Description
These One Hour Garlic Herb Soft Dinner Rolls are tender, fluffy, and infused with fragrant garlic, rosemary, and parsley. Perfectly buttery and soft, they come together quickly using instant yeast and potato flakes for an irresistibly light texture. Brushed with a warm garlic herb butter right out of the oven, these rolls complement holiday meals or weeknight dinners beautifully.
Ingredients
Scale
Dough
- 6 tablespoons butter, divided
- ¾ cup whole milk (2% also works)
- ½ cup water
- 4 – 4 ½ cups all-purpose flour, plus more for dusting
- ¼ cup instant potato flakes
- 1 tablespoon rapid-rise yeast
- 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
Instructions
- Heat the Butter, Milk, and Water: Place 4 tablespoons of butter, milk, and water in a 2-cup microwave-safe measuring cup. Heat on high for 1 minute until the mixture is warm to the touch (110-115ºF). Continue heating in 10-15 second intervals if needed, then allow to cool slightly if too hot.
- Mix Dry Ingredients: In the bowl of an electric mixer fitted with a dough hook, combine 4 cups flour, instant potato flakes, yeast, sugar, salt, garlic powder, rosemary, and 2 tablespoons parsley. Stir briefly to mix.
- Add Wet Ingredients and Knead Dough: With the mixer on the stir setting, slowly add the warm milk mixture and the egg. Increase to medium-low speed and knead for 4-5 minutes. The dough should pull away from the bowl sides after 1-2 minutes; if not, add up to ½ cup more flour as needed.
- Rest the Dough: Remove the dough from the hook, cover the bowl with plastic wrap, and let rest for 10 minutes. Meanwhile, preheat the oven to 180ºF and spray a 9×13-inch baking dish with cooking spray.
- Shape the Rolls: Turn the dough onto a lightly floured surface. Roll it out into a 15-inch circle using a floured rolling pin. Using a floured pizza cutter, cut into 12 or 16 equal pieces. Fold in seams and roll each into a smooth ball. Place seam side down in the prepared baking dish.
- Proof the Rolls: Brush the tops of the rolls with water to prevent drying. Turn the oven off and place the baking dish inside. Let the rolls rise for 20 minutes without opening the oven door.
- Bake the Rolls: Remove the baking dish from the oven and preheat the oven to 375ºF. Bake the rolls for 18-22 minutes until golden brown (14-18 minutes if 16 rolls).
- Prepare Garlic Herb Butter: While baking, melt the remaining 2 tablespoons butter with garlic in a small saucepan over medium heat. Add the remaining tablespoon chopped parsley and a pinch of salt. Brush the garlic butter over the hot rolls immediately after baking.
- Serve: Serve the garlic herb dinner rolls warm for best flavor and softness.
Notes
- Using instant potato flakes in the dough helps keep the rolls soft and fluffy.
- Rapid-rise yeast significantly shortens the rising time, enabling a quick one-hour preparation.
- Brush water on rolls before proofing to maintain moisture during rising.
- If fresh herbs are unavailable, use half the amount of dried herbs to avoid overpowering flavors.
- The garlic butter topping enhances flavor and adds a glossy finish to the rolls.
- Keep the oven door closed during the proofing stage to maintain warm humidity for optimal rise.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 6.5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
