The classic dinner roll recipe but elevated with a burst of flavors of savory garlic and herbs. Soft, fluffy rolls, packed with garlic and herbs, are sure to be a crowd-pleaser every single time.
Inspiration of the Savory Garlic Herb Rolls
My viral 5 starred-rated classic dinner roll recipe has been one of my most viewed recipe on my website for years – especially during the holiday season. I have found numerous amounts of ways to use this dinner roll recipe but I knew I wanted to do a savory roll that could elevate any meal that these rolls accompanied.
How to Make Dinner Rolls in Advance
I’ve tested this countless ways, and I won’t lie – the absolute best way is to have these fresh. The fresh dough and fresh rise make for perfection. BUT, but I’ve still had very very yummy results making these ahead of time, and sometimes that’s our only or best option if we want homemade rolls (Holidays in the kitchen can get busy, I know!). Here are some make ahead options:
1. DELAY RISE (SAME DAY): Make the dough in the morning, let it do its initial first rise, then form and place on the pans. Instead of letting them sit out at room temperature to rise, cover with sprayed plastic wrap (so the wrap doesn’t get stuck to the dough) and store in the fridge. About 1 – 1/2 hours before dinner, let the dough get back to room temperature and rise more if needed, then bake. The benefit to this is fresh hot rolls at dinner but all the mess is cleaned up and out of the way, allowing you to focus on the other last minute parts of the meal.
I prefer to do this same day but you can allow the rolls to rest overnight in the fridge.
2. FRESH FORMING (OVERNIGHT): Depending on how you prefer your timing, you can also make the dough in advance and let its initial first rise rest in the fridge. About 2 – 3 hours before dinner, set the dough out to get back to room temperature, then form and give it it’s second rise. Bake and again, have fresh rolls at dinner! This method works especially well with my sweet roll recipes, where you often don’t want to make them too far in advance otherwise the filling would slowly seep out.
3. FREEZE DOUGH: You can make the dough, give it the initial rise, then form into rolls. Then immediately after forming, space them apart on a baking sheet and place in the freezer. Once they are frozen separately you can take them off the baking sheet and store them in a Ziplock bag for easier storage. To thaw, place rolls on baking sheet about 4 hours before dinner. Cover with sprayed plastic wrap. Let them come to room temperature and rise before baking. To expedite the proofing process, you can put them in a gently warm oven to act as a proofing box. This is a great way to make the dough weeks in advance and not worry about it at all come the day of! Also makes for a great last minute dinner side and way tastier than Rhodes rolls.
4. PAR BAKE: You know the “take and bake” partially baked bread you get from the store? Yup, you can do that with your homemade rolls too! This method allows you to get most of the oven time in advance, so that it frees up your oven for the main stuff. This is great for people with only one oven, because all you need to reserve is about 10 minutes of oven time at the end to reheat the rolls – which usually is about the amount of time it takes to get the family together, right? Bake the rolls day of or day before, until just barely cooked – about 12-15 minutes. Then finish off the baking and heating right before for fresh hot rolls.
5. FULL BAKE: When in doubt, yes, you can just bake the rolls ahead of time! If you’re bringing them to an event and you’re not the one hosting, this is a great choice so you don’t have to ask the host to use their oven. I prefer to make these day of, and no more than 24 hours in advance for freshest results. People love love rolls, even when they’re not fresh hot out of the oven.
What should I bake these rolls in?
Metal is my favorite material to bake bread in for even heating and fast cooling. This recipe doubles well, and when I do, it makes sense to fit them all on one big half sheet pan. I love it for…
- Even Baking: The flat surface of a sheet pan allows for even heat distribution, ensuring that the rolls cook evenly on all sides.
- Efficient Use of Oven Space: Sheet pans can hold multiple items, maximizing oven space and reducing baking time.
- Easy Handling: The rolled edges of sheet pans provide a sturdy grip, making it easier to transfer them in and out of the oven.
Keeping this batch as-is for a serving of 12 rolls makes a 9×13″ pan a perfect choice. Again, reach for metal if you can. But glass is ok too if that’s all you have! I love it for…
- Controlled Environment: The sides of the pan help to contain the dough, ensuring even rising and baking. This results in rolls that are consistently shaped and cooked.
- Shape & Color: Instead of distinct round rolls, your rolls will come together when proofed and baked in a 9×13″ pan. Becuase of this, the sides will be soft and pale compared to an even color crust that you would get using a sheet pan. Still beautiful and delicious though!
If you’re looking for a more rustic, flavorful experience, a cast iron skillet is a great option. I love using a skillet when making these rolls specifically because of the extra buttery crunch you get on the outside of the rolls. Here are other reasons to use the skillet!
- Even Heat Distribution: Cast iron is an excellent conductor of heat, which means it heats up evenly and retains heat well. This ensures that your rolls bake evenly and develop a beautiful, crispy crust.
- Enhanced Flavor: The porous surface of a well-seasoned cast iron skillet can impart a subtle flavor to your rolls, making them even more delicious.
- Rustic Appearance: Baking rolls in a cast iron skillet gives them a rustic, homey appearance that is visually appealing.
If you’re a beginner baker, you may want to start with a standard baking pan; baking rolls in a cast iron skillet can be a bit more challenging than using a standard sheet pan. The skillet can be heavy and hot, and it’s important to handle it with care. Additionally, the dark color of the skillet can make it difficult to monitor the browning of the rolls.
How else can I use this dinner roll dough?
There are various ways to form dinner rolls. Outside of the classic dinner roll, this same recipe makes amazing garlic knots and sweet rolls. Check out my favorite sweet roll recipes same amazing base dough with a sweet filling!
Classic Cinnamon Roll
Raspberry Sweet Rolls
Orange Sweet Rolls
Cranberry Orange Rolls
Chocolate Peanut Butter Sweet Rolls
Savory Garlic Herb Rolls
Ingredients
- 1 cup warm whole milk at about 110 degrees F any other milk will work; fattier the better
- 2 1/4 tsp yeast
- 2 tbsp honey or sugar
- 1 tsp salt
- 2 tbsp + 2 tsp unsalted butter , softened
- 1 large egg
- 3 tbsp fresh herbs, minced fine *optional (rosemary, thyme, parsley are favorites); half the qty if using dried herbs
- 2 tsp fresh minced garlic *optional or 1/2 tsp dried garlic
- ~3 cups all purpose flour* see notes for measuring
Herb Garlic Butter (to brush on top)
- 1/4 cup salted butter
- 1-2 tbsp fresh herbs, minced fine
- 1 tsp fresh minced garlic
- + 2-3 tbsp freshly grated parmesan cheese to top *optional
- + flaky sea salt to top *optional
Instructions
- Using a stand mixer* with a dough hook, place the warm milk (think baby bath water warm), yeast, and honey/sugar together. If you are using standard dry yeast, wait about 5 minutes to ensure it’s activating (yeast will begin to foam). If you’re using instant, you can proceed to the next step.
- Turn the mixer on and add 2 cups of flour. Mix together. Add salt, softened butter and eggs. Add optional herbs and garlic. *Adding herbs is optional because sometimes I will make this a double batch plain, and then keep half baked plain, but then bake the other half simply brushed with garlic butter on top. So if you don't want the full power of herbs infused in the dough, feel free to keep plain and highlight with just the butter on top.
- Slowly add the additional cups of flour. In pouring your last cup, do so slowly, watching the dough. When you've added enough flour, the dough will be soft and just slightly sticky. It will barely start pulling away from the bowl.
- Leave the mixer on for an additional 8-10 minutes to knead.
- Take your dough hook out, and cover the bowl to let the dough rest and rise for 30-60 minutes, or until doubled in size.
- Grease 9×13 pan or baking sheet. When the dough has doubled, place it on a floured or oiled work surface.
- To form, gently pinch off pieces of dough, about the size of a small tangerine. Place the shaped dough on the baking sheet, and continue to shape the remaining dough, keeping the rolls about an inch apart (they’ll rise and spread).
- When the rolls are shaped, cover and place in a warm, draft free place for about 30 minutes, until dough has grown slightly and is soft. Preheat oven to 350° F.
- Bake for 16-20 minutes. If the tops begin to brown too quickly mid-bake, place a piece of aluminum foil over top to slow down the browning.
- When it's almost done baking, mix the melted butter, herbs, and garlic in a bowl and set aside.
- The rolls will be done when the tops and bottoms are lightly golden brown. Take out of the oven and brush with butter while warm. Top with flaky sea salt and parmesan if desired.
