These garlic herb dinner rolls are tender and delicious yeast rolls, made with honey and milk, and seasoned with earthy garlic and fresh rosemary.
Don’t let the idea of making homemade rolls intimidate you!
These garlic herb dinner rolls are super easy to make and super delicious! They’re fluffy and tender, made with yeast, flour, milk, and a touch of honey, seasoned perfectly with earthy garlic and fragrant rosemary.
And if you ask any kid, and let’s be honest, most adults, what their favorite part of a holiday meal is, they’ll all answer with “the dinner rolls!”
They’re always a crowd pleaser and one of the first items to be eagerly gobbled up.
Trust me, you’ll want to double this recipe of garlic herb dinner rolls for your next holiday party!
Craving a similar recipe with a fall twist? Try my Rosemary Pumpkin Rolls!
Table of Contents
Ingredients for garlic herb dinner rolls
- Water and milk – These liquids will help keep our garlic herb dinner rolls moist and make the dough the perfect consistency.
- Butter – Butter will add moisture to the rolls.
- Honey – Honey will add a slight sweetness and help bloom the yeast.
- Active dry yeast – This yeast will help our garlic herb dinner rolls bake up nice and light and fluffy.
- Bread flour – This is a common baking ingredient that will be the base of our rolls.
- Egg – The egg will add moisture and help bind all of the ingredients together.
- Kosher salt – Kosher salt is necessary to help season the rolls properly.
- Garlic cloves and minced fresh rosemary – These are the flavorings used inside of the rolls.
How to make garlic herb dinner rolls
If you’ve never made any kind of homemade bread before, don’t worry! It couldn’t be easier!
First, you’ll start off by warming the butter, honey, milk, and water, and in the bottom of a stand mixer, sprinkling the yeast packet on top. The warm temperature and the sugar from the honey will help encourage the yeast to bloom and grow.
Once the yeast is bubbly, you’ll add the rest of your ingredients and mix for about 5 minutes. You’ll then put the dough ball in a greased bowl, covered with a tea towel for about 15 minutes, to give the dough a chance to rest.
Next, you’ll roll your dough into 16 equal pieces (using a kitchen scale is super handy for this!) and place them in a baking dish. Cover again and let rest for another 45-60 minutes.
When it’s ready, brush the tops with some extra melted butter, and bake until golden brown and delicious!
What is the difference between active dry, and rapid rise yeast?
I know the names can get confusing, but there’s only 1 big difference between these two types of yeast that are commonly found in most major grocery stores:
Active dry needs time to bloom in a warm water and sugar solution, whereas rapid rise (sometimes called “instant”) can be added straight from the packet, into your dry ingredients.
You can substitute rapid rise for active dry, but you need to use 25% less of the yeast to do so, so just keep that in mind when baking!
Why fresh rosemary instead of dried?
Fresh herbs have a cleaner, brighter flavor, and a more delicate texture.
Dried herbs have a more muted, and slightly bitter flavor to them, and an unpleasant leathery texture.
I do not suggest using dried herbs in these rolls.
Storage and leftovers
Lastly, any leftover garlic herb dinner rolls can be stored at room temperature for up to 2 days.
More bread recipes
- Love all things sweet? Try my Cinnamon Raisin Sourdough Bread
- Need something seasonal? Try my Pumpkin Yeast Bread
- Craving something decadent? Try my Cheesy Pesto Garlic Bread
- Looking for a tasty way to start your day? Try my English Muffin Toasting Bread
Garlic Herb Dinner Rolls
Equipment
Ingredients
For bread dough:
- 3/4 cup whole milk warmed to 110-115 degrees F
- 1/2 cup water warmed to 100-115 degrees F
- 1/4 cup unsalted butter melted and cooled
- 2 tablespoons honey
- 1 packet active dry yeast .25 ounces or 2-1/4 teaspoons
- 2 large eggs room temperature and whisked
- 2 cloves garlic finely minced
- 2 tablespoons finely minced fresh rosemary
- 1 teaspoon kosher salt
- 3-1/2 cups bread flour may need up to 1/2 cup more flour
For butter topping:
- 3 tablespoons butter melted
- 2 teaspoons minced fresh rosemary
- 1 teaspoons granulated garlic
- 2 teaspoons kosher salt
Instructions
For bread dough:
- Add your warmed milk, water, butter, honey, and yeast to the bowl of an elextric mixer. Gently whisk to combine.
- Let sit for 10 minutes. You should notice the mixture looking frothy on top. This shows that the yeast is still fresh and good.
- Add the dough hook to the mixer and on medium speed add the whisked eggs, garlic, rosemary, and kosher salt.
- Add 2 cups of flour and gently knead on medium-low speed until it is incorporated.
- Add in the remaining 1-1/2 cup of flour and knead the bread for 5 minutes until it's smooth in appearance and is fully pulled away from the bowl. If the dough does not seem to be coming together add up to 1/2 cup more flour.
- Remove the dough from the bread hook and add back to the bowl. Cover with a towel or plastic wrap for 15 minutes.
- While the dough rests, spray a 9×13 baking dish with non-stick cooking spray and lightly oil your work surface. I like to use the non-stick cooking spray to oil my work surface.
- Gently deflate your dough and turn it out on the oiled work surface.
- Shape the dough into 16 equally sized rolls.
- Add rolls to the prepared pan.
- Cover the pans and let the rolls rise in a warm place until almost doubled 45-60 minutes. If your house is cooler it will take a longer time for the bread to rise.
- Toward the end of the rising time preheat the oven to 350 degrees F.
- Brush the top of the rolls with the butter mixture and sprinkle with kosher salt.
- Bake the bread for 20-25 minutes, or until its crust is a deep golden brown and a digital thermometer inserted into the center registers about 190 degrees F.
- Remove the rolls from the oven, and set them onto a rack to cool. Store completely cool bread at room temperature for up to 5 days.
For butter topping:
- Add melted butter, minced rosemary, and granulated garlic together. Reserve the salt for topping after you brush your rolls with butter.
Nutrition
