Whoa, whoa, whoa. These dinner rolls are about to stop you right in your tracks.
And they’re not just for the holidays. Although it is the perfect time for them. These Garlic Herb Dinner Rolls are simple enough for a family dinner, or for a holiday dinner.
Let’s be real: there’s never a bad time for soft, fluffy, pillowy dinner rolls that are topped with rich melted butter, garlic, and comforting wintery herbs. HELLOOOOO, HEAVEN.
Have you made homemade dinner rolls before? I absolutely love working with
It was Christmas, we really wanted some homemade rolls, and I went for it. Which, BTW, there are some hilarious Insta story videos in my highlights under “love” if you’re curious! 🙂
Back to it though… Thanksgiving this year came along and I knew they had to make another appearance. Side note: aren’t holidays the best for homemade rolls?
And what’s better than homemade rolls? Homemade dinner rolls topped with melted butter, fresh minced garlic, and fresh rosemary and thyme! Whoa, hello, I’ll just have rolls for dinner, please and thank you.
How To Make Homemade Dinner Rolls
I must say…they’re pretty easy. They do, however, require two rises to get the soft, pillowy texture we all LOVE in homemade dinner rolls.
There’s one tool I’ve been mentioning for a few months now (ever since I was introduced at the Tastemaker conference)… the Thermoworks Thermapen Mk4. Yes, that’s an affiliate link, but only because this thermometer is LIFE CHANGING.
You know I don’t cook a lot of meat (like, um, hello… ever) but I still 100% need a legit thermometer. Especially to make the PERFECT homemade rolls!
Top Homemade Dinner Roll Tips:
- Make sure your warmed water is heated to about 105°F to optimally proof the yeast! This instant read thermometer is KEY!
- Use a food scale to make sure your rolls are evenly sized. I first weigh the entire dough ball, then divide by 8 to determine the weight of each roll.
- Again, the Thermapen comes in
clutchto determine the doneness of the rolls (or hello any baked good – consistency is key!). Once the rolls have an internal temperature between 200 and 205°F, you’ll know they’re done without question!
Once the rolls come out, brush them with a butter-garlic-herb mixture. It takes the rolls over the top. You did read BUTTER, GARLIC, AND HERBS. Is there a better trifecta out there? Nope, no there’s not.
PSA – you should definitely serve these rolls warm too. The melt-in-your-mouth factor is out of this world.
These year they’ll definitely be served along side our family’s Christmas Eve dinner – which is homemade tagliatelle with braised short rib…and yes, a carb lover I am. The fresh thyme and rosemary on top of the rolls pairs so perfectly with the warm, comforting herbs in the short rib sauce. And the best thing ever is using fresh dinner rolls to sop up the extra sauce. WINNING INDEED!
What are your holiday traditions? I’d love to hear – do you have a family recipe that’s been made year after year? Share below in the comments!Print
This post contains affiliate links – thanks for your continued support!