How To Make Herb and Garlic Dinner Rolls: Bread Machine

Sneak Preview: These Herb and Garlic Dinner Rolls are soft and slightly chewy dinner rolls that pair perfectly with roast chicken or turkey. Mix and knead with a bread machine, stand mixer, or your hands.

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

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If you like to have your holiday meals brought in, I suggest you try these herb and garlic rolls 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.

Every year around Thanksgiving, I share a new dinner roll recipe with you. It must be memorable without being fussy. Some recipes I’ve introduced include Sweet Potato Dinner Rolls, Browned Butter and Rosemary Dinner Rolls, and Helen Corbitt’s Monkey Bread (this one is savory). Here’s a collection of 17 dinner roll recipes if you want more choices.

Four Reasons Why These Herb and Garlic Rolls Will Make Memories

  1. The texture is light, and the crust is a bit chewy. Try these if you like a dinner roll with substance and an assertive personality.
  2. These rolls make fabulous slider buns for leftover turkey or ham.
  3. Leave the mixing and kneading to your bread machine. Nothing does it better.
  4. No worries if you don’t have a bread machine; make them by hand or use a stand mixer. See the notes at the end of the recipe.

Happy Cooks Speak Up

“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! “–BARB

ingredients needed for herb dinner rolls Pin
Note: Use unbleached all-purpose flour or bread flour. The choice is yours.

Ingredients and Substitutions

  • BUTTER: I always use unsalted butter. I haven’t tested this recipe with olive oil, but I suspect it would also work.
  • ONION: Fresh or frozen onions are equally good. Substitute dried minced onions if it’s more convenient, or leave out the onions.
  • GARLIC: Use one clove (not the whole bulb) of fresh chopped garlic or one teaspoon of bottled minced garlic. Only use the powdered garlic if you’re desperate. You can always leave it out if preferred.
  • DRIED OREGANO, BASIL, and TARRAGON: Combining all these herbs is amazing. But if there’s one you don’t have, it won’t ruin the recipe to leave it out.
  • WATER: Tap water is fine. Use spring water if your water has lots of minerals and you’ve found it to be problematic in the past.
  • SALT: I usually use table salt or sea salt. If you want to use Kosher salt, add ¼ teaspoon of salt.
  • FLOUR: I usually use unbleached all-purpose flour in this recipe, but bread flour also works. Substitute bleached all-purpose flour if that’s what you have available.
  • YEAST: Any bread recipe can be made in a bread machine with bread machine yeast, or instant yeast. Due to modern formulations, you can also use active dry yeast because it doesn’t need to be dissolved first. Be aware that active-dry yeast may take longer to rise.


How To Make Garlic Herb Rolls with a Bread Machine

Heat the butter, onions, garlic, and spicesPin
Heat the butter, onions, garlic, and spices in a small or medium skillet over medium heat until the onions soften. Pour immediately into the bread machine pan (the water you add next will cool the butter).
all ingredients added to bread machine panPin
Add cool water and the remaining DOUGH ingredients to the bread machine pan with the yeast last.
Dough starting to clump immediately after the machine starts to mix the dough.Pin
Select the DOUGH cycle and press START. Lift the lid to make sure the paddles are engaged, and the dough is clumping.
dough should look like this when the kneading is done.Pin
The dough should be smooth and elastic when the kneading phase is nearly finished. The bottom and sides of the pan should be fairly clean. The dough is slightly sticky and will hold a shape.
Dough should be doubled in size by the end of the DOUGH cycle. Pin
The dough should like this close to the end of the DOUGH cycle. This is a quick-rising loaf. If your kitchen is warm, check the dough early–before the DOUGH cycle ends.
Pulling the dough out of the bread machine pan.Pin
Pull the dough from the bread machine pan onto a lightly floured surface.
Shaping dough into a ball.Pin
Lightly compress the dough and shape it into a ball.
making balls from the dough.Pin
Divide the dough into 16 equal portions. Pull the dough from the bottom to the top and pinch it together to make balls with your fingers. Move the ball in a circular motion and keep pinching the new edges until the ball is smooth and round. Watch the video below to see this in action. It’s easier to learn this by watching somebody.
dough balls arranged into 8-inch cake pans and covered with a cheap shower cap.Pin
Arrange balls inside two 8-inch circular cake pans. Grease the pans beforehand if they aren’t non-stick. Cover with a tea towel or cheap shower caps.

Preheat oven to 400˚F (200˚C) about 10 minutes before you think the rolls will be ready.

rolls should bump into each other when they are ready to bake.Pin
Rolls are ready to bake when doubled, and when they bump into each other.
baked herb rolls on cooling rackPin
Bake at 400˚F (200˚C) until the rolls are golden brown. Remove to a cooling rack so the rolls won’t get soggy bottoms.

FAQ About Herb Rolls with Garlic

Can I make these rolls ahead of time?

Make the dough the day before and refrigerate it after removing it from the bread machine. Press the air out of the dough and store it in a large, covered container. The next day, shape the rolls, allow them to rise again, and bake them as usual. The rise time will take longer because the dough is cold when you shape it.

You can also shape the rolls before refrigerating the dough. Shape the dough after removing it from the bread machine as directed above. Cover with plastic and place the shaped rolls into the refrigerator overnight. The next day, allow the rolls to come to room temperature and rise until almost double the original size. Bake as directed.

Should I brush these rolls with butter before baking?

I don’t recommend brushing rolls with butter before baking. In my experience, butter before baking makes the finished crust wrinkle. If you like the buttery taste and shiny finish, brush your rolls after baking. The shiny finish that butter produces doesn’t last. The butter will dry quickly and make the crust slightly softer, but it’s pretty while it lasts.

Can I use fresh herbs instead of dried herbs?

Fresh herbs do not tolerate the baking process very well. I recommend dry herbs for this recipe.


Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.


Herb and Garlic Dinner Rolls on a towel.Pin
Yield: 16 rolls

Herb and Garlic Rolls (Bread Machine Recipe)

These rolls are soft but slightly chewy dinner rolls. They will make your house smell like a chic Parisian cafe as they bake. Wonderful with a Thanksgiving turkey.

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5 from 19 votes
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Video

Prep time: 30 minutes
Cook time: 13 minutes
Mixing & Rising Time: 2 hours 15 minutes
Total time: 2 hours 58 minutes

Ingredients
 

  • 4 tablespoons (57 g) butter
  • 3 tablespoons (10 g) onion, finely chopped
  • 1 clove garlic, minced
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried tarragon
  • 1 cup (227 g) cool water
  • 1 teaspoon table or sea salt
  • 2 teaspoons granulated sugar
  • 3 cups (360 g) all-purpose unbleached flour
  • teaspoon instant yeast

Instructions

  • Melt 4 tablespoons (57 g) butter in a small skillet and sauté 3 tablespoons (10 g) onion, finely chopped, 1 clove garlic, minced, ¾ teaspoon dried oregano, ¾ teaspoon dried basil, and ¾ teaspoon dried tarragon, over medium/low heat until the onions are soft. Pour immediately into the bread machine pan to cool. (Or use your microwave: Place the butter, onions, garlic, and herbs into a microwave-safe measuring cup and microwave on HIGH for 2-4 minutes or until the onions soften.)
  • Add 1 cup (227 g) cool water (on top of the butter mixture to cool it down), 1 teaspoon table or sea salt, 2 teaspoons granulated sugar, 3 cups (360 g) all-purpose unbleached flour, and 1½ teaspoon instant yeast in the order listed.
  • Select the DOUGH cycle, then push START.
  • When the machine starts to mix, lift the lid and check the dough to make sure the paddles are engaged. The dough should start to clump immediately. Recheck 12-15 minutes later. Open the lid and watch the dough knead. The dough should stick to the sides, then pull away cleanly. If the dough is too wet, add flour one tablespoon at a time. If the dough is too dry, add one tablespoon of water. Allow time between each addition for the dough to absorb the water or flour before adding more.
  • At the end of the DOUGH cycle, check to ensure the dough has doubled in size. If so, remove the dough from your bread machine pan onto a floured surface. (If your house is on the warm side, check the dough before the DOUGH cycle finishes.)
  • Divide the dough into 16 equal pieces and form them into round balls. See the video tutorial for how I shape the balls. Place 8 balls into each of two 8-inch round pans. If you don’t have non-stick pans, spray with Baker’s Joy or a similar aerosol flour/oil mixture.
  • Cover the pans with tea towels or cheap shower caps. Set in a warm place to rise until the rolls are almost double in size.
  • Preheat your oven to 400˚F (200˚C) for about 10 minutes before you think your rolls will be ready to bake.
  • Bake for 12-15 minutes until golden brown.
  • Remove the dinner rolls to a cooling rack to prevent the bottom of the rolls from getting soggy.

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 the dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate the dough gently and shape it 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

Serving: 1roll | Calories: 117kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 170mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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24 Comments

  1. 5 stars
    Love this recipe, the rolls are delicious and they freeze/defrost well. (I have a small family at home, we won’t eat 16 rolls in one sitting. 😅) They’re also great for sharing with friends and family. We added on butter and some cheese on top and it was delicious too! Thank you so much for sharing!

    Quick question- when I make this I set the loaf size to 1.5 lbs on my bread machine, is this right? Does it matter when you’re just using the dough cycle?

    1. Hi Alex,

      I’m thrilled to hear from you that your rolls were delicious.

      The answer to your question is, “It doesn’t matter, when using the DOUGH cycle.”

  2. Bonnie Vee says:

    8.5 – remove shower cap

    1. Oh no!! Did you put the rolls in the oven covered? Yikes.

  3. 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.

  4. 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!

  5. 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.

  6. 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

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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. 🙂