Garlic Herb Dinner Rolls (So Good, They’ll Disappear Before the Main Course)

Let’s be real: store-bought rolls are fine. These are better.

Soft, pillowy, brushed with melted garlic butter and fresh herbs. They smell like a bakery, taste like a hug, and somehow only require one bowl and zero fancy equipment. Make them for Thanksgiving, Sunday dinner, or just because Tuesday needs bread.

Ingredients

Makes 12 rolls.

For the Dough:

• 3½ cups (440g) all-purpose flour
• 1 packet (2¼ tsp) instant yeast
• 1¼ cups (300ml) warm milk (about 110°F)
• 2 tablespoons honey or sugar
• 1 teaspoon salt
• 1 large egg
• 2 tablespoons melted butter

For the Garlic Herb Butter:

• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme or rosemary
• ¼ teaspoon salt

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl, whisk flour, yeast, and salt. In another bowl, mix warm milk, honey, egg, and melted butter.
2. Pour wet into dry. Stir until a shaggy dough forms.

Step 2: Knead (No Mixer Needed)

1. Turn dough onto a floured surface. Knead 5-7 minutes until smooth and elastic.

Step 3: First Rise

1. Place dough in a greased bowl. Cover. Let rise 1 hour until doubled.

Step 4: Shape

1. Punch down dough. Divide into 12 equal pieces. Roll into balls.
2. Place in a greased 9×13-inch baking dish.

Step 5: Second Rise

1. Cover and let rise 30 minutes. Preheat oven to 375°F (190°C).

Step 6: Bake

1. Bake 18-20 minutes until golden on top.

Step 7: Garlic Butter Finish

1. While rolls bake, mix melted butter, garlic, parsley, thyme, and salt.
2. Brush hot rolls immediately with garlic butter. Serve warm.

Summary

Prep Time: 20 minutes | Rise Time: 1½ hours | Cook Time: 20 minutes

Yield: 12 rolls

Difficulty: Medium (easy, just needs patience for rising)

Storage Notes

Room temp: Keeps 3 days in an airtight container. Reheat in microwave (15 seconds) or oven (350°F for 5 minutes).

Freezer (baked): Freeze up to 3 months. Reheat from frozen at 350°F for 10 minutes.

Freezer (unbaked): Shape rolls, freeze on tray, then bag. Bake from frozen – add 10 minutes.