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
- In a large bowl, whisk flour, yeast, and salt. In another bowl, mix warm milk, honey, egg, and melted butter.
- Pour wet into dry. Stir until a shaggy dough forms.
Step 2: Knead (No Mixer Needed)
- Turn dough onto a floured surface. Knead 5-7 minutes until smooth and elastic.
Step 3: First Rise
- Place dough in a greased bowl. Cover. Let rise 1 hour until doubled.
Step 4: Shape
- Punch down dough. Divide into 12 equal pieces. Roll into balls.
- Place in a greased 9×13-inch baking dish.
Step 5: Second Rise
- Cover and let rise 30 minutes. Preheat oven to 375°F (190°C).
Step 6: Bake
- Bake 18-20 minutes until golden on top.
Step 7: Garlic Butter Finish
- While rolls bake, mix melted butter, garlic, parsley, thyme, and salt.
- 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.
