How To Make Herb and Garlic Dinner Rolls: Bread Machine
Sneak Preview: Get ready for rolls that steal the spotlight! These Herb and Garlic Dinner Rolls are irresistibly soft with just the right amount of chew, making them the perfect sidekick to roast chicken or turkey. Whether you’re using a bread machine, stand mixer, or your own two hands, these rolls are easy to make and impossible to resist.
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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.
Why Herb and Garlic Rolls are Memorable
- Light texture and chewy crust
- A dinner roll with substance and an assertive personality
- Make fabulous slider buns for leftover turkey or ham
- Mixing and kneading are done with a bread machine
- Notes at the end of the recipe for making by hand or with a stand mixer
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 and Substitutions
- BUTTER:
- Unsalted butter for melt-in-your-mouth flavor
- ONION:
- Fresh, frozen or dried minced onions work well
- GARLIC:
- Use one clove (not the whole bulb) of fresh chopped garlic
- Substitute bottled minced garlic
- Use powdered garlic only if you’re desperate or leave out
- DRIED OREGANO, BASIL, and TARRAGON:
- Dried oregano, basil, and tarragon are ideal but optional if missing one
- WATER:
- Tap water is fine.
- Use spring water if your tap water causes issues
- SALT:
- Table salt or sea salt.
- If using Kosher salt, add ¼ teaspoon extra
- FLOUR:
- Unbleached, all-purpose flour works best
- Bread flour also works.
- Substitute bleached all-purpose flour if that’s all you have
- YEAST:
- Bread machine, instant, or active dry yeast (may rise slower with active dry)
How To Make Garlic Herb Rolls with a Bread Machine
Preheat oven to 400˚F (200˚C) about 10 minutes before you think the rolls will be ready.
FAQ About Herb Rolls with Garlic
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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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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
- 1½ 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
FAQs
Can I Make These Rolls Ahead of Time?
- Option 1: Refrigerate the dough after the bread machine cycle. Press out air, store in a covered container, shape the next day, let rise, and bake. (Cold dough takes longer to rise.)
- Option 2: Shape rolls before refrigerating. Cover and refrigerate overnight. The next day, bring to room temp, let rise until nearly doubled, and bake.
- No, butter before baking can cause a wrinkled crust.
- Brush with butter after baking for a soft crust and shiny finish (though it won’t last long).
- Fresh herbs don’t hold up well during baking. Stick with dried herbs for the best results.
-
Using a Stand Mixer:
- Add the ingredients to the bowl in the specified order in a heavy-duty stand mixer.
- Begin mixing on low speed until all the ingredients are moistened.
- Switch to a dough hook attachment and increase the speed to 2 or 3.
- Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
- Cover the dough and let it rise in a warm place.
- Once risen, gently deflate the dough and shape it as the recipe directs.
- Combine all the ingredients in a large bowl until they form a shaggy ball.
- Turn the dough out onto a floured surface.
- Knead the dough with your hands until it becomes smooth and elastic. Depending on your experience, this may take 10-20 minutes.
- Place the dough ball in a greased bowl.
- Cover the bowl and allow the dough to double in size.
- After rising, gently deflate the dough and shape it according to the recipe’s instructions.
Equipment
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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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.