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
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 these gorgeously light and fluffy garlic-flavored bread rolls.
- The recipe is very customizable. 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.
Timeline and process at a glance
- Prepare dough - 25 mins
- First rise - 60 to 90 mins
- Shape the buns - 10 mins
- Proof the buns - 45 mins
- Bake the buns - 25 mins
- Cool the buns - 15 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.
Garlic butter dinner rolls
- Herbed garlic marinade - 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, egg, 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
- Combine - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.
Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment. - Knead - Continue to knead on medium speed for 8 to 10 minutes. Then, add the butter and continue to knead for 5 to 8 minutes more until you have a soft, smooth, and elastic dough.
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 and shiny, but still slightly sticky shape it 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 doubles 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 it to a well-dusted floured surface. De-gas, reshape into a ball. Then roll it 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 it 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!
Tips for Success
- 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 and then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you 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 doubles 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 the bread in or the low temperature will spread the dough too much
How long will these dinner rolls keep?
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. However, never store bread in the fridge as it dries out.
How do you store bread at room temperature?
You want to keep bread covered in an airtight container or ziplock bag to prevent air from drying them out. For example, I like to use my reusable silicone bags to keep bread fresh.
How to keep dinner rolls soft?
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.
Can I freeze these garlic dinner rolls?
For make-ahead or freezer-friendly dinner rolls, bake the rolls as instructed in this recipe. And, 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.
What do you serve with these dinner rolls?
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.
Printable Recipe
Garlic Rolls
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F /190°C / Gas Mark 5
Difficulty: Easy
Calories: 245kcal
Adjust Servings Here: 12 rolls
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough - about 900 grams - 62% hydration
Garlic butter
- 4 tablespoon Butter
- 2 tablespoon Olive oil
- 2 - 4 tablespoon Minced fresh garlic (or 6 to 8 tablespoon mashed roasted garlic )
- 1 tablespoon Italian herbs
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.4 tablespoon Butter, 2 tablespoon Olive oil, 2 - 4 tablespoon Minced fresh garlic, 1 tablespoon Italian herbs
Dough
- Yeast mixture - In a mixing bowl or measuring cup combine warm milk (110 F), yeast, oil, egg, and sugar. Stir and set aside320 g Warm milk, 7 g Active dry yeast, 30 g Sugar, 15 g Oil, 50 g Egg
- Combine - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated. Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.500 g Bread flour, 9 g Kosher salt
- Knead - Continue to knead on medium speed for 8 to 10 minutes. Then, add the butter and continue to knead for 5 to 8 minutes more until you have a soft, smooth, and elastic dough.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 sticky30 g Butter
- 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 softPro-tip - do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom
- Enjoy!
Recipe Notes & Tips
- 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 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.
Nutrition Information
Calories: 245- kcalCarbohydrates: 39- gProtein: 7- gFat: 7- gSaturated Fat: 3- gCholesterol: 26- mgSodium: 254- mgPotassium: 107- mgFiber: 2- gSugar: 2- gVitamin A: 177- IUVitamin C: 1- mgCalcium: 40- mgIron: 2- mg
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
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Tatyana
Hi Veena!
Is there any way I can use a diary-free alternative and go with almond milk?
Thank you!
Veena Azmanov
Yes, Tatyana. You can definitely use almond or coconut milk to make these rolls.
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.