There’s nothing quite like warm, homemade dinner rolls fresh from the oven—especially when they’re brushed with fragrant garlic herb butter and sprinkled with flaky salt. These garlic herb dinner rolls are soft, pillowy, and absolutely irresistible.
They’re perfect for Thanksgiving, holiday dinners, Sunday roasts, or any meal that deserves something special. The dough is enriched with butter and milk for tenderness, and the garlic herb butter takes them over the top. Serve them warm and watch them disappear.
Ingredients
For the Dinner Rolls (makes 12-15 rolls):
- 1 cup (240ml) whole milk, warm (about 110°F / 45°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 4 cups (500g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 large eggs, room temperature
- ½ cup (1 stick / 113g) unsalted butter, melted and cooled
For the Garlic Herb Butter:
- ¼ cup (60g) unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- Flaky sea salt, for sprinkling
Instructions
1. Activate the Yeast: In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy and bubbly.
2. Mix the Dough: In a large bowl or stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and melted butter.
Mix on low speed until a shaggy dough forms, then knead on medium-low for 5-7 minutes until smooth, soft, and elastic. The dough should be soft and slightly tacky but not sticky.
3. First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1-2 hours.
4. Shape the Rolls: Punch down the dough and turn it out onto a lightly floured surface. Divide into 12-15 equal pieces (about 60-70g each). Shape each piece into a smooth ball by cupping your hand and rolling against the work surface.
5. Second Rise: Place the shaped rolls in a greased 9×13-inch baking pan or on a parchment-lined baking sheet, spacing about 1 inch apart. Cover loosely with plastic wrap or a towel and let rise until puffy and nearly doubled, about 30-45 minutes.
6. Preheat and Prep: Preheat your oven to 375°F (190°C).
7. Make the Garlic Herb Butter: In a small bowl, combine the melted butter, minced garlic, parsley, chives, and thyme. Mix well.
8. Bake: Bake the rolls for 18-22 minutes, until golden brown and cooked through.
9. Butter and Serve: Immediately after removing from the oven, brush the hot rolls generously with the garlic herb butter. Sprinkle with flaky sea salt. Let cool slightly, then serve warm.
Pro-Tips for Garlic Herb Dinner Roll Perfection
- Use a Thermometer: Milk that’s too hot can kill the yeast; too cool and it won’t activate. Aim for 110°F (43°C).
- Room Temperature Ingredients: Cold eggs can slow the rise. Let them warm up first.
- Don’t Overflour: The dough should be soft and slightly tacky. Adding too much flour will make rolls dense.
- Shape Smoothly: Proper shaping creates surface tension, which helps the rolls rise tall and round.
- Space for Rising: Place rolls close together in a pan so they’ll rise up, not out, and stay soft.
- Brush Immediately: Brushing with garlic butter right out of the oven allows it to soak into the warm rolls.
- Fresh Herbs are Best: Dried herbs work in a pinch, but fresh herbs add bright, aromatic flavor.
- Make Ahead: You can shape the rolls, place them in the pan, cover, and refrigerate overnight. Let them come to room temperature and rise before baking.
These Garlic Herb Dinner Rolls are soft, buttery, and absolutely irresistible.
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