Soft, fluffy, buttery, and infused with garlic and herbs, these garlic dinner rolls are everything I want in a homemade bread. They come out golden on top, pillowy inside, and brushed with a savory garlic herb butter that makes them irresistible. Whether I’m making them for a holiday table or just to go alongside soup or stew, these rolls always disappear fast.

Why You’ll Love This Recipe

I like making these garlic dinner rolls because they’re simple yet so impressive. The dough is easy to work with, even if I’m not an experienced bread baker. Using bread flour gives me rolls that rise beautifully tall and stay incredibly soft inside. The garlic and herb butter brushed on top makes them extra flavorful, and I always find that one roll is never enough.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole milk, warmed to activate the yeast

• Active dry yeast

• Granulated sugar

• Large eggs

• Unsalted butter, melted

• Garlic powder

• Salt

• Bread flour

• Fresh rosemary, chopped

• Fresh parsley, chopped

• Dried oregano

• Garlic herb butter (butter, minced garlic, Italian seasoning)

Directions

1. Warm the milk to 110–115°F, stir in a little sugar, and add the yeast. Let it sit until frothy.

2. In a stand mixer with a dough hook, combine the yeast mixture with sugar, eggs, melted butter, garlic powder, and salt. Gradually add bread flour until a soft dough forms. Mix in the herbs.

3. Knead until smooth and stretchy. Place in a greased bowl, cover, and let rise until doubled in size (about 1 hour).

4. Punch down the dough, divide into 12 equal portions, and shape into balls. Arrange in a greased 9×13 pan. Cover and let rise again until doubled (about 1 hour).

5. Preheat oven to 350°F. Brush rolls with garlic herb butter.

6. Bake for 18–20 minutes until golden brown. Brush again with melted butter after baking. Serve warm.

Servings and timing

This recipe makes 12 rolls.
Prep time: 30 minutes
Rise time: 2 hours
Bake time: 20 minutes
Total time: about 2 hours 50 minutes

Variations

I like to switch things up by using different herbs like thyme or chives. For a cheesy twist, I sometimes sprinkle Parmesan or mozzarella on top before baking. If I want a sweeter roll, I swap out the garlic and herbs for honey butter instead.

storage/reheating

I keep leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days. To reheat, I wrap them in foil and warm them in a 300°F oven until soft, or I microwave them for about 15 seconds each. Baked rolls also freeze well for up to 1 month, and I thaw them overnight in the fridge before reheating.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I can, but I notice the rolls don’t rise as tall and aren’t quite as fluffy as when I use bread flour.

Can I make these ahead?

I like to shape the rolls, cover them, and refrigerate overnight. The next day, I let them come to room temperature for 2 hours before baking.

Can I make it without a mixer?

Yes, I can knead the dough by hand. It usually takes 8–10 minutes until the dough is smooth and elastic.

Can I use dried herbs instead of fresh?

Yes, dried herbs work fine, though I find fresh herbs give the rolls a brighter, more aromatic flavor.

How do I know if my yeast is still good?

I always proof it in warm milk with a bit of sugar. If it gets foamy after 10 minutes, it’s active. If not, I start over with fresh yeast.

Conclusion

These garlic dinner rolls are one of my favorite breads to bake at home. They’re soft, garlicky, and perfect for soaking up soups, gravies, or just enjoying with butter. Whether I make them for a holiday or a simple family dinner, they always bring that special touch to the table. I know once I try them, I’ll keep coming back to this recipe again and again.