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.
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.
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.
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:
Homemade Garlic Herb Dinner Rolls
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
- 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
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 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 9x13" 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!
Notes
Nutrition (this is an estimate)
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!
Ashley Fehr says
I’m so happy to hear that! Thanks Kim!
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?
Ashley Fehr says
I would bake, then freeze and reheat for a few minutes in the oven!
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.
Ashley Fehr says
Thanks Mai! I’m glad to hear that!
Ashley says
These look amazing. Going to make them soon, but I have a question. Do you think these can these be frozen
Ashley Fehr says
I definitely think so! I would warm them slightly before serving.
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
Thanks! I’m so glad you like them! Another problem can be if people add too much flour, as it’s important to fluff the flour and not pack it into the cup.
Markell S says
SOS My rolls turned out like biscuits. Did I do something wrong??
Ashley Fehr says
I can’t say I’ve ever had them turn out that way so I’m not sure what could have gone wrong. Was maybe too much flour added?
Brooke Giannoulis says
Mine also turned out with a biscuit consistency and I used 3 cups flour instead of the 4.
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!
Jessica Barton says
If the milk is to hot the yeast will not activate properly. Same if it is cold.
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?
Thanks!
Gina
Ashley Fehr says
Hi Gina! I’m so sorry that happened 🙁 The top should definitely brown slightly, it sounds like there may have been too much flour added to the dough?
Donna says
For the herbs,do you use dried or ground herbs?
Ashley Fehr says
I used dried
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.
Ashley Fehr says
Thank you for sharing your swaps! I’m so happy they turned out well for you!
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?
Ashley Fehr says
They will definitely be good but if possible I would warm them in the oven on a low temp for just a bit before serving. In a pinch, the microwave will do.
Leigh says
Can i use Savory Nutritional naturl yeast flakes instead or instant yeast?
Ashley Fehr says
I can’t really say as I have never worked with them before.
sleepy gary says
You can certainly add nutritional yeast, but keep in mind that nutritional yeast is dead, so it will not have the same leavening properties as active yeast.
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!
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.
Ashley Fehr says
You know, I rarely knead dough without a stand mixer so I’m not the best judge! It’s definitely doable! You’ll just need a lot of muscle 😉
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.
Ashley Fehr says
That’s very impressive! It’s a lot of work to knead dough by hand! I hope they turned out well for you 🙂
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!
Ashley Fehr says
That is strange! I’ve never tried with bread flour, but I think it should have worked fine?
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! ?
Ashley Fehr says
So glad to hear that! We find them quite flavorful, so I think it’s always a good idea to start small and add in more if it suits your tastes 🙂
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.
Mario says
Could I use bred or strong flour to make the dough??
Ashley Fehr says
I’m sure that will work just fine, though I’ve never tried it myself.
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.
Ashley Fehr says
I’m sorry to hear that. I’ve never though that they were bland! Everyone has different tastes 🙂
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!
Justine says
I don’t have wheat flour so would I use 4 cups of all purpose flour?? Thank you!
Ashley Fehr says
Yes that works just fine!
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!!
Ashley Fehr says
I’m so happy to hear that!
Susan Sackmary says
Can you use all whole wheat flour instead of the two cups of all purpose flour?
Ashley Fehr says
You definitely can! They will be a little denser. I would just make sure to let them rise well 🙂
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!
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?
Ashley Fehr says
Thanks Viv! I have never tried extra sugar, but I’d love to hear how they turn out!
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!!!
Ashley Fehr says
The total time accounts for active time only unfortunately, so prep time plus cook time. It does not automatically add in inactive time.
Lisa says
So do you use 4 cups of flour or just 2?
Ashley Fehr says
You will use the amount of flour listed in the recipe.
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!
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!)
Ashley Fehr says
Oh my word — that must smell incredible!
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!
Ashley Fehr says
You can definitely leave out the seasonings! I wouldn’t add any additional flour in their place
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!
P.S.
This is a 2017 Thanksgiving side this year and I am imagining it becoming a tradition
Jessica Cristanelli says
CAN’T wait…I can NOT wait! =)
Ashley Fehr says
Hi Jessica! Unfortunately I am no expert at baking at high elevations. I would check out this resource here: https://www.kingarthurflour.com/learn/high-altitude-baking.html. Let me know how they turn out!
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
Ashley Fehr says
You may be able to roll them, cover and refrigerate overnight. I haven’t tried, but I’d love to hear if you do!
NinjaHV says
Hi, can I freeze the dough and bake them the next day?
Thanks!
Ashley Fehr says
I actually haven’t ever tried that so I’m not totally sure. If you do try it I’d love to hear how they turn out!
Enerllee5 says
Please advise whether the basil, parsley and thyme for the dough should be fresh or dried.
Thank you for sharing this recipe.
Ashley Fehr says
They are dried
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
Ashley Fehr says
I do it after but I think you can do it before, just as long as they don’t burn
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.
Ashley Fehr says
Oh my word, I need to find that! It sounds amazing!
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.
Jacqie says
Hi There! How do you freeze these? Do you freeze the dough balls or once you’ve baked them? Thanks!
Ashley Fehr says
I freeze them baked and then cover and reheat at a low oven temperature, like 250, just until warm.
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!
Ashley Fehr says
Hi Karla! I usually use 1% so I think either fat free or whole milk will work fine
Sydney Stafford says
I used skim milk and my yeast wasn’t bubbling. I added the sugar in with just the warm milk and yeast and that worked, just adding the sugar in a step earlier
Ashley Fehr says
Yes, sugar can definitely help the process!
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!
Janice says
Hi your recipe is 250g wheat flour and 250g of plain flour? Thanka
Ashley Fehr says
Yes, just what it says in the recipe. You can use all all-purpose if you prefer though.
Mario says
So I could use bred flour too.
Rachel @ Bakerita says
These look so amazingly fluffy and delicious – nothing with garlic and herbs can be bad!! Want one slathered with butter right now 🙂
Ashley Fehr says
The best! Thanks Rachel!
Sarah @Whole and Heavenly Oven says
Oh my gosh I am the HUGEST sucker for homemade dinner rolls. They get me every time and I practically ignore every other part of the meal! LOL. Looooooove all the garlic and herbs on these little babies!
Cynthia says
I made these as buns and were amazing! Would the recipe work as loaves?
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!
Jess says
Hi. Can u pls advise if that was a total of 2 or 4 cups flour?
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.