Garlic Herb Dinner Rolls
These homemade garlic dinner rolls are ultra-soft, fluffy, and rich in flavor, thanks to fresh herbs, garlic, and buttery goodness. Easy enough for everyday baking and impressive enough for celebrations, they’re a must-try for bread lovers.
Equipment
- 1 Stand Mixer with Dough Hook Attachment – for kneading the dough effortlessly and efficiently.
- 1 9×13 Baking Pan – to bake the rolls evenly with a perfect golden crust.
- 1 Silicone Pastry Brush – to brush the garlic herb butter over the rolls before and after baking.
- 1 Mixing Bowl (large) – for proofing the dough in a warm, oiled environment.
- 1 Dough Scraper or Bench Knife – for portioning and shaping the rolls evenly.
Ingredients
For the Dough:
- 1 cup whole milk warmed to 110–115°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 2 tablespoons + 1 teaspoon granulated sugar divided
- 2 large eggs lightly beaten
- ¼ cup unsalted butter melted and cooled
- 1 teaspoon garlic powder
- 1 ½ teaspoons fine sea salt
- 3 ½ to 4 cups bread flour plus extra for dusting
- ¾ tablespoon fresh rosemary finely chopped
- 2 tablespoons fresh parsley finely chopped and fully dried
- 1 teaspoon dried oregano
For the Garlic Herb Butter:
- 6 tablespoons unsalted butter melted
- ½ tablespoon Italian seasoning
- 3 cloves garlic minced
Instructions
- Activate the Yeast: In the bowl of a stand mixer, combine the warmed milk and 1 teaspoon of sugar. Sprinkle in the yeast, stir gently, and let it sit for about 10–15 minutes until bubbly and foamy. This ensures the yeast is alive and active—if there's no foam, discard and try again with new yeast.
- Mix the Wet Ingredients: Attach the dough hook to your stand mixer. Add the remaining 2 tablespoons of sugar, beaten eggs, melted butter, garlic powder, and salt into the activated yeast mixture. Mix on medium speed until everything is well blended.
- Form the Dough: Gradually add in 3 cups of bread flour, one cup at a time, while mixing on medium-low speed. Use a spatula to scrape the sides as needed. Slowly incorporate additional flour, ¼ cup at a time, until the dough starts to come together and pulls away from the sides of the bowl. You’re looking for a dough that is soft, slightly sticky, and elastic. Avoid over-flouring.
- Knead and Add Herbs: Turn the mixer to medium-high and knead the dough for about 3 minutes, or knead by hand for 8–10 minutes until smooth and stretchy. Reduce speed and mix in rosemary, parsley, and oregano until evenly distributed. Turn the dough out onto a lightly floured surface and knead for another 3–4 minutes. The dough should bounce back slowly when poked.
- First Rise: Shape the dough into a ball and place it in a lightly oiled mixing bowl, turning once to coat all sides. Cover tightly with plastic wrap or a clean towel. Let it rise in a warm, draft-free space for about 1 hour, or until it has doubled in size.
- Shape the Rolls: Punch down the risen dough to release air. Transfer it to a clean, lightly floured surface. Divide the dough in half, then cut each half into six equal portions (you’ll have 12 pieces total). Shape each piece into a smooth ball by pulling the sides underneath and pinching the bottom.
- Second Rise: Arrange the dough balls evenly in a greased 9×13-inch baking dish. Cover again with plastic wrap or a towel, and let rise in a warm spot for 1 to 1.5 hours, or until the rolls are noticeably puffy and have nearly doubled.
- Preheat and Prepare the Butter: While the rolls are finishing their rise, preheat your oven to 350°F. In a small bowl, mix together the melted butter, Italian seasoning, and minced garlic for the garlic herb butter. Once the rolls have risen, brush the tops generously with the butter mixture.
- Bake to Golden Perfection: Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and the rolls are tall and fluffy. For extra shine and flavor, brush the rolls again with melted butter as soon as they come out of the oven.
- Serve and Enjoy: Allow the rolls to cool slightly in the pan, then serve warm. They’re perfect alongside soups, roasts, or as a flavorful side to any meal.
Notes
- Flour Amount: Start with 3 ½ cups of flour and add more only as needed. The dough should be moist and soft, not dry or stiff.
- Herb Tips: Be sure to pat the parsley completely dry before adding to the dough—excess moisture can alter the dough texture.
- No Stand Mixer? You can knead the dough by hand. It will take about 8–10 minutes of firm kneading to develop the gluten structure.
- Warm Rise Environment: A good place for proofing dough is inside a turned-off oven with the light on, or near a warm window.
- Make Ahead: You can shape the rolls, cover tightly, and refrigerate overnight before the second rise. Let them come to room temperature and rise before baking the next day.
