Description
These Homemade Garlic Herb Rolls are soft, fluffy, and packed with delicious garlic and herb flavors. Perfect for holidays, dinner sides, or anytime you want buttery, savory bread fresh from your oven. The rolls are made with a simple yeast dough enriched with milk, butter, and eggs, then brushed with melted herb butter and Parmesan cheese for an irresistible finish.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups whole milk
- 1 stick unsalted butter (cut into pieces)
- 1/3 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 4 cloves garlic (finely chopped)
- 3 large eggs (lightly beaten)
- 2 teaspoons salt
- 6 cups all-purpose flour
Topping Ingredients
- ½ cup butter
- 1 tablespoon Italian seasoning
- Finely grated Parmesan cheese (to taste)
Instructions
- Prepare Milk Mixture: Place the whole milk in a small saucepan and bring it to a gentle simmer. Remove from heat and stir in the stick of unsalted butter and sugar. Allow this mixture to cool to room temperature to avoid killing the yeast later.
- Activate Yeast: In a small bowl, dissolve the active dry yeast in 1/2 cup of warm water and let it sit until it becomes foamy, indicating the yeast is active, about 5-10 minutes.
- Mix Dough: In a mixer fitted with a dough hook, combine the cooled milk mixture, finely chopped garlic, lightly beaten eggs, activated yeast, salt, and half of the all-purpose flour. Mix on low speed until smooth. Gradually add the remaining flour, about 1/2 cup at a time, continuing to stir until the dough forms a smooth, cohesive ball.
- Knead Dough: Remove the dough from the mixer and place it on a floured surface. Knead by hand for about 5 minutes until the dough is elastic and smooth.
- First Rise: Place the kneaded dough into a greased bowl and cover with a clean towel or plastic wrap. Let it rise in a warm place until it doubles in size, approximately 1 hour.
- Shape Rolls: Punch the risen dough down to release air. On a floured surface, divide the dough into small balls, each about 2.5 ounces, slightly smaller than a tennis ball. Arrange the rolls on a parchment paper-lined baking sheet.
- Second Rise: Cover the rolls again and let them rise until they double in size, around 30 to 40 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake Rolls: Bake the rolls for about 20 minutes or until they turn golden brown on top.
- Prepare Herb Butter: While the rolls bake, melt ½ cup butter in a small saucepan over low heat. Stir in 1 tablespoon Italian seasoning, then remove from heat.
- Finish and Serve: Once the rolls are baked, remove them from the oven and immediately brush them generously with the melted herb butter. Sprinkle finely grated Parmesan cheese over the top while the butter is still warm. Serve warm and enjoy!
Notes
- For the best flavor, finely chop fresh garlic rather than using garlic powder.
- Ensure the milk mixture is cooled before adding yeast to prevent killing it.
- You can substitute whole milk with 2% milk if preferred.
- Parmesan cheese adds a salty, nutty flavor but can be omitted for a simpler roll.
- These rolls freeze well; store cooled rolls in an airtight container for up to 2 months.
- If you want a softer crust, brush the rolls with melted butter again after baking.
- These rolls are perfect for festive occasions like Thanksgiving or Christmas dinners.
Nutrition
- Serving Size: 1 roll
- Calories: 338 kcal
- Sugar: 6 g
- Sodium: 383 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 68 mg
