Herb Dinner Rolls

Name: Herb Dinner Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 225 min
Ingredients: 1¼ cup (295ml) warm milk (about 110℉); ¼ cup (55g) granulated sugar; 1¼ teaspoons active dry yeast; 1 large egg; 3 tablespoons butter, melted; 3½ cups (460g) bread flour; 1 tablespoon minced fresh sage; 1 tablespoon minced fresh rosemary; 2 teaspoon minced fresh thyme; 1 teaspoon salt

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These Herb Dinner Rolls are exceptional! Infused with fresh herbs for a burst of flavor, these buttery soft and fluffy rolls are ideal for any meal!

Overhead picture of rolls fresh from the oven and garnished with fresh herbs across the tops.

I created these dinner rolls to have something a little extra special for the holidays. However, don’t wait to make these only at Thanksgiving or Christmas because they are delicious to eat any time of the year!!

I used my trusty dinner roll recipe, which is my grandma’s, and added some fresh herbs for a boost of flavor. It’s like fall in bread form!

Tell Me More About These Herb Dinner Rolls:

Infused with a medley of fresh herbs, they offer a rich and aromatic flavor profile that elevates any dining experience.
Soft and pillowy texture with a slight chew.
Make-ahead friendly so you don’t have to do everything on the big day!
Freezer-friendly so make a double batch and store some in the freezer.
Pairs well with so many dishes besides turkey dinner.

Ingredients: bread flour, herbs, yeast, sugar, butter, milk, egg, and salt.

Ingredient Notes:

This is just a quick overview of the ingredients that you’ll need for these herb dinner rolls. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

FLOUR: I prefer to use bread flour for all yeast bread recipes. It has a higher protein content than all-purpose flour, making for a better dough and product. However, you can use all-purpose flour in this recipe without any changes.

HERBS: You can use any fresh herbs you like, but I buy the poultry herb blend in the produce department. It contains sage, rosemary, and thyme and I use the entire package in this recipe.

MILK: I prefer to use whole milk for richness and flavor. If you need these rolls dairy-free, use your favorite dairy-free milk. I don’t recommend using low-fat milk.

BUTTER: Butter adds richness to the dough. If you need a dairy-free option, replace it with olive oil or avocado oil.

Two pictures showing how to bloom yeast.

How To Make Herb Dinner Rolls:

STEP 1: Combine the warm milk, sugar, and yeast in a large bowl or the bowl of a stand mixer. Allow the yeast to sit and activate. You will know if your yeast is active and healthy if it starts to foam or “bloom”. If it does, then your yeast is ready to use. If this does not happen, your yeast will not be active. You can’t move forward with the recipe until you get new yeast.

Four pictures showing how to mix up the dough for the herb dinner rolls.

STEP 2: Add the remaining ingredients to the bowl and stir to combine. Place on the stand mixer fitted with the dough hook and knead until the dough is nice and smooth and has pulled away from the sides of the bowl. Cover and let rise in a warm place until it has doubled in size.

Two pictures showing shaping the rolls and rising the rolls.

STEP 4: Divide the dough into 12 equal-sized pieces and shape each piece into a ball. Place the ball in a lightly greased baking dish and cover to let it rise until doubled in size.

STEP 5: Bake for 20-25 minutes or until golden brown. Brush the tops of the rolls with butter to make them extra soft.

FAQs

CAN I USE DRIED HERBS INSTEAD?

Yes! Replace the fresh with 2 teaspoons dried rosemary, 2 teaspoons dried sage, and 1/2 teaspoon dried thyme.

HOW TO STORE DINNER ROLLS?

Store cooled rolls in an airtight container or plastic ziploc bag for up to 3 days. They will get drier each day, so keep as much air out as possible.

DO I REALLY NEED TO BLOOM THE YEAST?

Many recipes, especially more modern bread recipes, don’t require this. However, I strongly recommend doing it to ensure your yeast is active and alive before continuing with the recipe, saving you the expense of those ingredients.

Two pictures; one showing butter being brushed on top of the rolls and the other an overhead of the after.

Make-Ahead and Freezer-Friendly Dinner Rolls!

OPTION #1: Cool rolls completely and wrap them in plastic wrap and heavy-duty foil. Freeze for up to 2 months. Thaw overnight at room temperature. To reheat: Cover rolls well to prevent them from drying out. Reheat in a 325-degree F oven for 5-10 minutes or until warmed to your liking.

OPTION #2: Prepare the dough, let it rise until doubled in size, then shape the rolls and place on a baking tray. Cover with plastic wrap and freeze for 1 hour or until the rolls are solid. Remove from the baking tray and place in a freezer-safe bag, and freeze for up to 2 months. TO USE: Remove frozen rolls from the freezer bag and place them in a lightly greased 9×13 baking dish. Cover with foil or plastic wrap and let them thaw and rise until doubled in size. This can take 5-6 hours, depending on how warm your house is.

OPTION#3: Prepare the dough and let it rise until doubled in size. Then, shape the rolls and place them in a lightly greased 9×13 baking pan. Cover and refrigerate for up to 24 hours. Remove the rolls from the refrigerator 2 hours before baking to finish rising.

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