Homemade Garlic Herb Rolls

5 from 1 vote

Soft and fluffy Homemade Garlic Herb Rolls packed with garlic, herbs, and parmesan. The perfect Thanksgiving rolls, easy to make and totally irresistible.

Prep Time35

Cook Time20

Resting Time1 30

Total Time2 25

Course: Side Dish, Snack

Cuisine: American

Servings: rolls

Author: Gaby Dalkin

Ingredients

1.5 cups whole milk
8 tablespoon unsalted butter cut into pieces
⅓ cup sugar
1 package active dry yeast
½ cup warm water
4 cloves garlic finely chopped
3 eggs lightly beaten
2 teaspoons salt
6 cups all-purpose flour

Topping

½ cup butter
1 tablespoons Tuscan seasoning
finely grated parmesan cheese

Instructions

Place the milk in a small saucepan and bring it just to a simmer. Remove from the heat, stir in the butter and sugar, and let the mixture cool slightly.
In a small bowl, dissolve the yeast in the warm water and let it sit until foamy.
In the bowl of a stand mixer fitted with a dough hook, combine the milk mixture, garlic, eggs, yeast mixture, salt, and half of the flour. Mix until smooth. Add the remaining flour, ½ cup at a time, and mix until a smooth dough forms.
Transfer the dough to a floured surface and knead by hand for about 5 minutes. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough on a floured surface and divide it into small balls, each about 2.5 ounces and slightly smaller than a tennis ball. Place the shaped rolls on a parchment lined baking sheet. Cover and let rise again until doubled, about 30 to 40 minutes.
Preheat the oven to 350 degrees F.
Bake for 20 minutes or until golden brown.
Meanwhile, melt the butter with the Italian seasoning in a small saucepan. Remove from the heat and stir in the parmesan.
Brush the warm rolls generously with the melted herb butter and serve.

Notes

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.

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