Garlic Herb Dinner Rolls
If you love garlic and bread then these garlic dinner rolls are a must-try recipe. Light and fluffy as a cloud but rich and fragrant as garlic. A simple and easy recipe that takes 20 minutes to prep, 20 minutes to bake with some proofing time in between
You must love garlic to appreciate these dinner rolls. In our home, we love garlic, yes, my kids included. 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.
Making homemade bread is very common for us and soft, light and fluffy bread like these is our favorite. My kids will enjoy bread on its own
About these garlic dinner rolls
These are similar to my classic dinner rolls but enriched with egg, more butter, garlic and Italian herbs for flavor. The recipe is very simple and easy and does need a little bit of kneading but the result is this gorgeously light and fluffy garlic flavored bread rolls. I kneaded the dough by hand but you can certainly use your stand mixer with the hook attachment.
Also, I’ve used a generous amount of garlic butter to flavor these but feel free to add less or more as you please. You can, of course, make these without garlic as we did in our classic dinner rolls. You can add roasted garlic or parmesan as we did in our roasted garlic and parmesan bread rolls.
These are great to make during the week. Once baked they do keep well in the freezer. The process is very simple
- Knead dough – 10 mins
- Let dough rise once – 45 to 60 mins
- Form the rolls – 10 mins
- Proof the rolls – 30 to 45 mins
- Make the garlic butter – 2 to 3 mins
- Bake the garlic rolls – 20 to 22 mins
Ingredients and Substitutes (Save/Pin)
- 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 1/4 tsp 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. If you prefer you can substitute sugar with 2 tbsp of honey as well.
- Egg – I used one large egg but you can certainly omit the egg. You will need about 3/4 cup less flour.
- Butter – I like adding butter not just to feed the yeast but also to add flavor. You can substitute the butter for 2 tbsp of oil in this recipe.
- Garlic – I’m using freshly grated garlic, you can also use roasted garlic.
Useful Tips and Tools
- A small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
- I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand-mixer is good for home bakers)
- Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
- And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
How to Make Garlic Dinner Rolls – Soft, Homemade (Save/Pin)
Activate yeast
- Ensure milk is warm, not hot (about 110 F).
- Combine milk, yeast, sugar, oil, and egg
- Stir and set aside to foam for 3 mins.
Knead the dough
- Measure the flour and salt in a bowl (you can use an electric mixer).
- Mix in the yeast mixture – stir to combine.
- Transfer to a well-dusted worktop and knead for 2 minutes until soft and elastic. (if using electric mixer knead with the dough hook for 2 minutes on medium speed).
- Then, add the butter and knead again for 2 minutes more
(the dough will again be soft and sticky with the butter but will come together as you knead). Use as little flour as necessary. - The dough should be soft, a little sticky but smooth and shiny (see video).
First rise
- Form the dough into a smooth ball and place in an oiled bowl, seam side down, and coat the surface with oil to prevent drying.
- Cover with a clean kitchen cloth and leave in a warm place for about an hour, until double in size.
Divide and Roll
- When the dough is double in volume.
- Transfer to a well-dusted floured surface.
- Divide the dough into 8 equal portions (see video).
- Hold each piece of dough in your hand and gather all the seams together.
- Place seam side down on the counter surface.
- Place your hand on the ball and move your hand back and forth rolling the ball into your palm, making sure the seams stay down at all times.
- This will compress the dough, which bakes beautifully, as well as seal the seams.
2nd Rise – Proof the rolls
- Grease a 10 x 10 square baking pan, 9-inch cast-iron skillet or similar
- Place the rolls in the pan.
- Cover with a clean kitchen cloth, and
- Let rest in a warm place for about 45 minutes until almost double in size.
Prepare garlic butter
- In a heavy-bottom saucepan melt butter and oil
- Then add the garlic and Italian seasoning.
- Cook on low for a minute
- Cool until ready to use.
Garlic butter and Bake
- Preheat the oven to 190 C /375 F.
- Brush the rolls with the garlic butter
- Bake for about 20 to 22 minutes, until lightly golden on top.
- When baked, brush with more garlic butter.
- Take them out of the pan and cover with a clean kitchen cloth to keep them soft
- Enjoy!
10 Tips for making Soft Garlic Dinner Rolls every single time
- Measure all ingredients ahead of time, so you don’t forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) – about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it’s best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don’t be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Frequently asked questions
If stored properly, these soft dinner rolls will stay for 3 to 4 days at room temperature. They can also be frozen for a month or more. Never store bread in the fridge as it dries out.
You want to keep bread covered in an airtight container or ziplock bag to prevent air from drying them out. I like to use my reusable silicone bags to keep bread fresh.
The best way to keep homemade bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. Keeping these dinner rolls covered will also keep them from drying out.
For make-ahead or freezer-friendly dinner rolls, bake the rolls as instructed in this recipe. Let them cool completely. Once cooled, place them in an airtight freezer-safe ziplock bag. For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.
These are great with any soup, stew, chili, or slow-cooked meat.
Soup, salad and dinner rolls are a complete meal in our home.
They are perfect to soak up the gravy in slow-cooked lamb, beef or chicken dishes.
My kids love lamb stew or chili with this bread.
My kids warm a single dinner roll in the microwave for 30 seconds or more as necessary.
If I am reheating a whole batch of dinner rolls, I like to place them (room temperature) in baking tray wrapped with foil and bake them for 10 to 15 minutes. The foil prevents them from drying out.
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Garlic Dinner Rolls
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Ingredients
FOR THE DOUGH
- 250 ml Milk warm 110F
- 2 tsp Instant yeast
- 1 tbsp Sugar
- 1 tbsp Oil
- 1 Egg large
- 2 tbsp Butter
- 500 grams All-purpose flour
- 60 grams All-purpose flour for kneading
- 1 tsp Salt
GARLIC BUTTER
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 tbsp Garlic
- 1 tbsp Italian herbs
Instructions
ACTIVATE YEAST
- Ensure milk is warm, not hot (about 110 F).
- Combine milk, yeast, sugar, oil, and egg
- Stir and set aside to foam for 3 mins.
KNEAD THE DOUGH
- Measure the flour and salt in a bowl (you can use an electric mixer).
- Mix in the yeast mixture – stir to combine.
- Transfer to a well-dusted worktop and knead for 2 minutes until soft and elastic. (if using electric mixer knead with the dough hook for 2 minutes on medium speed).
- Then, add the butter and knead again for 2 minutes more
- (the dough will again be soft and sticky with the butter but will come together as you knead). Use as little flour as necessary.
- The dough should be soft, a little sticky but smooth and shiny (see video).
FIRST RISE
- Form the dough into a smooth ball and place in an oiled bowl, seam side down, and coat the surface with oil to prevent drying.
- Cover with a clean kitchen cloth and leave in a warm place for about an hour, until double in size.
DIVIDE AND ROLL
- When the dough is double in volume.
- Transfer to a well-dusted floured surface.
- Divide the dough into 8 equal portions (see video).
- Hold each piece of dough in your hand and gather all the seams together.
- Place seam side down on the counter surface.
- Place your hand on the ball and move your hand back and forth rolling the ball into your palm, making sure the seams stay down at all times.
- This will compress the dough, which bakes beautifully, as well as seal the seams.
2ND RISE – PROOF THE ROLLS
- Grease a 10 x 10 square baking pan, 9-inch cast-iron skillet or similar
- Place the rolls in the pan.
- Cover with a clean kitchen cloth, and
- Let rest in a warm place for about 45 minutes until almost double in size.
PREPARE GARLIC BUTTER
- In a heavy-bottom saucepan melt butter and oil
- Then add the garlic and Italian seasoning.
- Cook on low for a minute
- Cool until ready to use.
GARLIC BUTTER AND BAKE
- Preheat the oven to 190 C /375 F.
- Brush the rolls with the garlic butter
- Bake for about 20 to 22 minutes, until lightly golden on top.
- When baked, brush with more garlic butter.
- Take them out of the pan and cover with a clean kitchen cloth to keep them soft
- Enjoy!
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
About Videos – most recipes has two videos – a quick version & longer detailed version. Sometimes a similar recipe video may be used
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Lauren Vavala - Delicious Little Bites
This is such a good recipe to always have on hand. These rolls go with just about any meal – so delicious!
Veena Azmanov
Very true, Lauren. A must-have recipe on hand.
Alisha Rodrigues
Loving that golden brown color and the detailed explanation you’ve shared along. Looks spongy and easy to make. Thanks for sharing
Veena Azmanov
Thank you, Alisha. I hope you try this one soon.
Alice | SkinnySpatula
Looks lush! You had me at garlic butter. I envisaged them with some seafood pasta!
Veena Azmanov
Thanks, Alice, I hope you try these
Amy
Wow these look amazing, I need to try them!
Veena Azmanov
Thanks, Amy. yes, you must try these.
Michelle
We all love garlic in my house, and I know they’re going to love these! I love all the tips you have given too, guaranteed to be perfect!
Veena Azmanov
Thank you, Michelle. Glad you find my tips useful
chandra
oil and butter used inthis receipe. what are the quantities pl.
Veena Azmanov
Chandra, all the recipes are detailed in the recipe card below. Thanks
Annie @ Annie's Noms
These look perfect, I want to dive head first into these rolls! I am such a carb lover, give me all the bread haha!
Veena Azmanov
I hear you, Annie. I love bread too.
Danielle Wolter
I’m not a natural bread baker so i love all the tips you provided here. This is a great recipe!
Veena Azmanov
Thank you, Danielle. Happy my tips are useful.
Adrianne
These dinner rolls are so handy and perfect for so many occasions. I love that they seem simple and easy but that the bread is so fluffy and soft! Yum!
Veena Azmanov
Yes, these are so light and fluffy. You must try.
Anjali
These were so easy to make and turned out perfectly!! They paired really well with a homemade pasta I served to my guests this weekend!
Veena Azmanov
Ah, so happy to hear that Anjali. Yes, garlic bread is always perfect with Pasta
Farah
Fluffy, delicious and with garlic! I’m Sold! I can’t wait to try these, they look delicious!
Veena Azmanov
Thanks, Farah.