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Homemade Garlic Herb Dinner Rolls

Prep Time 30 mins
Total Time 55 mins
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 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.

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Homemade Garlic Herb Dinner Rolls

4.74 from 15 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 mins
Cook Time 25 mins
Total Time 55 mins
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. 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.

  2. 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!

  3. 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!!

  4. 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.

  5. 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!

  6. 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?

  7. Mai huong says

    I really surprised on this recipe. After all steps i got the best results on herbed rolls. Soft, light and fluffy with garlic and rosemary. I replaced thyme to rosemary cause i think thyme quite strong for me in this recipe.Thank you for sharing amazing recipe.

  8. Cookies4kids says

    These rolls turned out as light and fluffy as can be. It was hesitant to try the recipe because so many people posted that they were biscuit like and did not rise. I believe it may be because they did not let the machine knead the dough long enough to develop the gluten properly. You must let them knead for a good 5 minutes in the mixer before turning out the dough for the first rise. They are absolutely beautiful and will be a favorite recipe.

        • Ashley Fehr says

          Hi Brooke! I’m sorry to hear that! As long as you quit adding flour when the dough reaches the correct consistency (as noted in the recipe), there shouldn’t be any reason for them to turn out like biscuits. A cup of flour can be anywhere from 125 to 175 grams so it’s important to either weight the flour or go by the feel of the dough. I hope that helps!

  9. Gina says

    Hi Ashley, i made the bread tonight. It was my first time to bake a bread with yeast. The top did not brown and was crusty. Is tthe bread suppose to be with a crusty top?. Im not sure if i over proof it. I notice that it did not grow while baking and it took longer than 25 mins.
    What did i do wrong?


  10. Veronica says

    These are delicious. I veganized the recipe. I used coconut milk from a can because that was all I had, follow your heart vegan butter and egg replacer (red mill brand). I was nervous but the recipe was so easy they worked out very tasty. I also doubled the seasoning because I wanted a stronger flavor. I imagine non veganized these would be amazing but as I made them they are delicious and I’d make them again. I have a stand mixer but was to lazy to use it.

  11. Meg says

    I’m hoping to make these for Thanksgiving at my sister’s house, but the oven will be busy with other dishes! If I bake them the day before will they still be good? Any hints?

  12. Joanne says

    If making a batch to freeze, should they be just rolled out and then froze….or should they be rolled out and then let rise before freezing?

    • Ashley Fehr says

      I think you could do it either way but for best results you may want to try freezing before rising, and then letting them thaw and rise for several hours at room temperature before baking

      • Shey says

        Do you do the first rise, before rolling and freezing? Also how’s long in Freezer before putting rolled rolls in a bag? Do you cover during the flash freeze or just leave on pan? Sincerely Sheila

        • Ashley Fehr says

          Hi Sheila! I actually usually bake completely and then freeze. They reheat easily in the microwave on top of a paper towel or on low heat in the oven after thawing! You should be able to roll the buns, then flash freeze (I would thaw and do the second rise just before you bake), and place in a freezer bag. I would flash freeze on a baking sheet just until they’re firm to touch but not leave them too long. I hope that helps!

  13. Melanie says

    I came across the recipe today and my sister is having Thanksgiving dinner at her house tomorrow, so it’s too late for me to make these for that dinner. I’m planning to make them for Christmas dinner instead.

    How easy is it to make the dough without a stand mixer? I don’t have one and I’d like to give these a try. My poor parents and sister’s family are guinea pigs for new recipes.

      • Susan says

        I just made them and did it all by hand. I used a hand whisk, and when I added the sugar & butter I switched to a wooden spoon, and continued with the spoon after the flour was added. I had to add just a tad more flour and use my hands before putting into the lightly greased bowl for it to rise the first time. I have arthritis and DDD in my neck and it affects my arms, I did good today.

  14. Kellie says

    Made them with bread flour versus all purpose and they turned out like biscuits somehow??
    Still very tasty! Just not the soft goodness I wanted! Will try again and see if they get better!

  15. Monique says

    These were so light & fluffy but needed more than called for amount of seasonings! Followed recipe as stated & were delicious; amount of seasonings certainly a matter of personal taste!! Adding this recipe to my numerous bread/roll collection! ?

    • Letha says

      I made them. My was dense and heavy in texture.
      I added more seasonings and two tablespoons of honey.
      How do i get them fluffy?

      • Ashley Fehr says

        I’m sorry to hear that! They are best fresh out of the oven or warmed, but they shouldn’t be dense and heavy. I would make sure that your yeast is still good and your water isn’t too hot or too cold as that will help make your rolls extra fluffy.

  16. Caitlin gannon says

    I made these tonight and they tasted like they were missing something. Almost tasted blan/ flavorless. Only thing I can think of is not enough salt. Might try making them again because the dough smelt wonderful.

  17. Rosemarie says

    I’d like to try this recipe. I am a novice at bread making. Can I use bread flour and all purpose or only one type?

    • Ashley Fehr says

      I have never tried this recipe using bread flour, so I can’t really say. I try to keep my recipes to regular all purpose or whole wheat flour just for simplicity. I don’t think you need bread flour, but you can definitely try it!

  18. Tammy says

    Great roll recipe. The recipe makes 12 large rolls. I have made this recipe twice now. I used 1t. salt and doubled the spices the second time and we enjoyed the extra flavor. These rolls are easy to make and freeze well. Thanks for the recipe… will definitely be make again!!

  19. Chaitali says

    Is there any way to skip egg in this recipe else all looks amazingly yummy.

    Please advice an alternate for eggs.

    • Ashley Fehr says

      I can’t really advise an alternative to the eggs, but there are lots of dinner rolls recipes made without eggs if you take a look. I hope that helps!

    • Jenni says

      You can remplace eggs by using water and chia seeds. I’m not sure about the proportions, you can google it.

      Good luck!

  20. ViV says

    Great recipe! First time making dinner rolls. I let them raise for an extra hour after I divided the dough, they turned out so light and fluffy. And the flavor with the herbs is a nice touch. Will be making these again!
    Can I add extra sugar and omitt the herbs to turn it into sweet dinner rolls?

  21. Jesse says

    Making this right now and I was super excited to make it because it says total time 55 minutes and then you make it and it says rise for 60-90 min!!! I’m kinda mad about that because now I’m half way through making this and it won’t be ready in time for dinner because the total time is way off please fix!!!

  22. Cyndi Page says

    I just purchased a new bread machine and am getting back into baking bread. This recipe looks great and I can almost smell it! Just wondering if you ever use a bread machine for mixing and kneading your dough before baking. I put off buying one for yrs and consequently stopped baking bread since my arthritis is so bad in my hands and wrists. Anyway I am thinking of halfing this recipe and mixing and kneading in my bread machine then baking as normal in the oven. Any ideas or hints for this?

    • Ashley Fehr says

      Hi Cyndi! I haven’t since my bread machine died a number of years ago, but I used to love prepping the dough in the bread machine! I honestly can’t remember much about it, so I would look into your manual and follow the instructions there, but the recipe itself should work fine. Let me know how it goes!

    • Nakita says

      I used my breadmaker to knead the dough and for the first rise. It worked great. I put the flour in last, just before the yeast.

  23. Ashleigh says

    I can’t wait to make these! They look great. Also… you can get a baked bread candle from The Candle Lab (OH/PA but they ship!)

  24. Carlena Landon says

    I made these buns not too long ago and they were very yummy and fluffy I’ve been asked to make them again for Christmas but the family wants these as well as regular dinner rolls. Could i make these without the garlic and herbs and make regular ones? Should I add more flour do you think? Thanks for sharing!

  25. Jessica Cristanelli says

    Hi, Ashley!

    I live at high elevation, any changes I should heed? Can wait to smell these bad boys baking! I’m a home-made-bread-scent-fanatic myself!


    This is a 2017 Thanksgiving side this year and I am imagining it becoming a tradition

  26. Carolyn says

    Hi I want to make these for Thanksgiving which is next week for us and I was wondering can I make them the day before and bake them on Thanksgiving Day

  27. Enerllee5 says

    Please advise whether the basil, parsley and thyme for the dough should be fresh or dried.
    Thank you for sharing this recipe.

  28. Amal says

    Hi, I know I’m late, but I had one question, do we spread the garlic butter before baking or after the rolls are baked? If done after baked, can we do it before baking too? For added flavor

  29. Elisabeth Montgomery says

    I cannot wait to try this recipe. Nothing better than warm bread and garlic.

    I am obsessed with yummy smells too and actually found a banana bread wax melt scent at Wal-Mart.

  30. Teressa says

    These look so good. I want to make them tomorow but just want to clarify the yeast. I googled active dry yeast vs instant and it said for instant that it should be combined with other dry ingredients then warm liquid added and active dry yeast is added directly to warm liquid. It also said instant only takes about 10 minutes to double vs 2 hours for active. So I am assuming you are using active dry yeast not instant but want to make sure as I am new to bread making. What I have is Fleischmann’s active dry yeast. Will that work?

    • Ashley Fehr says

      Hi Teressa! That’s a good question! And no, I am using instant yeast and I use it just like I said. Active dry yeast should work just as well, but I prefer to use instant yeast for everything because I just find it rises better and more easily, I still let it bloom and rise just like active dry yeast. You should be able to use active dry the same way.

  31. Karla says

    Can you tell me if it matters whether I use whole milk or fat free milk for bread recipes? What is your experience with this? Thanks again, so glad I found your blog!

  32. Lynne Tan says

    Hi, these look so good I don’t know if you have any left but are they still soft and fluffy the next day

    • Ashley Fehr says

      Hi Lynne! They are still soft but it’s not quite the same as fresh. If you make them ahead, I would just put them in the pan in the oven on a low heat (maybe 250 degrees F) for 5-10 minutes until they are warm again. They should be just as good as fresh then!

  33. Gayle @ Pumpkin 'N Spice says

    I hardly ever make my own bread or rolls from scratch, mainly because I’m too lazy! But when I do, it’s totally worth the effort. And seeing these makes me want to do it all the time. Love the garlic herb flavors, Ashley! Definitely my version of a perfect dinner roll!

    • Ashley Fehr says

      It is exactly what’s listed. 2 cups of whole wheat, 2 cups of all purpose. If you don’t like the taste or texture of whole wheat buns, you can use all all purpose.

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