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Garlic Herb Rolls

One thing I learned very fast when I began dating my now-husband is that his mom’s traditional tomato sauce recipe is no joke. It was a staple in their house growing up and it’s still what they have every Christmas day for dinner. Isn’t it so cool that they have a tradition like that? I love traditions. It gives special days like that another special quality to them. And double-bonus when the tradition is food-related.

Meanwhile, at my home growing up, we ate spaghetti with ketchup. I am so serious. I thought that’s just how people ate spaghetti. I didn’t even try traditional tomato sauce until I ate dinner at my Italian friend’s house in the 5th grade. I didn’t know what I was missing. And look where I am now. I may be all fancy now, with real tomato sauce, but that doesn’t mean I don’t get a craving for spaghetti and ketchup anymore. Never forget your roots, people!

Ok let’s get back on track. Tyson loves to make his mom’s sauce every once in a while. Let’s be real…it’s usually the first thing he offers to make when he’s cooking dinner. But that’s okay with me! This is sauce is that good. Full of flavor and spice. And comforting to the last drop.

When he asked if I wanted spaghetti this week, I got so pumped for a new reason: I had an awesome garlic roll recipe that I wanted to try! These rolls looked amazing. And they only required dried herbs and spices so I didn’t have to waste money on buy fresh ones. I don’t know about you, but I hate buying tons of fresh herbs because I always feel pressured to use them quickly before they die. And I hate being tied down by ingredients. Let me make what I wanna make!

So these rolls….they are unbelievable! So fluffy and soft that they soak up every drop of leftover sauce. But you don’t even need sauce for these. I definitely ate one (or two or five) without anything at all. Just a fork and a plate. Magical is also a word that comes to mind. And they were so simple to make!

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The rolls get brushed with melted butter and garlic salt, but you can substitute the garlic salt for more herbs or coarse sea salt. Or even just use only butter while they bake and then top with Parmesan cheese when they come out of the oven. You can really play around with it and make it your own.

Some other notes on the recipe:

  1. Do not forget to let the milk cool before adding the yeast. If the milk is too hot, the yeast will die. But at the same time, if its not warm, it won’t activate. So just be careful. It should be warm to the touch.
  2. You don’t need to use a cast-iron skillet to make these rolls (but if you want to use one, this is the one I used). You can use any rounded pan for these. Or a 9×9 square pan.
  3. A great place to store the dough as it rises is in your microwave. I’ve been doing that for most of my dough recipes and it works great!
  4. I made these the night before, since they can take a long time. I didn’t want to wait until 9pm to eat! So I made them ahead of time and just heated them up before dinner for 10-15 minutes in a 300 degree oven. If you want them super fresh, you can let the dough rise once for two hours, punch it down, cover the bowl tightly with plastic wrap and place in the fridge until the next day. And then just continue the recipe from there.

Hope you enjoy the rolls. I know dough can be intimidating so don’t be shy to ask questions in the comments below.

If you don’t have questions, let me know what kind of dishes are special to your family. I love to hear about other traditions that you guys have with your families!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

Recipe (adapted from Sally’s Baking Addiction):

Print Recipe
Garlic Herb Rolls
What makes chewy dinner rolls even better? Garlic and herbs, of course! These rolls are so fluffy that they soak up every drop of leftover sauce. No pasta dish will be complete without them!
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 3 hours (for rising)
Servings
rolls
Ingredients
  • 1 cup milk whole
  • 1 package active dry yeast (or 2.25 teaspoons)
  • 2 tablespoons + 1/2 teaspoon sugar
  • 1 large egg
  • 1/4 cup butter unsalted
  • 1 teaspoon salt
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 3 cups bread flour
  • 1/8 teaspoon garlic salt
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 3 hours (for rising)
Servings
rolls
Ingredients
  • 1 cup milk whole
  • 1 package active dry yeast (or 2.25 teaspoons)
  • 2 tablespoons + 1/2 teaspoon sugar
  • 1 large egg
  • 1/4 cup butter unsalted
  • 1 teaspoon salt
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 3 cups bread flour
  • 1/8 teaspoon garlic salt
Instructions
  1. Heat the milk over medium heat until you see small bubbles form around the edge of the milk. Pour warmed milk into bowl of a mixer. Let it cool for 5 minutes.
  2. Sprinkle yeast and 1/2 teaspoon of sugar over milk. Stir with a spoon. Let it sit for 5 minutes. It should be foamy after 5 minutes.
  3. When the yeast is ready, add the remaining sugar, egg, 2 Tablespoons melted butter, salt, herbs, garlic powder, and 2 cups of flour. Turn on mixer with dough hook attachment on low for 1 minute, then add remaining 1 cup of flour. Beat on low for 1 minute as it all combines. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If the dough is too sticky to handle, add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
  4. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes. Take a large bowl and lightly grease it with olive oil or non-stick spray. Add kneaded dough to the bowl.
  5. Cover the bowl with a damp paper towel and place it in a warm environment to rise until doubled, about 2 hours.
  6. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.
  7. Roll into a large ball. Cut into 12 equal pieces. Form each piece into a small ball. Place the balls into a greased oven-proof skillet or round cake pan. They should be slightly touching.
  8. Reheat the remaining 2 tablespoons of butter and add garlic salt. Using a pastry brush, brush the rolls with the butter mixture. Keep leftover butter to use during baking.
  9. Cover rolls with a damp paper towel and let them rise again until doubled in size, about 45 minutes. This is what makes them extra fluffy so don't skip this step!
  10. When there is 20 minutes remaining in rise time, preheat the oven to 350 degrees. Once the rolls are ready, bake for 28 minutes until deep golden brown on the top. Halfway through, spread some more butter on top. Serve warm.
  11. If you need to reheat rolls, place in 300 degree oven for 10 minutes.

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20 comments

  1. Wowwww!! These look incredible. Love all the herbs you’ve got going on with these – makes them look divine. Definitely magazine worthy in the cast iron skillet.

    • That’s so nice of you to say, Sarah! And to think, I almost used a normal cake ban to bake this. Hooray for the skillet! Thanks for the love!

    • Thanks so much! That means a a lot. My favorite thing about this blog is helping empower others who have fears of baking so I hope you end up making these! Let me know how it goes!

    • Thanks so much! Carbs are my favorite food. I never really make bread but this was so worth it! Thanks for checking it out!!

    • I actually told an Italian friend about the tradition and she said it’s an Italian thing because they do it too! Funny thing is, my husband isn’t Italian! Haha. Thanks for the love!

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