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.
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
PinNote: Use unbleached all-purpose flour or bread flour. The choice is yours.
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
How To Make Garlic Herb Rolls with a Bread Machine
PinHeat 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).
PinAdd cool water and the remaining DOUGH ingredients to the bread machine pan with the yeast last.
PinSelect the DOUGH cycle and press START. Lift the lid to ensure the paddles are engaged and the dough clumps.
PinThe 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.
PinThe 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.
PinPull the dough from the bread machine pan onto a lightly floured surface.
PinLightly compress the dough and shape it into a ball.
PinDivide 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.
PinArrange 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.
PinRolls are ready to bake when doubled, and when they bump into each other.
PinBake 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
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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.
Melt 4 tablespoons(57g) butter in a small skillet and sauté 3 tablespoons(10g) 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(227g) cool water (on top of the butter mixture to cool it down), 1 teaspoon table or sea salt, 2 teaspoons granulated sugar, 3 cups(360g) 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
FAQsCan 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.
Should I Brush Rolls with Butter Before Baking?
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).
Can I Use Fresh Herbs Instead of Dried?
Fresh herbs don’t hold up well during baking. Stick with dried herbs for the best results.
Alternate Mixing Instructions
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.
Making by Hand:
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.
Just so you know, you can use active dry yeast as a substitute. Dissolving it first is optional. Active dry yeast may have a slower initial rise but will catch up eventually.
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.