Homemade Garlic Herb Rolls

Why I Love This Recipe

I will take any excuse to bake bread, especially when the end result is a basket of pillowy, buttery rolls that make the entire house smell like a dream. These rolls are soft, super flavorful, and deceptively easy, which makes them perfect for Thanksgiving, Sunday dinner, or any night when you want something cozy. The garlic, herbs, and parmesan tucked into every bite take them from basic to totally irresistible, and they stay soft and tender thanks to that brushed butter on top. Trust me, people grab seconds before the basket even makes it halfway around the table.

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

Ingredients & Substitutions

Substitutions

🥖 Flour Options

• All-purpose flour — the standard for light, fluffy rolls.
• Bread flour — gives a chewier texture and more structure.
• Whole wheat flour — for a nuttier flavor (swap up to half the amount to keep them soft).
• Gluten-free blend — use a 1:1 baking mix if needed, but add an extra egg for binding.

🧈 Fat + Dairy Swaps

• Butter — can’t go wrong here for that rich, bakery-style flavor.
• Olive oil — lighter and adds a subtle fruitiness.
• Ghee — brings an extra buttery depth.
• Milk options: whole milk for richness, or almond/oat milk for a dairy-free version.

🧄 Garlic + Herb Variation

• Fresh herbs — parsley, thyme, rosemary, or chives all work beautifully.
• Dried herbs — if that’s what you’ve got, just use half the amount.
• Roasted garlic — mellower, sweeter flavor that melts into the dough.
• Garlic confit or garlic powder — great backups that still pack flavor.

🧂 Flavor Boosters

• Parmesan or Pecorino — adds a salty, nutty finish.
• Everything bagel seasoning — for a fun, crunchy topping.
• Crushed red pepper flakes — if you like a little kick.
• Sea salt flakes — sprinkled on top before baking for texture.

*For a full list of ingredients and instructions please see recipe card below.

How to Make Homemade Garlic Herb Rolls

Step 1: Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy.

Step 2: Combine milk mixture, garlic, eggs, yeast, salt, and ½ of the flour in a mixer with the dough attachment and mix until smooth.

Step 3: Add the remaining flour, ½ cup at a time, and stir until a smooth ball forms.

Step 4: Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.

Step 5: On a floured surface, punch down the dough and shape into small balls, just smaller than a tennis ball about 2.5 ounces each. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes. Preheat the oven 350 degrees F.

Step 6: Melt the butter in a small saucepan with the Italian seasoning. Once melted, remove from heat. Stir in parmesan.

Step 7: Bake for about 20 minutes or until golden brown. Remove rolls from the oven and brush with melted butter before serving.

How to Store Homemade Garlic Herb Rolls

You can store these at room temperature for a few days.

How to Freeze Homemade Garlic Herb Rolls

These are great for freezing if you have tons leftover. Just freeze them in a zip top bag and warm them up in a toaster oven when its time to eat.

10 Tips + Tricks for the Best Homemade Garlic Herb Rolls

• Use warm (not hot!) milk. You want it cozy like bathwater warm. Too hot and it’ll kill the yeast, too cold and the dough won’t rise. This is your Goldilocks moment.
• Let the yeast bloom fully. Give it a few minutes to get foamy. If it’s not bubbling, start over. Good rolls begin with happy yeast.
• Soft butter makes everything easier. When mixing the dough, butter should be truly soft so it melts into the dough without leaving chunks. Room temp is your friend.
• Knead until smooth and stretchy. Whether you’re using a stand mixer or your hands, keep going until the dough is silky, not shaggy. Smooth dough = tender rolls.
• Give the dough time to rise. Don’t rush this step. A warm, draft-free spot is key. Let it double in size. This is how you get ultra-fluffy rolls.
• Use a light touch when shaping. Handle the dough gently so you don’t deflate all that gorgeous air you just built. Roll, tuck, and place in the pan like little dough babies.
• Brush with the garlic herb butter twice. Once before baking to infuse the flavor, and once right when they come out so the rolls soak up all that garlicky goodness.
• Bake until just golden. Overbaking will dry them out, so keep an eye on the tops. You’re looking for light golden brown and springy when touched.

FAQs

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