These Garlic & Herb Butter Dinner Rolls are soft, buttery, and infused with rich flavors of garlic and fresh herbs. They have a fluffy interior and a golden, slightly crisp top brushed generously with herb-infused butter. I love how these rolls bring together the cozy appeal of classic dinner rolls with the bold, savory taste of garlic bread. They’re perfect for holidays, special dinners, or simply when I want to impress with homemade bread that feels both rustic and elevated.
Why You’ll Love This Recipe
I love how these rolls turn out every single time — fluffy, golden, and full of flavor. They rise beautifully, making them feel bakery-quality, and the two layers of garlic herb butter (one inside the dough and one brushed on top) give them irresistible richness. Even if I’m not baking often, this recipe feels approachable and fun to make. Whether I’m serving them with soup, holiday dinner, or just on their own, these rolls always disappear fast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For The Garlic & Herb Butter:
6 tablespoons unsalted butter
3 garlic cloves, grated or finely minced
1/3 cup finely chopped fresh herbs (I use a mix of chives, parsley, and thyme)
For The Dinner Rolls:
1 cup warm water (110°F to 115°F)
2 tablespoons granulated sugar
2 ¼ teaspoons instant yeast (1 standard packet)
3 tablespoons garlic & herb butter (from the batch above)
½ cup whole milk or 2% milk, warmed
3 ½ cups all-purpose flour, plus extra for kneading
1 teaspoon kosher salt
1 large egg (for egg wash)
Flaky sea salt (for finishing)
Directions
Make The Garlic & Herb Butter:
In a small saucepan, melt the butter over low heat.
Add the garlic and herbs, and gently cook for 1–2 minutes, just until the garlic is fragrant and the herbs are wilted.
Remove from heat and set aside to cool slightly. Reserve 3 tablespoons of this butter to use in the dough. The rest will be used for brushing after baking.
Prepare The Dough:
In a large mixing bowl or stand mixer, combine the warm water and sugar. Stir to dissolve.
Add the yeast and let it sit for a minute, then stir again.
Add the reserved 3 tablespoons of garlic herb butter and the warm milk. Mix to combine.
Begin adding flour gradually, about 1 cup at a time, mixing as you go. Add the salt during this process.
Knead the dough (by hand or with a dough hook) for about 7–8 minutes until smooth, soft, and slightly tacky. Add a bit more flour if the dough is too sticky.
Form the dough into a ball and place it in a greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for 30–45 minutes or until doubled in size.
Shape The Rolls:
Punch down the dough to release air and transfer it to a lightly floured surface.
Divide the dough into 15 equal portions and roll each into a smooth ball.
Arrange the balls in a greased 9×13-inch baking dish in rows (3 across and 5 down).
Cover and let rise again for 20–30 minutes until puffy and touching.
Bake The Rolls:
Preheat the oven to 400°F (200°C).
Beat the egg with a splash of water to make the egg wash.
Brush the tops of the risen rolls with egg wash.
Bake for 20–25 minutes, or until golden brown and cooked through.
Finish With Butter:
Remove the rolls from the oven and immediately brush the tops generously with the remaining garlic herb butter.
Sprinkle with flaky sea salt while still warm.
Serve warm.
Servings And Timing
Yield: 15 rolls
Preparation Time: 25 minutes
First Rise: 30–45 minutes
Second Rise: 20–30 minutes
Bake Time: 20–25 minutes
Total Time: About 2 hours
Variations
I like to mix and match herbs based on what I have — rosemary, sage, or even dill can be delicious alternatives.
For a cheesy version, I sometimes knead in ½ cup of finely grated parmesan or cheddar into the dough.
A little kick can be added with red pepper flakes mixed into the garlic butter.
To make the rolls slightly sweet, I reduce the garlic and herbs and increase the sugar to 3 tablespoons.
Using half whole wheat flour adds a nuttier flavor and slightly denser texture — just be sure to increase the rise time.
Storage/Reheating
Room Temperature: Keep in an airtight container or zip-top bag for up to 2 days.
Freezing: Wrap individually or as a batch in foil and place in a freezer-safe bag. Freeze for up to 1 month.
Reheating:
For thawed rolls, bake at 325°F for 5–10 minutes until warm.
For frozen rolls, let them thaw at room temperature, then reheat in the oven to refresh the crust.
I also microwave them for 10–15 seconds and then crisp the tops in a hot oven if I’m in a rush.
FAQs
Can I Use Dried Herbs Instead Of Fresh?
Yes, I can substitute dried herbs if I don’t have fresh ones on hand. I use about one-third the amount — roughly 1 tablespoon total — and add them into the butter while it’s warming to help release their flavor.
Can I Make The Dough Ahead Of Time?
I often make the dough the day before and shape the rolls, then refrigerate them in the baking dish. The next day, I let them come to room temperature and rise slightly before baking.
Can I Freeze The Rolls Before Baking?
Yes, I shape the rolls and freeze them on a baking sheet. Once solid, I transfer them to a zip-top bag. When ready to bake, I let them thaw and rise before continuing with the recipe.
Why Didn’t My Rolls Rise Properly?
If my rolls don’t rise, it might be due to inactive yeast, liquids that were too hot or too cold, or a room that was too cool. Also, using too much flour can make the dough too dense to rise well.
Can I Skip The Egg Wash?
Yes, but the rolls won’t have the same shiny, golden top. If I skip the egg wash, I sometimes brush the rolls with milk instead, which still gives a slight sheen.
Conclusion
These Garlic & Herb Butter Dinner Rolls are one of my favorite side dishes to bake. They bring comfort, flavor, and that homemade touch that elevates any meal. The combination of soft, tender bread with garlicky, herby butter is impossible to resist. Whether I’m baking them for a holiday dinner or just because I want something warm and comforting, these rolls never disappoint.
