Description
These One Hour Garlic Herb Soft Dinner Rolls are a quick and easy bread recipe perfect for holiday meals or weeknight dinners. Made with a flavorful garlic, rosemary, and parsley dough enriched with butter, milk, and instant potato flakes for softness, these dinner rolls come out tender, fluffy, and golden-brown. A buttery garlic herb glaze brushed on warm rolls adds an irresistible finishing touch.
Ingredients
Scale
Dough Ingredients
- 6 tablespoons butter, divided
- ¾ cup whole milk (2% milk also works)
- ½ cup water
- 4 – 4 ½ cups all-purpose flour, plus more for dusting
- ¼ cup instant potato flakes
- 1 tablespoon rapid-rise yeast
- ¼ cup granulated sugar
- 1 ½ teaspoon salt
- 2 teaspoons garlic powder
- 1 tablespoon fresh chopped rosemary (or ½ tablespoon if using dry)
- 3 tablespoons fresh chopped parsley, divided (or 1 ½ tablespoons if using dry)
- 1 large egg, room temperature
- 1-2 cloves garlic, whole or minced
Instructions
- Warm Butter, Milk, and Water: Place 4 tablespoons of butter, milk, and water in a microwave-safe measuring cup and heat on high for 1 minute. The mixture should be between 110-115ºF. If not warm enough, continue heating in 10-15 second intervals, then let cool if too hot.
- Combine Dry Ingredients: In the bowl of an electric mixer fitted with a dough hook, add 4 cups of flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and 2 tablespoons of parsley. Stir to mix evenly.
- Add Wet Ingredients and Knead: Start the mixer on the stir setting and slowly stream in the warm milk mixture and egg. Once combined, increase speed to medium-low and knead for 4-5 minutes until dough pulls away from bowl sides. Add up to ½ cup additional flour, if necessary, to form a ball.
- Rest Dough: Remove dough from hook, cover bowl with plastic wrap, and let rest for 10 minutes. Meanwhile, preheat oven to 180ºF and spray a 9×13 baking dish with cooking spray.
- Shape Rolls: Turn dough onto a floured surface and roll out to a 15-inch circle. Using a floured pizza cutter, cut into 12 or 16 equal pieces. Fold seams inward and roll each piece into a smooth ball, placing seam side down in the prepared baking dish.
- Proof Rolls: Brush tops of rolls with water to prevent drying. Turn off the oven and place the baking dish inside. Let rolls rise for 20 minutes without opening the oven door.
- Bake Rolls: Remove the baking dish from the oven and preheat oven to 375ºF. Bake rolls for 18-22 minutes (14-18 minutes if smaller) until golden brown on top.
- Prepare Garlic Herb Butter and Glaze Rolls: While baking, melt remaining 2 tablespoons butter with garlic in a small saucepan over medium heat. When fragrant, stir in remaining parsley and a pinch of salt. Brush the warm rolls with the garlic herb butter before serving.
Notes
- Instant potato flakes add softness and moisture to the rolls but can be substituted with an equal amount of mashed potatoes or omitted with slight texture difference.
- Rapid-rise yeast ensures quick rising so the rolls can be ready in just one hour.
- Use fresh herbs for best flavor, but dry herbs can be substituted at half the quantity.
- Whole or minced garlic can be used in the butter glaze depending on your preference.
- For perfectly even rolls, weigh dough pieces before shaping.
- Do not open the oven during the initial dough proofing to ensure proper rising.
- These rolls are best served warm on the day they are made.
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 3g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
