Herb & Garlic butter dinner rolls ⋆ tia's recipes (2024)

Is there anything better than fluffy, buttery, garlicy dinner rolls hot out of the oven?! These rolls take a couple hours to put together and require no machine or hand kneading.

Simply:

• Add dry ingredients to a mixing bowl
• Stir wet ingredients into the dry mixture
• Proof for 1 hour
• Use a butter knife to stir through dough
• Shape dough rolls and brush over garlic butter
• Proof for 30 mins
• Bake and enjoy!

What you’ll need

INGREDIENTS

WHAT HERBS should I use?

This is completely up to you! For this recipe I used a mixture of dried herbs – oregano, thyme and basil.
Most basic, everyday herbs go well garlic bread! Have a sift through your pantry, chances are, most of the herbs you have your cupboard will work well.
Try adding a sprinkle of fresh herbs before serving!

Try:

• Sage
• Basil
• Oregano
• Rosemary
• Thyme

Step by step video

How to store

These dinner rolls can be stored on the bench at room temperature. Make sure to store them in an airtight container out of direct sunlight. They should keep for about 5 days. Zap them in the microwave for a few seconds before eating to freshen them up!

Can you store unbaked dough in the fridge?

Yes, you can store the dough in the fridge if you’re not quite ready to bake. For an easy transition, I suggest storing the dough in the fridge after you have formed the rolls. This will allow you to place the rolls directly into the oven from the fridge. Dough can be stored in the fridge for 2-3 days.

Can you store unbaked dough in the freezer?

Again, yes. Same goes for freezer storing. Place formed dough rolls in a freezer safe container (or carefully covered baking tray), make sure to let the dough thaw out before baking. Dough can be stored in the freezer for up to a month.

The rundown

• Add flour to a mixing bowl, on one side of the bowl add yeast, and add sugar and salt to the other
• Evenly distribute the dry ingredients by stirring the yeast and salt piles through the flour separately before stirring the whole bowl
• Add wet ingredients into the dry mixture and stir until combined and smooth
• Cover bowl with cling wrap and proof for 1 hour or until the dough has doubled in size

• Use a butter knife to stir through dough. Stir through for 3-5 minutes.
  –This will make the rolls light and fluffy. This is what we’re doing instead of hand kneading
• Shape dough into 12 evenly shaped balls and add to a lined/greased baking dish
• Brush garlic butter over rolls.

• Cover with cling wrap and proof for 30 mins, dough should almost double in size
• Bake rolls at 190c/375f for 15 mins or until golden brown

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