Soft, fluffy, fragrant, and savory, theese garlic dinner rolls are every day easy and holiday elegant! With just basic pantry ingredients, you’ll be making these on repeat.
- Flavor: Light and buttery with a delicate herb and garlic flavor.
- Ingredient info: This recipe uses a packet (2 ¼ teaspoons) Active Dry Yeast. You can use instant yeast in this recipe as well, which should be added directly to the flour. The dough will rise faster with instant yeast, so adjust rise times as needed.
- Recommended tools: A kitchen mixer with a dough hook will make your job much easier, and a kitchen thermometer is the best tool for determining internal doneness.
- Serving suggestions: These rosemary dinner rolls taste amazing paired with a gravy-rich roast chicken, ham, beef, or Thanksgiving turkey.
Ingredient Tips For Garlic Dinner Rolls
- Flour: This recipe uses all-purpose flour and has not been tested with other varieties of flour.
- Yeast: Active dry yeast and instant yeast can be used interchangeably for this recipe, although instant yeast will make the dough rise faster.
- Sugar: Besides activating the yeast, sugar gives these garlic dinner rolls a sweet flavor and helps with browning.
- Egg & Butter: A large egg works as a binder, and the butter adds a rich flavor. If using unsalted butter, add a pinch of extra salt to the dough mixture.
Variations: Make cheesy rosemary garlic rolls, and switch out the salt with grated parmesan cheese in Step 5. Rolls can also be topped with poppy seeds or everything bagel seasoning for more flavor. If you prefer milder herbal notes, you can swap in dried parsley.
Storing Dinner Rolls
- Store leftover rolls at room temperature in a covered container for up to 4 days.
- Freeze cooled rolls on a baking sheet before transferring them to a zippered bag. They’re best used within 3 months. Let them thaw at room temperature.
- Freeze unbaked rolls on a baking dish and transfer them to a zippered bag for up to a month. Allow rolls to thaw overnight in the refrigerator in a baking pan before letting them rise at room temperature. Bake per recipe.
Breads, Biscuits, and Baguette!
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Garlic Dinner Rolls
Fluffy yeast rolls get an extra burst of flavor from garlic powder and aromatic herbs.
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In the bowl of a stand mixer with a dough hook attached, combine water, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes).
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Add 1 cup flour, the beaten egg, melted butter, salt, rosemary, garlic powder, and thyme. Mix on low until combined. Add flour a little bit at a time until the dough is soft and not sticky. Knead in the mixer for 5 minutes (see notes for making without a mixer).
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Divide dough into 9 even pieces, and form into balls. Place in a greased 9-inch pie plate and cover with parchment paper and a kitchen towel. Let rise for 70 to 90 minutes or until doubled in size.
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Preheat the oven to 400°F.
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If using an egg wash, whisk 1 egg with 1 tablespoon of water and brush over the rolls. Sprinkle with flaky salt if desired.
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Bake on the center rack for 15 to 20 minutes or until the rolls are golden brown on top.
- To mix by hand, mix in flour with a wooden spoon a little bit at a time until you have a soft dough that isn’t sticky. Knead on a lightly floured surface for 10 minutes.
- Rolls are done when they reach 190℉.
- Store leftovers in an airtight container at room temperature for up to five days, or freeze in zip bags for up to 3 months.
- You can also freeze the dough before the initial rise. Thaw it in the refrigerator, then allow to rise at room temperature and bake as directed.
Calories: 181 | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 234mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Bread© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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