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Herb Bread Machine Recipe with Garlic: Shaped into Dinner Rolls

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.

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

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

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?

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments are required.

Hope to see you again soon!

p.s. If you have any questions or suggestions, you can email me privately: Paula at

Yield: 16 rolls

Herb Bread Machine Recipe with Garlic (Dinner Rolls)

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.

Prep Time 3 hours
Cook Time 13 minutes
Total Time 3 hours 13 minutes


  • 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 (360 grams) bread flour
  • 1-1/2 teaspoon bread machine yeast


  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 the dough from your bread machine pan onto a floured surface.
  5. 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.
  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 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.)
  8. 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. Using a dough hook, turn speed to 2 or 3 and 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 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: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it. Be aware that it may be a little slower acting than instant yeast, but it'll get there.

Nutrition Information:



Serving Size:


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


Tuesday 1st of September 2020

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.


Tuesday 1st of September 2020

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


Friday 10th of July 2020

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.


Saturday 11th of July 2020

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

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.


Sunday 20th of January 2019

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


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!


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


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