Garlic Rolls - Dinner Rolls

If you love garlic bread, then you must try these herbed garlic rolls from scratch. My light and fluffy dinner rolls are infused with garlic butter and Italian herbs. A simple and easy recipe that takes 10 minutes to prep the dough, 20 minutes to bake the rolls with some proofing time in between.

Table of Content

• Why make these rolls
• Ingredients and substitutes
• Step by step instructions
• More dinner rolls
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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In our home, we love garlic, yes, my kids included. In fact, I use garlic and in almost everything I make. My favorite is, of course, roasted garlic. I can slather it like butter on bread and the smell does not bother me at all. In fact, herbed garlic butter over soft, light, and fluffy homemade bread is absolute heaven!

Why make these rolls

• The recipe is very simple and easy. In the video I've kneaded it by hand but you can use a stand mixer with the hook attachment. The result is this gorgeously light and fluffy garlic flavored bread rolls.
• The recipe is very customizatble. I've used a generous amount of garlic butter and herbs but, feel free to add less or more as you please.
• You can also add roasted garlic or parmesan as we did in our roasted garlic and parmesan bread rolls.
• Once baked, these garlic rolls keep well in the freezer too.
• The process is also very simple.
  • Knead dough - 10 mins
  • Herbed garlic butter - 5 mins
  • Let dough rise once - 45 to 60 mins
  • Form and proff- 10 mins + 30 mins
  • Bake the garlic rolls - 20 to 22 mins

Ingredients and substitutes

• Flour - Often, bread flour is recommended for making homemade dinner rolls or any homemade bread. And yet, I have been making it now for over 15 years and I always use all-purpose flour.
• Instant dry yeast - I like to use instant dry because I've always had great success with it. If you have to use active dry yeast you will need 2 ¼ teaspoon or one packet. And, if you use fresh yeast you will need about 21 grams. Also, it's not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
• Sugar - The sugar here is not really to add sweetness. So no, the one tablespoon won't make your homemade dinner rolls sweet. The sugar and fat in this recipe are usually to feed the yeast. Just as you need warm liquid to activate the yeast you need sugar and fat to strengthen it and let it grow. However, if you prefer, you can substitute sugar with 2 tablespoon of honey as well.
• Egg - I used one large egg but you can certainly omit the egg. And, if you do, you will need about ¾ cup less flour.
• Butter - I like adding butter not just to feed the yeast but also to add flavor. Also, you can substitute the butter for 2 tablespoon of oil in this recipe.
• Garlic - I'm using freshly grated garlic, you can also use roasted garlic.

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Step by step instructions

Herbed garlic butter

• In a heavy-bottom saucepan melt butter and oil. Then add the garlic and Italian seasoning. Simmer on low for a minute. Remove from heat and cool until ready to use.
  Pro tip - this can be kept in the fridge for up to 2 weeks and is perfect to brush on fish or chicken as well as to brush on toast.

Yeast mixture

• In a mixing bowl or measuring cup combine warm milk (110 F), yeast, oil, and sugar. Stir and set aside to foam for 3 mins.
  Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

Dough

• Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
  Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
• Knead
  • By hand - transfer to a well-dusted worktop and knead for 2 to 3 minutes (video shows kneading by hand)
  • Stand mixer - once all the flour is well incorporated knead on medium for 2 minutes
• Then, add the butter and knead again for 3 minutes more by hand or 2 minutes on the stand mixer
  Pro-tip - avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky
• When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
• Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.
  Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.

Divide and shape rolls

• When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log.
  Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
• Using a dough scraper divide this log into 3 portions and then each of those portions into 4 again. This should give you 12 dinner rolls.
  Pro-tip - Alternatively, you can divide the dough into 9 and use a 9 x 9-inch square baking pan. Or make 12 mini rolls and use an 8-inch round or quarter sheet pan.
• Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-flour surface while still holding it in your hand.
• Loosen the grip on the dough and roll back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
  Pro-tip - the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll.
• Grease a 9-inch cast-iron skillet or 9 x 9-inch square baking pan with oil. Place the rolls in seam side down.

Proof and bake

• Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.
  Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
• When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
• Brush the rolls with the herbed garlic butter. Bake for about 20 to 22 minutes until lightly golden on top. When baked, brush with more garlic butter.
  Pro-tip - brushing again is optional but adds a nice intense garlic flavor and keeps the top crust soft too.
• Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft
  Pro-tip - do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom
• Enjoy!

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More dinner rolls

• No-Knead Knotted Rolls
• Roasted Garlic Parmesan Bread Rolls
• Whole Wheat Dinner Rolls
• Olive Sun Dried Tomato Dinner Rolls
• See all bread recipes

Frequently asked questions

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Printable Recipe