Garlic Herb Rolls
Buttery, soft and fluffy dinner rolls packed full of garlic herb flavor! These Garlic Herb Rolls are so easy to make and perfect for any occasion. They are make-ahead and freezer friendly!
I absolutely love making these garlic herb rolls to go alongside pasta dishes. They are also great as slider buns. My family loves them just as much as I do. I could probably serve them every night without any complaints. They are that good! I mean what's not to like about a soft and fluffy roll full of garlic, herbs and cheese, that is brushed with a delicious garlic herb butter?
Y'all when I say these rolls are soft, they are super soft. The dough is enriched with mozzarella and parmesan cheese which melts and makes these dinner rolls so soft and dreamy. I really hope you love these rolls as much as my family does!
Using a stand mixer with a dough hook attachment is my preferred method of kneading the dough for dinner rolls. This makes the kneading process easier. The dough hook does all of the work. Kneading the dough by hand can be achieved, it will just take a little elbow grease and time.
- In the bowl of a mixer with the dough hook attachment combine the warm water, milk and butter. Add in the yeast. Let set for 5 minutes to bloom the yeast.
- Add in the honey and salt. Mix until well combined.
- Begin adding in half of flour while the mixer is on low. The dough will be rough and shaggy at this point.
- Add the remaining flour as needed until the dough no longer feels sticky. Not all of the flour may be needed.
- Now add in both cheeses, minced garlic and the fresh herbs for the dough.
- Knead for 10 minutes or until the dough becomes smooth and slightly tacky.
- Cover the bowl and dough lightly with oil, cover with a damp cloth and place in a warm place until doubled in size.
- Deflate the dough and place on an un-floured work surface. Using a scale, portion the dough into 12 equal portions.
- Using a cupped hand, roll the dough balls into round rolls.
- Place on a parchment lined sheet tray or a parchment lined 9x13 baking dish.
- Cover with a towel and allow to proof for 30 minutes or until puffy.
- Brush with eggwash and bake in a 350 ° F for 20-25 minutes.
- Once the rolls are out of the oven, brush them with the butter. Now sprinkle on the parmesan herb mixture. Enjoy!
Pull a piece of the dough off of the big ball of dough. With both hands, gently stretch the dough out until the middle stretches out thin enough to see through it. If the dough stretches out thine enough for you to see through it before it breaks, the dough has been kneaded long enough. This is called the windowpane test. If it stretches and breaks pretty quickly, knead the dough longer.
I am always looking for easy dinner recipes that use ground beef. It's safe to assume that the majority of households have ground beef in their freezers, most of the time. It is a relatively cheap protein that can be used to make so many different recipes. It is also very easy to stretch, and it doesn't take long to cook. Which I love!
Store in an airtight container in the refrigerator for up to 5 days. To reheat, wrap in foil and place in a 300° F oven for 10 to 15 minutes, or until warmed through.
After 30 minutes the rolls should be nice and puffy. To check if they are ready to be baked, gently press into one of the rolls. If the indent left behind springs back quickly, the rolls are ready to be baked. If it takes a little while to spring back, let the rolls proof a little longer.
To freeze unbaked dinner rolls, place the portioned and shaped rolls on a parchment line sheet tray, making sure they do not touch. Freeze for several hours then place in a freezer bag or airtight container with parchment in-between the layers. To bake the rolls, remove from the freezer bag or container and place on a parchment lined sheet tray or lined 9x13 baking dish. Cover and allow to thaw completely. Once thawed, proof until doubled. Continue on with the recipe.
Soft, fluffy and made from scratch. These easy garlic herb rolls are perfect for any holiday dinner or just your average weeknight dinner.
- 1/2 Cup water
- 6 ounces milk
- 2 tablespoons butter
- 1 1/4 teaspoon yeast (dry active)
- 1 1/2 teaspoon honey (or sugar)
- 1 Teaspoon salt
- 3-4 cups all-purpose flour
- 1 Teaspoon fresh oregano (chopped)
- 1 Teaspoon fresh parsley (chopped)
- 3 Cloves garlic (minced)
- 1/4 Cup parmesan cheese (shredded)
- 1/4 Cup mozzarella cheese (shredded)
- 1 Large egg
- 1 Tablespoon water
- 2 ounces butter (melted)
- 1/4 Teaspoon garlic powder
- 1 Pinch salt
- 2 tablespoons parmesan cheese (shredded or grated)
- 1 Teaspoon fresh oregano (chopped)
- 1 Teaspoon fresh parsley (chopped)
In a small pan on the stove combine the water, milk and butter. Heat on low until the butter has melted. Pour into the bowl of a mixer. Allow to cool to lukewarm before adding the yeast.
In the bowl of a mixer with the dough hook attachment combine the warm water, milk and butter. Add in the yeast. Let set for 5 minutes to bloom the yeast.
Add in the honey and salt. Mix until well combined. Begin adding in half of flour while the mixer is on low. The dough will be rough and shaggy at this point.
Add the remaining flour as needed until the dough no longer feels sticky. Not all of the flour may be needed.
Now add in both cheeses, minced garlic and the fresh herbs for the dough. Knead for 10 minutes or until the dough becomes smooth and slightly tacky. It should pass the windowpane test at this point.
Cover the bowl and dough lightly with oil, cover with a damp cloth and place in a warm place until doubled in size.
Deflate the dough and place on an un-floured work surface. Using a scale, portion the dough into 12 equal portions.
Using a cupped hand, roll the dough balls into round rolls. Place on a parchment lined sheet tray or a parchment lined 9x13 baking dish.
Cover with a towel, place in a warm place and allow the rolls to proof for 30 minutes or until puffy. Preheat an oven to 350° F while the rolls are proofing.
Once the rolls have puffed up brush with eggwash and bake for 20-25 minutes.
Mix together the melted butter, salt and garlic powder. Once the rolls come out of the oven, brush them with the butter and sprinkle on the herbs and parmesan cheese. Enjoy!
Thank you for stopping by!