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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 Time30 mins
Cook Time30 mins
Total Time1 hr 3 mins
Course: Appetizer & Bread
Cuisine: Italian
Servings: 12 rolls


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Cover the bowl with a damp paper towel and place it in a warm environment to rise until doubled, about 2 hours.
  • 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.
  • 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.
  • 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.
  • 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!
  • 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.
  • If you need to reheat rolls, place in 300 degree oven for 10 minutes.