Herb Dinner Rolls with Garlic are a soft but slightly chewy yeast roll from your bread machine. Your house will smell like a chic little Parisian cafe as they bake. They absolutely cry out to be served with a roasted chicken.
No worries if you don’t have a bread machine, make them by hand or use a stand mixer.
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!
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.
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
- Sweet Potato Dinner Rolls,
- Browned Butter and Rosemary Dinner Rolls,
- Helen Corbitt’s Monkey Bread (Not the cinnamon-sugar kind. This one is all butter!)
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?
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.
- 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
- 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.
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.
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Amount Per Serving: Calories: 144Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 166mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 8g