Preview: This Herb Bread Machine Recipe with Garlic makes a soft and slightly chewy dinner roll that begs to be served with roasted chicken.
If you like to order in your Thanksgiving meal, I suggest you try these herb and garlic-flavored 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.
No worries if you don’t have a bread machine, make them by hand or use a stand mixer.
Continuing a tradition
Every year around Thanksgiving, I like to share a new dinner roll recipe with you. It must be special without being fussy.
Most important? They must taste good with leftover turkey.
Ingredients and substitutions:
- BUTTER: In my book, there is no substitution for butter. I always use salted butter. Substitute unsalted butter if that’s what you have.
- ONION: Fresh or frozen onion are equally good.
- GARLIC: For the best flavor and fragrance, fresh garlic is best.
- DRIED OREGANO, BASIL, AND TARRAGON: The combination of all these herbs is amazing. But if there’s one you don’t have, it won’t ruin the recipe to leave it out.
- WHEY or WATER: Whey is the yellowish liquid strained from yogurt. If you happen to have some, it works great in this recipe. Otherwise, water is good.
- SALT: My recipes are all tested with Kosher salt. Use whatever salt you have.
- BREAD FLOUR: Substitute all-purpose unbleached flour for bread flour. As a last resort, use all-purpose bleached flour.
- YEAST: Any bread recipe can be made with with bread machine yeast, instant yeast, or active-dry yeast because it doesn’t need to be dissolved first. Be aware that active-dry yeast may take longer to rise.
Check out these recipes from past Thanksgiving meals
- Sweet Potato Dinner Rolls,
- Browned Butter and Rosemary Dinner Rolls,
- 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.
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.
What would you like to make next?
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p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Herb Bread Machine Recipe with Garlic (Dinner Rolls)
- 4 tablespoons butter
- 3 tablespoons onion - finely chopped
- 1 clove garlic - minced
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried tarragon
- 1 cup water - (or use whey leftover from straining yogurt)
- 1 teaspoon table salt
- 1-1/2 teaspoons granulated sugar
- 3 cups bread flour - 360 gr
- 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 the dough from your bread machine pan onto a floured surface.
- 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 a preheated 375˚F oven for 12-15 minutes until brown. (Internal temperature should be about 190˚ F if you are a bread-making newbie and like to use a thermometer.)
- Turn out on a rack to cool or the bottom of the rolls will get soggy.
Alternate Mixing Instructions:Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. Active dry yeast tends to rise slower initially but will catch up eventually.