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Garlic Herb Dinner Rolls Easy
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5 from 3 votes

Garlic Herb Dinner Rolls

Homemade, freshly baked bread is always the best! These savory garlic herb dinner rolls are soft and tender, perfect for the dinner table
Prep Time30 mins
Cook Time20 mins
Rising2 hrs
Total Time2 hrs 50 mins
Course: Breads
Cuisine: American
Keyword: herb dinner rolls
Servings: 12 rolls
Author: Tania


  • 1 cup whole milk, warmed to 110-115 degrees F
  • 2 1/4 teaspoons active dry yeast (equivalent to a 0.25 oz package)
  • 2 tablespoons granulated sugar, plus 1 teaspoon
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 3/4 tablespoon fresh chopped rosemary
  • 2 tablespoons fresh parsley, finely chopped and patted dry
  • 1 teaspoon dried oregano
  • 3 1/2 to 4 cups bread flour, plus more as needed

Garlic Herb Butter

  • 6 tablespoons unsalted butter, melted
  • 1/2 tablespoon Italian seasoning
  • 3 cloves garlic, minced


  • Pour warm milk (110 to 115 degrees F) into the bowl of stand mixer. See Notes below. Stir in 1 teaspoon granulated sugar and yeast, and let it sit for 10 minutes until frothy. This means that the yeast is good. If it does not get frothy, start over with fresh yeast.
  • Set up the dough hook attachment in the stand mixer. With the mixer on medium speed, beat in the remaining 2 tablespoons of sugar, eggs, melted butter, garlic powder, and salt until evenly combined. You may need to break up the eggs with a whisk. Note: If you don’t have a stand mixer, you can also follow steps 2 and 3 by hand - I’d recommend using a wooden spoon to mix everything.
  • With the mixer on medium-low speed, mix in 3 cups flour, 1 cup at a time, scraping the sides of the bowl with a rubber spatula. Add the remaining flour in 1/4 cup increments as needed. I ended up using about 3 1/2 cups flour. Increase to high speed and mix until a dough forms and pulls away from the sides of the bowl. The dough should be slightly sticky, moist, and manageable. Then, on low speed, add the rosemary, parsley, and oregano until evenly incorporated.
  • Transfer dough to a floured surface and knead by hand for about 3-4 minutes, sprinkling more flour as necessary. The dough should be moist, slightly sticky, and should spring back slowly when poked. Do not over-knead.
  • Form dough into a ball and place on a lightly oiled bowl (I used olive oil), making sure to coat the dough with oil as well. Cover tightly with plastic wrap and let it rise in a warm environment for about 1 hour, until doubled in size. See note below (“how to create a warm environment for dough to rise”).
  • After the dough has risen, punch it down and transfer to a clean non-floured surface. Cut the dough in half, and then cut each half into 6 equal pieces. Shape into balls, pinching the bottom with your fingers. Arrange in a greased 9x13 baking pan. Cover pan with plastic wrap and let it rise for another hour in a warm environment or until doubled in size.
  • Meanwhile, preheat oven to 350 degrees.
  • In a small bowl, combine the garlic herb butter ingredients, and brush all over the risen buns. Bake 18-20 minutes until golden brown. Let cool slightly and serve. Enjoy!


  • Special equipment: stand mixer, 9x13 baking pan, thermometer (for milk).
  • Proofing yeast: Make sure the milk is warmed up to 110-115 degrees F. If the milk is too cold, the yeast will not activate. If the milk is too hot, it will kill the yeast. Use a thermometer to be sure.
  • Adding sugar to proof yeast: Sugar is like food to yeast. It will help with the proofing process.
  • How to create a warm environment for dough to rise: Here’s my favorite microwave trick - microwave some water in a mug for 2 minutes to get the compartment warm. Then place the bowl with the dough in the microwave oven (push the mug to a corner), and close the door. Avoid opening it too many times.