Soft and fluffy garlic herb dinner rolls delivered in one hour. I brush these with a garlic and herb butter when they’re hot out of the oven and they’re perfect to serve with all your holiday meals and yet easy enough for weeknights!
- 6 tablespoons butter, divided
- ¾ cup whole milk (2% will also work)
- ½ cup water
- 4 – 4 ½ cups all-purpose flour, plus more for dusting
- ¼ cup instant potato flakes (see note)
- 1 tablespoon rapid-rise yeast (see note)
- ¼ cup granulated sugar
- 1 ½ teaspoon salt
- 2 teaspoons garlic powder
- 1 tablespoon fresh chopped rosemary (use ½ quantity if dry)
- 3 tablespoons fresh chopped parsley, divided (use ½ quantity if dry)
- 1 large egg, room temperature
- 1-2 cloves garlic, whole or minced (see notes)
- Place 4 tablespoons of butter, milk, and water in a 2 cup microwave-safe measuring cup. Heat on high for 1 minute. The milk mixture should be warm to the touch, about 110-115ºF. Continue to heat in 10-15 second intervals until the milk mixture reaches that temperature. If it’s too hot, just let it cool.
- In the bowl of an electric mixer fitted with the dough-hook attachment, add 4 cups of flour, potato flakes, yeast, sugar, salt, garlic, rosemary, and 2 tablespoons of parsley and just stir to combine.
- Start the machine on the ‘stir’ setting and slowly stream in the warm milk mixture and the egg. When combined, increase the speed of the mixer to medium-low and allow the mixer to run for 4-5 minutes. After the first 1-2 minutes the dough should start pulling away from the sides of the bowl, if it doesn’t add an additional ¼ cup of flour and let the mixer run for another minute, if the dough still hasn’t formed into a ball, add the remaining ¼ cup of flour. You may or may not need to add the additional flour. I didn’t.
- Remove the dough from the hook, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes. While the dough is rising, position a rack in the center of the one and preheat the oven to 180ºF. Spray a 9×13 baking dish with cooking spray, set aside.
- Turn the dough out onto a lightly floured work surface. With a floured rolling pin, roll the dough out into a 15-inch circle. Using a pizza cutter dipped in flour, cut the dough into 12 or 16 equal pieces. You can weigh the dough to make it more accurate but I usually just eyeball it. Fold the seams in and roll into a smooth ball. Place the dough seam side down into the prepared baking dish. Repeat with the remaining dough.
- Using a pastry brush, brush water on the tops of the rolls so they don’t dry out in the oven. Turn the oven OFF and place the baking dish inside the oven. Allow the dough to rise for 20 minutes. DO NOT OPEN THE OVEN DOOR UNTIL THE 20 MINUTES ARE UP.
- Remove the baking dish from the oven and place on the counter while you preheat the oven to 375ºF. Bake the dinner rolls for 18-22 minutes or until the tops are nice and golden. Baking time will be slightly shorter if you made them into 16 rolls (around 14-18 minutes). Prepare the garlic butter sauce (step #8) in the last 5-7 minutes while the rolls are still in the oven.
- In a small saucepan, combine the garlic and the remaining 2 tablespoons of butter, heat over medium heat. When the butter melts and you can smell the garlic, add the remaining tablespoon of chopped parsley. Add in a pinch of salt and stir. Brush the tops of the prepared rolls with garlic butter mixture. Serve warm.
Make sure to use instant dry potato flakes for this recipe. You can use the garlic variety if you want to add more garlicky goodness in too!
Rapid-rise yeast is also known as ‘instant’ yeast. If you use active dry yeast, note that the proofing times will be significantly longer. For best results, I suggest following the recipe exactly as written.
For the garlic butter – use whole cloves of garlic for less intense garlic flavor or mince the garlic for a more robust dinner roll experience.
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