Garlic Herb Roll Recipe

A square image of a metal basket lined with a teal blue cloth napkin with multi-colored stripes and some waxed paper and filled with dinner rolls.

Garlic herb rolls are soft, aromatic and flavorful. The perfect dinner roll size, these rolls help to sop up gravy, and they stand up on their own, too. Easy to make and easy to eat, these may become your new favorite dinner rolls.

Course Bread and Rolls Recipes

Cuisine American

Prep Time 20

Cook Time 25

Total Rise Time 2 15

Total Time 3

Servings rolls

Calories 165kcal

Author Jennifer Field

Ingredients

14.5 oz whole milk 411 grams or 1 3/4 cups + 1 Tablespoon
4 oz unsalted butter 113 grams or 1 stick/8 Tablespoons
3 Tablespoons honey 2.25 oz or 61 grams
1 ¼ teaspoon kosher salt 6 grams, I use Morton's
1 Tablespoon garlic & herb seasoning I use Kinder's
22 ounces bread flour 624 grams or about 4-4 1/2 cups. If using cups, whisk the flour well, lightly spoon it into the cup, then sweep off the excess
1 teaspoon instant yeast 3 grams

For the Topping

2 oz butter 57 grams, 1/2 stick, or 4 Tablespoons
1 teaspoon garlic & herb seasoning

Instructions

In a small saucepan, heat milk until steaming but not boiling, about 170-180F.
Cut the cold butter into pieces and add to the hot milk to help cool it more quickly. Stir until the butter is all melted.
Pour the hot milk/butter mixture into the bowl of a stand mixer and leave to cool about 20 minutes or until it cools to no hotter than 120F.
Add honey, salt, and garlic & herb mixture.
Dump the flour on top of the wet ingredients, and then add the yeast.
Mix on low speed, using the dough hook, until you have a shaggy dough, about 2 minutes.
Increase speed to medium and knead for 12 minutes. The dough will be smooth, somewhat shiny, and very stretchy. While it might start out sticking on the sides and in the bottom of the bowl, by the time kneading is done, you should have minimal-to-no sticking and the dough will gather around the dough hook.
Shape dough into a smooth ball, spray with pan spray or brush with oil, cover, and allow to rise in a warm spot until doubled, about 1 1/2 hours.
Turn the dough out onto a clean countertop and press out the gases. Knead by hand for just 5-10 turns to redistribute the yeast, and then weigh the mass of dough. Divide by 24 to get the weight of each roll. I scaled my rolls at 1.7-1.8 oz.
Cover the scaled dough with plastic wrap to keep it from drying out.
Working with one piece of dough at a time, press into a thick circle about 3" in diameter. Then, tuck all the edges underneath to make a smooth ball. Increase surface tension by rounding on the counter between cupped palms. Place each round in a 9" x 13" pan in 4 columns of 6 rolls each.
Spray with pan spray, cover the rolls, and let rise until nice and puffy, about 45 minutes. Preheat oven to 350F during the second rise.
Melt the second amount of butter together with the teaspoon of garlic herb seasoning and set aside.
Bake rolls on the middle rack for 25-30 minutes, rotating the pan after 15 minutes. Rolls are done when they are all nicely golden brown with an internal temperature of 195-200F.
Remove pan from the oven. Immediately brush the tops of the rolls with the butter herb mixture. Use all of it. Some may pool in the intersections where the rolls meet, but it will absorb as the rolls cool.
Slide the rolls out onto a cooling rack to cool warm if using right away. Otherwise, allow the rolls to cool completely. Store at room temperature for a day or two. For longer storage, seal rolls in zip-top freezer bags, pressing out as much air as possible before sealing. Bring to room temperature and reheat before serving.

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