Herb Bread Machine Recipe with Garlic: Shaped into Dinner Rolls

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Sneak Preview: This Herb Bread Machine Recipe with Garlic makes a soft and slightly chewy dinner roll that begs to be served with roasted chicken.

Herb Bread Machine Recipe with Garlic--ready to eat dinner rolls

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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 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

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.


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If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

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Herb Bread Machine Recipe with Garlic (Dinner Rolls)

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.
5 from 15 votes
Prep Time 30 mins
Cook Time 13 mins
Mixing & Rising Time 2 hrs 15 mins
Total Time 2 hrs 58 mins
Course Bread
Servings 16 rolls

Ingredients

  • 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

Instructions
 

  • 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.
  • Divide dough into 16 equal pieces and make into round balls. See video tutorial for an 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 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.

Video

Notes

 

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.

Nutrition

Nutrition Facts
Herb Bread Machine Recipe with Garlic (Dinner Rolls)
Serving Size
 
1
Amount per Serving
Calories
 
113
Calories from Fat 27
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
8
mg
3
%
Sodium
 
172
mg
7
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Bread
Cuisine: American
Keywords: herb and garlic bread machine recipe, herb and garlic yeast rolls
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20 Comments

  1. Maureen | Orgasmic Chef says:

    “The aroma of the herbs and onion sauteed in butter will magically transport you to Paris.” You got me right there. Must make because I’d love to be back in Paris. 🙂

    1. Please take me with you. 🙂

  2. This looks so yummy. I love bread machine recipes.

    I tried to pin this but can’t find a pin for it on your boards. When I tried pinning it myself it won’t come up through the link to this post? I’d love to have save this to try for Thanksiving.

    1. Thanks for the heads-up Jen. I pinned it to my board. Also, if you hover over the picture (and hold your mouth just right) a little pin-it button will appear.

      1. Thankyou!

        I didn’t thinka bout hovering over the picture though I did try that after your suggestion & th epin didn’t come up. I did pin it through your board though.

        I’ve followed you for a long time now & love your blog.

  3. Thanks, Paula. These sound lovely, a real meal maker. I don’t know which one to try! Have a great holiday with your loved ones.

    1. Ah…..so many choices. I have trouble making a decision most every time I decide to make bread, so often, I just ask the nearest person around me what they are hungry for.

  4. Paula, I love your cute story of chopsuey, that would be pretty funny. We sister-in-laws have been able to take control of holiday dinners for the last 10 or 12 years and one year we decided to do Mexican theme for Christmas dinner and my mother-in-law was not happy, and I think we kinda did it just because we knew we could 🙂 Love your rolls, one year I sent the link to one of the gals coming to our house for Thanksgiving and we all enjoyed your recipe for rolls!

    1. Hi Suzanne,
      Thanks for the good laugh about your Mexican dinner. One year I did a Cajun thanksgiving. We still had turkey (a turducken) and dressing (with a decidedly Cajun twist) but I could tell I was skating on thin ice.

  5. 5 stars
    I’ve been making these since I saw the recipe in 2014! Have used for Thanksgiving and Christmas, as well as “regular” days! The fragrance while cooking is heavenly. We also enjoy using them for sliders. Thanks, Paula, for the recipe.

    1. Thanks Barb! I agree regarding the fragrance. Worth making just to make the house smell good.

  6. 5 stars
    I’ve been making these since I saw the recipe in 2014! Have used for Thanksgiving and Christmas, as well as “regular” days! The fragrance while cooking is heavenly. We also enjoy using them for sliders. Thanks, Paula, for the recipe.

  7. Hi Paula,
    I was just reading your recipe for the Herb and Garlic Yeast Buns. I’d like to add more garlic. Would this affect the recipe?

    Can this recipe be used to make as a loaf of bread instead? If so, what adjustments would be required to the recipe. I’m thinking that the bake time would be longer.

    Would like to make this tomorrow. Hope to hear from you soon.

    1. Hi Ruth,
      I don’t think it would hurt anything to add more garlic.

      I haven’t tried making a loaf with this recipe. The rolls are pretty soft. I’m sure you could make a loaf, but I’m guessing it wouldn’t be very sturdy. You might try making a loaf with 3-4 large rolls inside a loaf pan like you see in this brioche loaf (towards the bottom of the post. If you decide to try it, let me know how it goes

  8. Loved these rolls with lasagna for my family. They were so easy to make and for a fun presentation I shaped them like a wreath.

    1. I’m so glad to hear you liked them, Chelsea. I make these rolls just to make the house smell good.

  9. 5 stars
    Thank you for this wonderful recipe. It has been a staple at our Thanksgiving (and other meals, too!)since I saved it in 2014. Paula, I think of you as my kitchen smells like Heaven! Happy Thanksgiving!

  10. Christine says:

    5 stars
    They are on their final rise and I’ll be putting them in the oven shortly. I do have a question though. I want to know how to time them to be ready for dinner. If I make them earlier in the day is there a way to slow down their second Rise? Can you do that? Should you do that? Thanks.

    1. Hi Christine,

      Yes, there are some ways to control the time-of-arrival:
      1. Change the amount of yeast. If you want the dough to take all day to rise, reduce the yeast drastically. In a hurry, increase it a bit. This might take some experimenting to figure out the exact amount you need to use. Using less will only improve the flavor.
      2. Manipulate the environment. Put the dough in the fridge after the DOUGH cycle ends to give you more time. But remember to allow time for the dough to warm up and rise again before baking. Of course, the longer the dough sits in the fridge, the more time you will need to allow on the other end before baking.
      3. Temperature is not the only factor. Humidity can also speed things up. That’s why placing your bread inside a microwave oven with a boiling cup of water can cause a fast rise. (Don’t turn the oven on with the bread in there.)
      4. You can make most bread dough recipes the day before and chill after the DOUGH cycle ends. The next day, remove the dough and make out your rolls. You may have to let the dough warm first so you can manipulate it. This will add an hour, plus or minus.
      If you have any questions, write back.