Introduction

These garlic dinner rolls are soft, fluffy, and bursting with fresh herbs and garlic flavor. Perfect for family dinners or special occasions, they make a delicious addition to any meal.

A close-up view of a soft, golden brown dinner roll held by a woman's hand, showing its airy, fluffy inside with visible small holes and bits of green herbs scattered throughout. The top of the roll has a slightly shiny, baked crust with herbs sprinkled on it. In the blurry background, there are more rolls resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk, warmed to 110-115 degrees F
2 ¼ teaspoons active dry yeast (equivalent to a 0.25 ounce package)
2 tablespoons granulated sugar, plus 1 teaspoon
2 large eggs, lightly beaten
¼ cup unsalted butter, melted and cooled
1 teaspoon garlic powder
1 ½ teaspoons salt
3 ½ to 4 cups bread flour (plus more as needed)
¾ tablespoon fresh chopped rosemary
2 tablespoons fresh parsley, finely chopped (fully patted dry)
1 teaspoon dried oregano
6 tablespoons unsalted butter, melted
½ tablespoon Italian seasoning
3 cloves garlic, minced

Instructions

Step 1: Pour the warm milk into the bowl of a stand mixer. Stir in 1 teaspoon of sugar and the active dry yeast. Let it sit for 10-15 minutes until frothy, indicating the yeast is active. If it does not foam, start over with fresh yeast.
Step 2: Attach the dough hook to the mixer. On medium speed, add the remaining 2 tablespoons sugar, beaten eggs, melted butter, garlic powder, and salt to the yeast mixture and mix until combined.
Step 3: With the mixer on medium-low, gradually add 3 cups of bread flour, one cup at a time. Scrape the sides of the bowl as needed. Add more flour in ¼ cup increments until the dough is manageable, using about 3 ½ cups in total.
Step 4: Increase speed to high and knead until the dough pulls away from the bowl sides and is smooth, stretchy, and slightly sticky, about 3 minutes in the mixer or 8-10 minutes by hand.
Step 5: On low speed, incorporate the chopped rosemary, parsley, and oregano until evenly mixed.
Step 6: Turn the dough onto a lightly floured surface and knead gently for 3-4 minutes, adding flour if too sticky. The dough should be moist and spring back slowly when poked.
Step 7: Shape the dough into a ball and place it in a lightly oiled bowl, coating all sides. Cover tightly with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 8: After rising, punch down the dough and transfer it to a clean, non-floured surface. Divide into 12 equal pieces, shape each into a ball, and place them in a lightly greased 9×13-inch baking pan.
Step 9: Cover the pan with plastic wrap and let the rolls rise again in a warm area for 1 to 1.5 hours, until doubled.
Step 10: Preheat the oven to 350 degrees F.
Step 11: Mix together the melted butter, Italian seasoning, and minced garlic. Brush the mixture generously over the risen rolls.
Step 12: Bake the rolls for 18-20 minutes until golden brown and tall. Once baked, brush with more melted butter for a glossy finish. Let cool slightly before serving warm.

Tips & Variations

Use freshly chopped herbs for the best flavor, and make sure they are dry to avoid excess moisture in the dough.
To create a warm environment for rising, preheat your oven to 200°F, turn it off, then place the covered dough inside with the oven door slightly ajar.
For cheesy garlic rolls, sprinkle grated Parmesan or mozzarella on top before baking.
If you don’t have a stand mixer, knead the dough by hand for about 10-12 minutes until smooth and elastic.

Storage

Store the garlic dinner rolls in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months; thaw at room temperature and warm in the oven before serving. To reheat, brush with a little melted butter and warm in a 300°F oven for 5-7 minutes.

How to Serve

The image shows six soft, fluffy bread rolls tightly packed in a white baking dish. Each roll has a golden-brown top with a slightly shiny texture, sprinkled evenly with dried herbs and small bits of garlic or seasoning. The tops have a smooth but slightly uneven surface, and the rolls are touching each other, highlighting their pillowy and light appearance. The dish is placed on a white marbled surface, adding a clean and simple background to the warm, freshly baked bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t need to be activated in warm milk, mix it directly into the flour and other dry ingredients, then proceed with the recipe.

Why are my dinner rolls dense and not fluffy?

Dense rolls usually result from under-kneading, insufficient rising time, or using water that is too hot or cold for the yeast. Make sure to knead until smooth and allow the dough to double in size during rising for the best texture.