Herb and Garlic Dinner Rolls (Bread Machine Recipe)
Sneak Preview: These soft, buttery herb and garlic dinner rolls are mixed and kneaded on the bread machine DOUGH cycle, then shaped and baked in your oven. Allow about 3 hours from start to finish.
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Every year around Thanksgiving, I share a new dinner roll recipe. My goal? Rolls that are memorable but not fussy.
These soft, slightly chewy rolls are flavored with garlic, onion, oregano, basil, and tarragon. The buttery herb-and-garlic aroma is the main reason I make these rolls. Think of them as kitchen perfume with herbs and garlic. Let the bread machine mix and knead the dough and handle the first rise, then shape and bake the rolls in your oven.
Ingredients & Substitutions
BUTTER: Unsalted butter lets you control the salt. Salted butter also works; slightly reduce the added salt if desired.
ONION AND GARLIC: Fresh onion and garlic provide the fullest flavor. Frozen chopped onion and bottled minced garlic are convenient substitutes. Dried minced onion and garlic powder will taste somewhat different.
DRIED HERBS: Oregano, basil, and tarragon create the signature flavor. If you don’t have tarragon, leave it out or replace it with another dried herb you enjoy.
FLOUR: Unbleached all-purpose flour produces softer rolls. Bread flour makes them slightly chewier.
YEAST: Instant or bread machine yeast is preferred. If using active dry yeast, add an extra ¼ teaspoon. It does not need to be dissolved first.
Step-by-Step: Herb & Garlic Rolls with a Bread Machine
⬇️ See the recipe card for exact amounts and complete instructions.
Herb and Garlic Dinner Rolls (Bread Machine Recipe)
Video
Ingredients
- 4 tablespoons (57 g) butter
- 3 tablespoons onion, finely chopped
- 1 clove garlic, minced
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried tarragon
- 1 cup (227 g) water (cool)
- 1 teaspoon table or sea salt
- 2 teaspoons granulated sugar
- 3 cups (360 g) all-purpose unbleached flour
- 1½ teaspoons instant yeast
Instructions
- Sauté the aromatics: Melt 4 tablespoons (57 g) butter in a small skillet over medium-low heat. Add 3 tablespoons onion, finely chopped, 1 clove garlic, minced, ¾ teaspoon dried oregano, ¾ teaspoon dried basil, and ¾ teaspoon dried tarragon. Cook until the onion softens. Immediately pour the mixture into the bread machine pan to cool slightly.
- Add the remaining ingredients: Pour 1 cup (227 g) water (cool) over the butter mixture. Add 1 teaspoon table or sea salt, 2 teaspoons granulated sugar, 3 cups (360 g) all-purpose unbleached flour, and 1½ teaspoons instant yeast in the order listed. Select the DOUGH cycle and press START.
- Check the dough: After 1 minute, open the lid to confirm that the paddle is engaged and the ingredients are beginning to clump. Recheck after 15 minutes of kneading. The dough should stick to the side of the pan, then pull away cleanly. If necessary, add flour or water 1 tablespoon at a time, waiting 1–2 minutes between additions.
- Complete the DOUGH cycle: Allow the cycle to continue until the dough is almost doubled. If the room is warm, check it before the cycle ends to prevent overproofing.
- Shape: Transfer the dough to a lightly floured surface and gently press out large bubbles. Divide into 16 equal pieces and shape each piece into a smooth ball. Arrange eight rolls in each of two greased 8-inch round pans.
- Let rise: Cover and let the rolls rise until puffy and almost doubled.
- Bake: Bake at 400°F (200°C) for 12–15 minutes, until golden brown. Check a center roll with a digital thermometer; it should register 190–195°F (88–91°C).Insert the thermometer through the side or into the center of one of the middle rolls so the small hole is inconspicuous.
- Finish: Transfer the rolls to a wire rack. Brush the tops with melted butter, if desired.
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked rolls: Double-wrap and freeze up to one month. Reheat gently.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
These rolls have earned a place at many Thanksgiving tables—including Barb’s since 2014—but they don’t need to wait for a holiday. The garlic and herbs make an ordinary chicken dinner smell like company is coming. See my collection of 17 dinner roll recipes that include Sweet Potato Dinner Rolls, Browned Butter and Rosemary Dinner Rolls, and Helen Corbitt’s Monkey Bread which is savory.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Would it be possible to add the onion, garlic and spices to the whole wheat roll recipes?
Hi Jill,
Yes, I think that would be delicious. Let me know how your rolls turn out.
Excellent roll when you meal is plain these rolls take it to the next level.
Thank you Jacqueline. I could agree more. Glad you enjoyed them.
The rolls are perfect with hot soup or stew. The onion and herbs give the rolls a great flavor. They would be good with Italian dishes.
Can I make these in brownie pans? Since the pans are square do I just line the pieces of dough in rows?
Hi Jean,
Oh yes, but you may want to make 9 rolls instead of 8 so your rows turn out even. They will be delicious either way.
Love this recipe, the rolls are delicious and they freeze/defrost well. (I have a small family at home, we won’t eat 16 rolls in one sitting. ?) They’re also great for sharing with friends and family. We added on butter and some cheese on top and it was delicious too! Thank you so much for sharing!
Quick question- when I make this I set the loaf size to 1.5 lbs on my bread machine, is this right? Does it matter when you’re just using the dough cycle?
Hi Alex,
I’m thrilled to hear from you that your rolls were delicious.
The answer to your question is, “It doesn’t matter, when using the DOUGH cycle.”
8.5 – remove shower cap
Oh no!! Did you put the rolls in the oven covered? Yikes.
They are on their final rise and I’ll be putting them in the oven shortly. I do have a question though. I want to know how to time them to be ready for dinner. If I make them earlier in the day is there a way to slow down their second Rise? Can you do that? Should you do that? Thanks.
Hi Christine,
Yes, there are some ways to control the time-of-arrival:
1. Change the amount of yeast. If you want the dough to take all day to rise, reduce the yeast drastically. In a hurry, increase it a bit. This might take some experimenting to figure out the exact amount you need to use. Using less will only improve the flavor.
2. Manipulate the environment. Put the dough in the fridge after the DOUGH cycle ends to give you more time. But remember to allow time for the dough to warm up and rise again before baking. Of course, the longer the dough sits in the fridge, the more time you will need to allow on the other end before baking.
3. Temperature is not the only factor. Humidity can also speed things up. That’s why placing your bread inside a microwave oven with a boiling cup of water can cause a fast rise. (Don’t turn the oven on with the bread in there.)
4. You can make most bread dough recipes the day before and chill after the DOUGH cycle ends. The next day, remove the dough and make out your rolls. You may have to let the dough warm first so you can manipulate it. This will add an hour, plus or minus.
If you have any questions, write back.
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!
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.
I’m so glad to hear you liked them, Chelsea. I make these rolls just to make the house smell good.
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.
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
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.
Thanks Barb! I agree regarding the fragrance. Worth making just to make the house smell good.
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!
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.
Yummy
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.
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.
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.
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.
Thankyou!
I didn’t thinka bout hovering over the picture though I did try that after your suggestion & th epin didn’t come up. I did pin it through your board though.
I’ve followed you for a long time now & love your blog.
“The aroma of the herbs and onion sauteed in butter will magically transport you to Paris.” You got me right there. Must make because I’d love to be back in Paris. 🙂
Please take me with you. 🙂