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How to Make Garlic Herb Dinner Rolls With Your Bread Machine

Herb and Garlic Yeast 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.

No worries if you don’t have a bread machine, make them by hand or use a stand mixer.

Herb and Garlic Dinner Rolls

One year my mom invited the preacher and his family to join us for Thanksgiving dinner. They were from Texas with no family nearby.

A break from tradition

My mother decided we would have Chop Suey instead of the traditional turkey. At the time, my 12 yr. old self was only thinking how much I would miss our usual mashed potatoes and homemade noodles. I can only imagine how surprised Mr. and Mrs. Preacher were when they showed up to celebrate with us that day.

The food at Thanksgiving is all about tradition for most of us. With that in mind, I have adopted my own Thanksgiving tradition on this blog.

Continuing a tradition

Every year around Thanksgiving, my intention is to share a new dinner roll recipe with you. It must be special without being fussy. The recipe must go well with a varied menu.

Most important? They must taste good with leftover turkey.

Check out these recipes from past Thanksgiving meals

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.



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Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Herb and Garlic Yeast Rolls

Herb and Garlic Yeast Rolls

Yield: 16 rolls
Prep Time: 3 hours
Cook Time: 13 minutes
Total Time: 3 hours 13 minutes

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.

Ingredients

  • 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

Instructions

  1. Melt butter in a small skillet and saute onions, garlic and herbs over medium/low heat until onions are soft. Pour into bread machine.
  2. 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.)
  3. 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.
  4. At the end of the dough cycle, remove dough from your bread machine pan onto a floured surface.
  5. 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.
  6. 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.
  7. 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.)
  8. Turn out on a rack to cool or bottoms will get soggy.

Notes

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. Using dough hook, turn speed to 2 or 3 and continue 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 on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that 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 dough gently and shape as indicated in the recipe.
  • Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 166mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Barb MC

Sunday 20th of January 2019

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.

Paula

Sunday 20th of January 2019

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

Suzanne

Sunday 16th of November 2014

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!

Paula

Tuesday 18th of November 2014

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.

Arthur in the Garden!

Sunday 16th of November 2014

Yummy

Becky

Sunday 16th of November 2014

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.

Paula

Sunday 16th of November 2014

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.

Jen Y

Sunday 16th of November 2014

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.

Paula

Sunday 16th of November 2014

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.