Homemade Garlic Herb Rolls

It’s the icing on the Thanksgiving cake – Homemade Garlic Herb Rolls!

Homemade Garlic Herb Rolls from www.whatsgabycooking.com (@whatsgabycookin)

You guys know I like to keep things manageable / easy / quick and painless here on What’s Gaby Cooking. No recipes here take more than about 10-15 minutes of prep time and don’t require tons of ingredients. But I’m making a small exception today and making homemade bread. I know, I know. I’ve lost it. But a few years ago when I posted a photo of our Thanksgiving table with store-bought rolls on there, someone flipped out on me on instagram and I’ve had a complex ever since. Something to the effect of, how could I spend so much time prepping a beautiful dinner and then serve store bought rolls. So this year – it’s homemade rolls all the way. And not just any rolls, but buttery / herby / garlicy rolls that are the perfect way to sop up any extra gravy 🙂

Homemade Garlic Herb Rolls from www.whatsgabycooking.com (@whatsgabycookin)

It’s still pretty simple in terms of ingredients but there is some down time when you have to rest the dough. But I can promise you that the end result is 100% worth the investment!

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!

Homemade Garlic Herb Rolls

Yield: Makes 12-15 rolls

Homemade Garlic Herb Rolls


  • 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
  • ½ cup butter
  • 1 tablespoons Italian seasoning
  • finely grated parmesan cheese


  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.
  2. Combine milk mixture, garlic, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
  3. 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.
  4. 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.
  5. Preheat the oven 350 degrees F.
  6. Bake for about 20 minutes or until golden brown. Melt the butter in a small saucepan with the Italian seasoning. Once melted, remove from heat. Stir in parmesan. Remove rolls from the oven and brush with melted butter before serving.

Photography by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling Amy Paliwoda / Props by Casa de Perrin and The Surface Library / Recipes by What’s Gaby Cooking

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  1. Hi Gaby

    These look amazing! Just a question, would you have to make these right before you serve them or could you do them a bit before then slightly reheat in the oven? Thanks, Kimberley

  2. I don’t have an electric mixer with a dough attachment but I have a processor with dough attachment. Should it be fine? I don’t want the bread to be too heavy. Thank you!

  3. Definitely my new favorite dinner roll recipe. Absolutely perfect! Used rosemary for the herb, and asiago cheese. I reduced the quantities by 1/3, still ended up with 12 large rolls. We were going to cook steaks with this, but ended up skipping the steaks, as the rolls were so good (and filling). No stand mixer, made these by hand, worked fine.

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