If you are looking for a delicious roll to go with any meal, these Garlic Herb Dinner Rolls are it! Never made dinner rolls before? No problem, let me walk you through the simple steps to make amazing rolls your family will love, and just in time for the holidays!
What makes these rolls so good?
These dinner rolls are absolutely bursting with flavor. The combination of soft dough, herbs, and garlic is perfect! They are sure to be a showstopper at the Thanksgiving table or with any meal.
Another thing I love about these rolls is how pretty they are. Let me show you how to shape these into a beautiful show-stopping roll!
- Milk- You can also use water, but milk gives the rolls a more tender crumb.
- Active dry yeast- You can also use instant yeast if this is what you have.
- Olive oil- Butter can also be used.
- Egg- Large
- Salt- I love using kosher salt.
- Sugar- it only takes a little, but is worth it. Honey can also be used.
- Garlic Powder
- Onion Powder
- Whole wheat Flour- You can use red, white, spelt, rye, or even kamut flour here.
- All-purpose Flour
Getting started with the dinner rolls
Here are a few things to get you started on the dinner rolls.
- This recipe uses active dry yeast if you want to use instant yeast, reduce it to 2 teaspoons. I like to keep my yeast fresh by storing it in the freezer. I never store at room temp.
- While I choose to mix my dough in a stand mixer, Bosch is my absolute favorite, you can also mix it by hand. This is a great video to show you how.
- These are whole wheat rolls. I love to use a mix of all-purpose flour and white winter wheat. My family loves the milder taste of white whole wheat. If you haven't used it before I recommend it.
- This is a straight dough method, meaning all ingredients are thrown in at once and mixed. It is really simple!
- The herbs in this recipe are oregano, basil, and thyme. The best combo for an Italian soup!
Mixing the dough
Start by activating the yeast. This is an easy process of adding yeast and sugar to the warm milk. Mix it just a touch and let it sit for about 2-5 minutes. This depends on how warm your house is, it can activate pretty quickly, or take a little time. You will know it is ready as it will start to bubble a bit and will look just a little frothy.
Next, add in the remaining ingredients, starting with the smallest amount of all-purpose flour the recipe calls for. Let the dough mix for a minute or 2, then test the dough. You want it to be a little sticky, but not too sticky. Whole wheat flour absorbs more moisture than all-purpose. For this reason, you will want that dough a little more sticky.
Now, mix on medium speed for about 6-8 minutes until the dough is well-mixed and pretty smooth. This mixing time is what builds the gluten network that will give the bread its structure and stability.
It will finish out looking like this. The smell is so good, even from the dough!! Garlic, parmesan, and herbs are the best combo!! Now, cover your bowl and give it the first rise. Preferably it would be in a warm place. You will want it to be doubled.
Shaping the dinner rolls
You can shape your rolls any way you like, but I will show you how to do the rosette shape I used on these rolls. Divide your dough into 14 pieces on a lightly floured surface.
Next, roll each piece into ropes about 12 inches long.
Now, form a knot in the middle of your rope. Then, take your left-hand side and tuck it under the knot.
Then take the right-hand side of the rope and bring that over and tuck it into the middle of the rosette. You wind up with a perfect little rosette as shown below.
Are these not the cutest shapes?? Place them on a parchment-lined baking sheet. I love to use the parchment as cleaning up is so much easier.
Preparing for baking
Before I bake, I always love to give the rolls a good egg wash. This isn't a necessary step, but it gives the rolls that beautiful, golden finish.
I think it is well worth it. It is simple to make with 1 egg and 2 tablespoons of milk. Then brush them on with a pastry brush and they are ready to go! Bake until they are a beautiful golden color.
Tips For Baking The Rolls
Make sure your yeast is still good. This can be hard to tell, so if you are unsure, add a small amount to warm water. If it doesn't bubble after several minutes, it is not good.
When making the dough, make sure you mix it well. This should be for at least 6 minutes in the stand mixer.
Another thing to remember when making the dough is that it needs to be doubled, then double again for the proper rise. This will ensure that the rolls look the way you want them to.
While the dough is rising the second time, preheat your oven. You want it hot and ready when the rolls are.
The Finished Garlic Herb Dinner Rolls
Imagine heading to the table with a basket full of these rolls. Yes, you will be the star of the show and everyone will love you even more than they already do!! Your house will smell amazing.
If you aren't into the rosette shape, you can always do something else. I think these are really pretty. It is a shape I use often!
Are you looking for a great soup to serve with these rolls? I have a few suggestions I think you will love
- Beef Barley would be great with these rolls!
- This Cozy Ravioli and Sausage Soup are also so good.
- This Homemade Chicken Noodle is a family favorite here.
Maybe you are looking for a salad instead? I have a few suggestions there as well!
- This Kale salad with Delicata is so good perfect to go with the rolls!
- We are eating this Autumn Kale Salad on repeat here!
- For a lighter salad, this Red Pear and Blackberry Salad is so good!
Parmesan and Herb Rolls
- 1 cup warm milk about 100 degrees. This should feel slightly warm to the touch
- 2 ½ teaspoons active dry yeast
- ¼ cup olive oil
- 1 egg
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon oregano you can use fresh if you have it available, I used dry.
- 1 tablespoon basil same as above.
- ½ teaspoon thyme
- ½ cup parmesan
- 1 teaspoon garlic powder you can use fresh minced garlic if you prefer.
- ½ teaspoon onion powder
- 1 ¾ cup whole wheat flour I used a hard white wheat.
- 2-3 ½ cups all purpose flour This is a variable. You may need more.
- 1 egg for egg wash
- 2 tablespoons milk for egg wash
- Active yeast in warm milk. To do this, add yeast to warm milk and mix lightly. Let this sit for several minutes until the yeast starts to "bubble" and get frothy.
- Next, add all ingredients to the stand mixer. Start with only 2 cups of all-purpose flour. Mix on medium speed for about a minute. Check your dough. If it is really sticky, add another ½ cup of flour, and repeat the process. Remember though, that you want your dough to be slightly tacky (sticky). Whole-grain bread absorb a lot of moisture.
- Cover the bowl and allow the dough to rise until doubled. Mine took about 40 minutes. This will vary depending on how warm your dough is and how warm the environment is.
- Once it rises, form how you choose. There are plenty of variations to choose from. If you prefer, bake it into a loaf too. I love this as a braided bread.
- Cover and allow to rise again until doubled. I have a proof setting on my oven, if you do as well, use this.
- While it is rising, preheat the oven to 375 degrees. Brush with an egg wash. I make my egg wash with one egg and 2 tablespoons of milk, mix well.
- Bake until the tops are golden brown.