Garlic Herb Rolls are rich with fresh garlic, rosemary, and fragrant herbs. Soft and pillowy, these homemade dinner rolls are perfect for family meals or holiday tables like Thanksgiving and Christmas. If you’ve never made rolls from scratch, don’t worry — the steps are straightforward and I’ll guide you through everything so you can master them with confidence.
Easy Garlic Herb Rolls Recipe
Fresh, homemade rolls straight from the oven are hard to beat. Many people find working with yeast intimidating, but this recipe is approachable and forgiving. With a little guidance and some basic techniques, you can have a pan of warm dinner rolls in roughly 90 minutes from start to finish. These garlic herb rolls are tender, fluffy, and packed with flavor from minced garlic, herbs de Provence, and fresh rosemary.
They’re an ideal side for weeknight family dinners and a beautiful addition to holiday spreads for Thanksgiving, Christmas, or New Year’s. Once you get the hang of shaping and timing, these rolls will become a go-to recipe.
Looking for more homemade rolls?
Try potato rolls for a soft, tender crumb or Texas Roadhouse–style rolls if you want a restaurant-quality version at home.
Ingredients in Herb Dinner Rolls
These garlic herb dinner rolls use a small list of common pantry and fridge staples:
- Water
- Whole milk (or 2% recommended)
- Unsalted butter (some for the dough plus extra for brushing)
- Honey
- Active dry yeast (this recipe is written for active dry yeast; proof it before adding)
- All-purpose flour (yields a soft, tender crumb)
- Egg (lightly beaten)
- Salt
- Fresh garlic (finely minced)
- Herbs de Provence or a fine herb blend (or Italian seasoning as a substitute)
- Fresh rosemary (minced)
Scroll to the recipe card below for exact amounts and full directions.
How to Make Rosemary Herb Rolls
The dough requires two short rises, so plan roughly 45 minutes of inactive rising time and about 40–45 minutes of active prep and bake time. Total time is about 90 minutes.
- Make the dough: Warm water, milk, butter, and honey until the mixture reaches approximately 110°F (or follow the temperature recommended on your yeast packet). Pour into the bowl of a stand mixer, sprinkle the active dry yeast over the top, then add flour, herbs, salt, garlic, and the beaten egg. Mix with the dough hook until smooth.
- First rise: Shape the dough into a ball, place it in a greased bowl, cover, and let rise about 20–25 minutes until visibly puffed.
- Shape the dough: On a lightly floured surface, divide the dough into 16 even pieces and roll each piece into a smooth ball.
- Second rise: Arrange the dough balls in a greased or parchment-lined 9×9-inch pan, cover, and let them rise another 20–25 minutes.
- Bake: Brush the tops with melted butter mixed with a bit of herbs de Provence, sprinkle with minced rosemary, and bake in a 400°F oven until golden brown, about 20–25 minutes. Rotate the pan halfway through baking for even browning.
Can I Make Homemade Dinner Rolls Without a Stand Mixer?
Yes. You can mix and knead by hand. Combine the warmed liquid and proofed yeast with the flour mixture in a large bowl, stir until a shaggy dough forms, then turn it out onto a floured surface and knead for about 8–10 minutes until smooth and elastic. Proceed with the same rising, shaping, and baking steps.
Recipe FAQs
For even baking and consistent appearance, weigh the portions if possible. Aim for about 2 ounces (60 grams) per roll, which yields 16 rolls from this dough.
Check that your yeast is fresh and not expired, and make sure the liquid temperature is appropriate for proofing (usually around 110°F for active dry yeast). If the liquid is too cool the yeast won’t activate; if it’s too hot you can kill the yeast. Using an instant-read thermometer removes guesswork.
Adding too much flour is a common cause. Measure carefully and, when in doubt, err on the side of a slightly wetter dough. Wetter, tackier doughs usually produce softer, lighter rolls once baked.
Rolls are best fresh, but you can prepare them the night before and keep them tightly covered in the pan. To serve, warm the pan in a 250°F oven for 5–10 minutes while still covered just to warm through. Avoid extended reheating which can dry them out.
Garlic Herb Rolls
Ingredients
- 2/3 cup water
- 1/2 cup milk (whole or 2% recommended)
- 3 1/2 tablespoons unsalted butter + 1 tablespoon for brushing
- 1 1/2 tablespoons honey
- 1 tablespoon active dry yeast (about 2 standard packets)
- 4 cups all-purpose flour
- 1 large egg, lightly beaten
- 2 cloves garlic, finely minced (or to taste)
- 1 teaspoon salt
- 1 teaspoon herbs de Provence, divided
- 1 teaspoon fresh rosemary, minced (or to taste)
Instructions
- In a medium microwave-safe bowl, combine water, milk, 3 1/2 tablespoons butter, and honey. Heat until the mixture reaches about 110°F (follow your yeast package directions). Use short bursts and an instant-read thermometer to avoid overheating.
- Pour the warmed mixture into the mixer bowl, sprinkle the active dry yeast on top, and allow it to proof until bubbly (about 6–8 minutes).
- Add flour, beaten egg, garlic, salt, and 1/2 teaspoon herbs de Provence. Mix on low until combined, adding up to 3 tablespoons more flour if the dough is excessively sticky. Continue mixing until the dough forms a smooth ball.
- Transfer the dough to a greased bowl, cover, and let rise for about 20–25 minutes until visibly puffed.
- Punch down the dough, divide into 16 equal portions (about 2 ounces / 60 g each), and shape into smooth balls. Place them in a lined and greased 9×9-inch pan.
- Cover the pan and allow the rolls to rise a second time for 20–25 minutes.
- Preheat the oven to 400°F. Melt the remaining 1 tablespoon butter and stir in the remaining 1/2 teaspoon herbs de Provence. Brush the tops of the rolls with this mixture and sprinkle with minced rosemary.
- Bake for 20–25 minutes, rotating the pan halfway through, until the rolls are puffed and lightly golden. Remove and let cool briefly before serving.
- Store leftovers airtight at room temperature for 2–3 days. Rolls can be frozen for longer storage.
Notes
Yeast: This recipe uses active dry yeast. One tablespoon equals about two 1/4-ounce packets. Ensure your yeast is fresh and store-bought in good condition.
Herbs: Herbs de Provence is a blend of Provencal dried herbs (thyme, rosemary, oregano, etc.). Italian seasoning can be used as a substitute if needed.
Nutrition
Nutrition information is an approximation.
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More Easy Dinner Roll Recipes:
Explore other yeast bread recipes like Parker House Rolls, no-knead rolls with honey butter, soft sweet dinner rolls, pumpkin dinner rolls, and no-knead whole wheat rolls for more homemade bread options.
