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    Homemade Garlic Herb Dinner Rolls + RECIPE VIDEO

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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

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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

    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.

    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

    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.

    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

    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 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

    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.

    If you’re still unsure, take a look at my recipe video below:

    Print Pin Recipe

    Homemade Garlic Herb Dinner Rolls

    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.
    Course Bread and Baked Goods
    Cuisine American
    Prep Time 30 minutes
    Cook Time 25 minutes
    Total Time 55 minutes
    Servings 12 rolls
    Calories 246kcal
    Author Ashley Fehr

    Ingredients

    • 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
    • 3/4 teaspoons 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

    Instructions

    • 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 will still be a little chunky, and that's okay).
    • Add the flour and mix with a dough hook (or your hands!) until 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 9x13" pan and roll dough into 12-14 balls. Place in pan 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!

    Notes

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

    Nutrition (this is an estimate)

    Nutrition Facts
    Homemade Garlic Herb Dinner Rolls
    Amount Per Serving
    Calories 246 Calories from Fat 81
    % Daily Value*
    Total Fat 9g 14%
    Total Carbohydrates 34g 11%
    Dietary Fiber 3g 12%
    Sugars 6g
    Protein 7g 14%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel -- I love to see what you're making!
    Homemade Garlic Herb Dinner Rolls
    Prep time:
    Cook time:
    Total time:
    Serves: 12
    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.
    Ingredients
    • 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 (50g) sugar
    • 2 eggs
    • 3/4 teaspoons salt
    • 1 teaspoon garlic powder
    • 1/2 teaspoon parsley
    • 1/2 teaspoon basil
    • 1/2 teaspoon thyme
    • 2 cups (250g) whole wheat flour (or use all purpose)
    • 2 cups (250g) all purpose flour
    • Garlic butter:
    • 1 tablespoon butter, melted
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon dried parsley
    Instructions
    1. 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.
    2. Add butter, sugar, eggs, salt, garlic powder, parsley, basil and thyme and mix with whisk or stand mixer until eggs are beaten (butter will still be a little chunky, and that’s okay).
    3. Add the flour and mix with a dough hook (or your hands!) until 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.
    4. Lightly grease a 9×13″ pan and roll dough into 12-14 balls. Place in pan and cover to let rise for about 30 minutes, until doubled again.
    5. Meanwhile, heat oven to 350 degrees F.
    6. Bake for 22-25 minutes, until medium golden brown.
    Garlic butter:
    1. Stir together melted butter, garlic powder and parsley and brush over rolls if desired. Serve warm.
    2. These freeze perfectly, so make a big batch to keep for later!
    Serving size: 1/12 rolls Calories: 246 Fat: 9g Carbohydrates: 34g Sugar: 6g Fiber: 3g Protein: 7g
    Notes
    *Nutrition information is estimated and will depend on types and brands of products used. Calculated without additional garlic butter.

     

     

     

    Comments

          • 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!

            Reply

    2. 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?

      Thanks!
      Gina

      Reply

    4. 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.

      Reply

    5. 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?

      Reply

    7. 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?

      Reply

      • 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

        Reply


        • 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

          Reply

          • 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!

            Reply

    8. 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.

      Reply

        • 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.

          Reply

    9. 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!

      Reply

    10. 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! ?

      Reply

      • 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?

        Reply

        • 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.

          Reply


    12. 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.

      Reply

    13. 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?

      Reply

      • 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!

        Reply


    15. 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!!

      Reply


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

      Please advice an alternate for eggs.

      Reply

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

        Good luck!

        Reply

    18. 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?

      Reply

    19. 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!!!

      Reply

    20. 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?

      Reply

      • 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!

        Reply

    21. 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!)

      Reply

    22. 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!

      Reply

    23. 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!

      P.S.

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

      Reply

    24. 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

      Reply

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

      Reply

    27. 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

      Reply

    28. 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.

      Reply

    29. 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?

      Reply

      • 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.

        Reply

    31. 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!

      Reply

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

      Reply

      • 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!

        Reply

    36. 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!

      Reply

      • 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.

        Reply

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