Homemade Garlic Herb Dinner Rolls

Prep Time 30 minutes
Total Time 55 minutes
Servings 12 rolls

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Homemade dinner rolls that are easier than you think, with a step by step recipe video and tons of garlic herb flavor! They’re perfectly soft and fluffy. Includes how to recipe video


long image overhead of pan of garlic herb rolls in white baking dish

I’m curious: how often do you guys make your own yeast breads, buns or rolls?

For me, I think it actually used to be something I did more often a year or two before (right when I posted these Buttery Bread Machine Rolls), but lately I haven’t been into it that much. It’s easy to find good quality bread and buns these days (and they’re inexpensive, too!), so often I give in and just buy it.

butter being brushed on a pan of garlic herb dinner rolls with pastry brush

But I think there’s nothing as therapeutic for me as playing with yeast dough in the kitchen when I’ve got nowhere else to be. It’s such a labor of love, and the results are out of this world (and yes, there are some great store bough or bakery breads but nothing like the bread you make yourself!). It also opens up the world of other yeast breads — cinnamon buns or these Homemade Dinner Rolls perhaps??

One benefit of making your own bread is you can sample it just minutes after it’s out of the oven (<— amazing). Also, that smell.

hand grabbing garlic herb dinner roll out of white bowl

I am a bit obsessive when it comes to good smelling things. Hand soaps, lotions, shampoos, cleaning products, wax melts. Ooooh, my wax melts.

I think I have about 20 different scents in my stash and I am always on the hunt for more.

And let me tell you — if they made one that captured, “Fresh Homemade Bread”, I would be all over it. That and banana bread. If someone as equally enthusiastic as I am could dream those up for me, that would be great, thanks. Maybe a new line of products here on The Recipe Rebel? Kitchen inspired wax melt scents?

Don’t encourage this madness. Just keep scrolling.

homemade garlic herb roll split in half on white plate and a knife with butter rests on the edge

And since it’s not summer yet, I’m still in full-blown soup-with-a-side-of-bread mode, and these Garlic Herb Rolls are perfect for dunking. They are soft, fluffy, and flavorful but not overpowering. No need to be intimidated if this is your first time baking with yeast! You’ve just got to take it slow and not rush the rise — that’s what’s going to get you those fluffy buns.

Looking for more homemade bread recipes? Try this No Knead Artisan Bread or this Whole Wheat Bread!

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Homemade Garlic Herb Dinner Rolls

4.48 from 38 votes
Homemade dinner rolls that are easier than you think, with a step by step recipe video and tons of garlic herb flavor! They’re perfectly soft and fluffy.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Cuisine American
Course Bread and Baked Goods
Servings 12 rolls
Calories 246cal


  • 1 cup warm milk not hot — I microwave on high for about 45 seconds
  • 3 teaspoons instant yeast
  • 1/2 cup butter softened
  • 1/4 cup sugar 50g
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon parsley
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 2 cups whole wheat flour (or use all purpose) 250g
  • 2 cups all purpose flour 250g

Garlic butter:

  • 1 tablespoon butter melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley


  • In a large bowl (the bowl of your stand mixer if using), whisk together milk and yeast. Let sit for 5-10 minutes until bubbly — this is how you know your yeast is working.
  • Add butter, sugar, eggs, salt, garlic powder, parsley, basil and thyme and mix with whisk or stand mixer until eggs are beaten (butter may still be a little chunky, and that's okay).
  • Add the flour gradually, one cup at a time, and mix with a dough hook (or your hands!). Add just enough so that the dough is smooth but slightly sticky. Place in a greased bowl and turn to coat the ball of dough. Cover with plastic wrap or a clean towel and set in a warm place to rise for 60-90 minutes, until doubled.
  • Lightly grease a 9×13" pan and roll dough into 12-14 balls, creating as smooth a top as possible. Place in pan with the seam down and cover to let rise for about 30 minutes, until doubled again.
  • Meanwhile, heat oven to 350 degrees F.
  • Bake for 22-25 minutes, until medium golden brown.
  • Garlic butter: Stir together melted butter, garlic powder and parsley and brush over rolls if desired. Serve warm.
  • These freeze perfectly, so make a big batch to keep for later!


*Nutrition information is estimated and will depend on types and brands of products used. Calculated without additional garlic butter.

Nutrition Information

Calories: 246cal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Fiber: 3g | Sugar: 6g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Kelianne Pilliod says

    In what world does 90- 120 minutes of rise time not factor into the 55 minute prep time? Very misleading.

  2. Catherine Nelson says

    Tried this yesterday yesterday and so good. I would like to ask if you use dried or fresh herbs Ashley?

    Have tried many of your recipes and enjoyed all. Thank you

    • The Recipe Rebel says

      Hi Catherine! So glad you enjoyed the recipe! Thank you for the kind review! You can use either but I tend to use dried for these rolls.

  3. Marcy says

    These look so tasty and I can’t wait to try them. Do you kneed them for a certain amount of time or just until the flour is mixed in? Thank you

    • The Recipe Rebel says

      Hi Marcy, I do them just as Step 3 says: Add the flour gradually, one cup at a time, and mix with a dough hook (or your hands!). Add just enough so that the dough is smooth but slightly sticky.

  4. Nell says

    A lovely recipe. However, novice bakers could be disappointed if they only read your total time before starting the recipe. There is between 90 and 120 minutes of rising time that must be allowed for. So your total time is actually that PLUS the 55 minutes you state, or almost 3 hours which needs to be allotted to prepare these rolls.

  5. Tim says

    Made these for a family dinner tonight and they were fantastic. Can it be made in to a loaf and baked as bread? Would any of the ingredients need to be changed.

    • Lorraine white says

      I have to say these are absolutely wonderful! The only thing is when I make them I o ky use 2 cups flour ? If I used 4 cups it would be all flour and wouldn’t work. Your recipe is great but are you sure it requires 4 cups flour ?? Besides that they are awesome!!

      • Ashley Fehr says

        Hi Lorraine! The recipe is correct. If you are not fluffing your flour and it is packed into the cup, then you will need less, but in reality you are not using less flour. The recipe also says that you will add enough flour to make a soft dough.

      • Gertrude says

        Lorraine, how on earth did you get away with only 2 cups of flour without the dough being crazy sticky? I for sure used the full 4 cups. Lovely recipe, I forgot the salt (silly me) but otherwise turned out amazing!

  6. Jessica says

    Hi! I want to make these this weekend and wanted to know if I just used whole wheat flour, would that change it too much? and just for kicks, would that change the calorie count as well? Thank you!

  7. Bonnie says

    I make this recipe lots. But I never make the buns. What I do is roll it out like cinnamon buns and spread it wth garlic butter then sprinkle it with cheese, parmigiana and cheddar or mozzarella and roll up. Cut and put in pan. Rise and bake. Easy and super delicious. A family favourite!!

  8. Alyssa says

    Hi! These look amazing and I definitely plan to make these when I move into my new apartment and have a house warming party. If I want to just use all-purpose flour how much should I use? Sorry just confused by the measurements of the two types of flours.

  9. Kim Drusch says

    I’m nervous to try a new recipe when I have company but this one looks so good I couldn’t resist. Big family reunion and these rolls were the most talked about item at dinner. They smelled great, they looked great and the dough had a wonderful texture to work with. Thanks for a great recipe!

  10. Sarah says

    These look amazing!! I’m going to try them for thanksgiving but traveling so they’ll need to be made ahead of time. Can they travel unbaked or should I bake, freeze then reheat at thanksgiving?

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