can have fresh, warm buns on the table at a moment’s notice. 

Servings: 10

Serving Size: 1 roll (100g)

Prep Time: 10 minutes

Total Time: 45 minutes

Nutrition Facts: 282 calories / 44g carbs / 13g protein / 5.5g fat 

Portrait - Cheesy Garlic and Chive Rolls


For the Savory Streusel:

  • 2 tablespoons (18g) flour

  • 2 teaspoons (10g) sesame seeds

  • 1 teaspoon garlic salt

  • ½ teaspoon Italian seasoning

  • ½ tablespoon butter (room temperature)

For the Dinner Rolls:

  • 1 ½ cups (327g) full-fat cottage cheese

  • 4 (200g) large eggs (divided)

  • 2 tablespoons (24g) sugar 

  • 2 garlic cloves

  • 1½ teaspoons apple cider vinegar

  • 1 teaspoon baking soda

  • 4 cups (500g) all-purpose flour 

  • ¼ cup (12g) fresh chives (finely chopped)

  • 1½ teaspoon baking powder

  • ½ teaspoon salt

  • ¼ cup (25g) shredded Parmesan cheese


  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone liners.

  2. To make the savory streusel, combine 2 tablespoons of flour, sesame seeds, garlic salt, and Italian seasoning in a small bowl. Using your fingertips, rub the butter into the flour until the mixture takes on a crumbly, sand-like appearance. Cover and place in the fridge until ready to use. 

  3. To make the dinner rolls, place the cottage cheese, 3 of the eggs, sugar, and garlic in the bowl of a food processor and blend until smooth. In a separate bowl, stir together baking soda and vinegar (baking soda will fizz) and add to the cottage cheese mixture.

  4. Whisk together flour, chives, baking powder, and salt in a large bowl. Add the cottage cheese mixture and, using your hands or a large spatula, work into a loose, shaggy dough.

  5. Turn the dough out onto a lightly floured surface and gently knead until the flour is fully incorporated and the dough forms a smooth, cohesive ball. No need to go overboard here – because this bread is leavened with baking powder, not yeast, less is more when it comes to kneading.

  6. Divide the dough into 10 equal-sized balls and place on prepared baking sheets, five to a sheet. 

  7. Make the egg wash. Lightly whisk the remaining egg with one tablespoon of water and brush a small amount on the surface of each roll. Sprinkle the rolls with parmesan cheese and top with a generous pinch of savory streusel.

  8. Bake for 30-35 minutes, until the buns are puffed and golden brown. Serve warm, garnished with additional chives, if desired.


  1. These dinner rolls taste best warm from the oven, but can be reheated in the microwave on HIGH for 15-20 seconds

  2. Rolls will keep in an air-tight container at room temperature for up to three days. Leftover rolls can be frozen for up to 3 months. To reheat frozen rolls, let thaw completely at room temperature and microwave for 15-20 seconds before serving.

  3. To make a high protein garlic spread to serve with the rolls, blend any leftover cottage cheese with garlic salt and fresh chives (to taste). Macros not included.

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