Herb and Garlic Dinner Rolls are a soft but slightly chewy dinner roll full of garlic and herbs. Your house will smell like a chic little Parisian cafe as they bake. This recipe is written for dough to be mixed and kneaded in a bread machine, shaped by hand, then baked in a conventional oven. No worries if you don’t have a bread machine, make them by hand or use a stand mixer.
One year my mom decided to fix Chop Suey for Thanksgiving dinner. She invited the preacher and his family to join us since they were far from home. At the time, I was only thinking how much I missed the homemade noodles. I can only imagine how surprised Mr. and Mrs. Preacher were when they showed up to celebrate with us that day.
Food at Thanksgiving seems to be all about tradition, doesn’t it. I have adopted my own Thanksgiving tradition on this blog. Every year around Thanksgiving, my intention is to share a new dinner roll recipe with you appropriate for your holiday dinner.
Check out these recipes from past years:
- Sweet Potato Dinner Rolls,
- Browned Butter and Rosemary Dinner Rolls,
- My Favorite Dinner Rolls (for the purists), or our all-time family favorite,
- Helen Corbitt’s Monkey Bread (Not the cinnamon-sugar kind. This one is all butter!) In all these recipes except for the Monkey Bread, I make simple round balls out of the dough and place them into round pans. Check out my video for an easy way to do this.
If you happen to be one of those people who have your Thanksgiving meal brought in, I suggest you try these rolls just to make the house smell like you’ve been busy. The aroma of the herbs and onion sautéed in butter will magically transport you to a little café in Paris. As a matter of fact, I promise you everybody will be asking what smells so good!
Note to my yogurt-making friends:
Got some extra whey in your fridge saved from straining yogurt? You are in luck! Try using whey instead of water in this recipe. Don’t fret if you don’t have whey. These rolls are equally good using water as the liquid.Print
These rolls are a soft but slightly chewy dinner roll that will make your house smell like a chic little Parisian cafe as they bake. Wonderful with a Thanksgiving turkey.
- 4 tablespoons butter
- 3 tablespoons finely chopped onion
- 1 clove garlic, minced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried tarragon
- 1 cup whey (leftover from straining yogurt) or water
- 1 teaspoon salt
- 1-1/2 teaspoons sugar
- 3 cups bread flour
- 1-1/2 teaspoon bread machine yeast
- Melt butter in a small skillet and saute onions, garlic and herbs over medium/low heat until onions are soft. Pour into bread machine.
- Add water, salt, sugar and bread flour. Add yeast last so it does not contact hot butter. (However, adding all the other ingredients should have cooled the butter/spice mixture down by the time you get to the yeast.)
- Select the dough cycle. After about 10 minutes, lift the lid and check the dough. If too wet, add flour one tablespoon at a time. If too dry, add one tablespoon of water. Dough should stick to sides and then pull away cleanly.
- At the end of the dough cycle, remove dough from your bread machine pan onto a floured surface.
- Divide dough into 16 equal pieces and make into round balls.See tutorial here for easy method. Place 8 balls into each of 2 8 or 9-inch round pans that have been sprayed with Baker’s Joy or a similar aerosol flour/oil mixture.
- Cover pans with tea towels or my favorite, hotel shower caps. Set in a warm place to rise until rolls are almost double in size.
- Bake in preheated 375 degree oven for 12-15 minutes until brown. (Internal temperature should be about 190 degrees F if you are a bread-making newbie and like to use a thermometer.)
- Turn out on a rack to cool or bottoms will get soggy.
Keywords: bread, bread machine, dinner rolls, bread machine recipes, herbs, garlic, yeast, holiday meals