Herb and Garlic Dinner Rolls (Bread Machine Recipe)

These soft, slightly chewy dinner rolls are flavored with garlic, onion, oregano, basil, and tarragon. As they bake, they’ll make your kitchen smell like a French café.

16 rolls

Herb and Garlic Dinner Rolls on a towel.

Prep Time 30

Cook Time 13

Mixing & Rising Time 2 15

Total Time 2 58

Ingredients

4 tablespoons (57 g) butter
3 tablespoons (3 tablespoons) onion, finely chopped
1 clove (1 clove) garlic, minced
¾ teaspoon (¾ teaspoon) dried oregano
¾ teaspoon (¾ teaspoon) dried basil
¾ teaspoon (¾ teaspoon) dried tarragon
1 cup (227 g) water (cool)
1 teaspoon (1 teaspoon) table or sea salt
2 teaspoons (2 teaspoons) granulated sugar
3 cups (360 g) all-purpose unbleached flour
1½ teaspoons instant yeast

Instructions

Sauté the aromatics: Melt 4 tablespoons 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 water (cool) over the butter mixture. Add 1 teaspoon table or sea salt, 2 teaspoons granulated sugar, 3 cups 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

Do not double: Most bread machines cannot properly knead a recipe containing more than 4½–5 cups of flour. [Make two separate batches instead.]

Make ahead: Refrigerate the dough after the DOUGH cycle, or shape and refrigerate the rolls before the final rise. Cover well and refrigerate overnight. Let the rolls become puffy and almost doubled before baking.

Freezing Options:

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.

Storage tips: Cool completely and store airtight at room temperature for up to two days. Avoid refrigerating, which causes bread to stale faster.

Making Bread Without a Bread Machine

Stand Mixer Method: Add ingredients in the listed order. Mix on low until moistened, then knead with the dough hook on speed 2 or 3 for 5–10 minutes, until smooth and elastic. Cover and let rise until doubled. Gently deflate and shape as directed.

By Hand: Mix the ingredients into a shaggy dough. Knead on a lightly floured surface for 10–20 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled. Gently deflate and shape as directed.

Yeast Tip: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information