Soft a nd spongy Herbed Garlic Rolls

Herbed Garlic Rolls

These home made garlic roll are easy to make and perfect to serve right out of the oven. The rolls themselves are soft and full of flavor. The garlic butter coating adds an extra layer of flavor to these rolls.

Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Inactive Time 2 hours 40 minutes
Total Time 3 hours
Servings 16 Rolls
Calories 140 kcal
Author Syama


  • 2 C Whole Wheat Flour Notes
  • 2 C AP Flour
  • 2 ½ Tsp Active Dry Yeast 1 Pkt
  • 1 Tbsp Sugar
  • 1 Egg Large
  • 11/ 4 C Milk whole or skim
  • 1 ½ Tsp Fine sea Salt 8 g
  • ½ Tsp Garlic powder Notes
  • 1 Tbsp Assorted Dried Herbs Notes
  • 2 Tbsp Unsalted Butter Melted

Garlic Butter

  • 2 Tbsp Butter
  • ½ Tsp Garlic Powder Notes
  • 1 Tsp Dried Herbs Notes


  1. Heat 1 C milk to just warm (100° to 110° F). Mix 1 Tbsp sugar with the milk and sprinkle the yeast on top . Set aside for 5 to 10 minutes until the yeast becomes active.
  2. Measure the flour, salt and herbs into a bowl and mix together.

In Stand mixer

  1. Add 1 C flour mix and an egg and the activated yeast mix to the mixer bowl. Fit the mixer with the dough hook and turn the machine on at mix setting. Knead for a minute until all the flour is absorbed into the  liquids. Slowly add the remaining flour to the bowl in batches until all the flour is used up . If the mix looks dry add the remaining ¼ C milk in between the additions of flour (about 2 mins of kneading in total).

  2. Turn off the mixer and add the melted butter. Knead at low for 3 to 4 minutes until the dough forms into a smooth ball. When touched it should feel soft and supple. Turn off the machine and form the dough into a smooth ball. Place in a large bowl, cover and let it rise until doubled in a warm place (about 90 minutes).

By Hand

  1. Mix the flours , salt and herbs together in a large bowl or kneading surface. Make a well in the center and add the activated yeast mix. Beat the egg lightly and add to the mix. Slowly start kneading together by mixing the dry flour into the liquids. If needed add the remaining ¼ C milk . Once all the flour has moistened slowly knead in the melted butter. Keep kneading for about 10 minutes until the dough feels softer and relaxed to touch. Form into a ball place in a large bowl. Cover and set aside in a warm place to rise until doubled in bulk ( about 90 minutes).


  1. Punch down the dough and divide into 16 equal pieces. Shape each into a smooth ball. Arrange then in an lightly greased or parchment covered pan or arrange as a wreath on a cookie sheet as in the picture. Cover and let it rise for 45 minutes or until almost doubled.


  1. Pre heat the oven to 350°F (175°C). Transfer the rolls into the oven and bake for 35 minutes or until the tops begin to brown lightly.

Brush with garlic butter

  1. Melt the butter for garlic butter and mix in the dried herbs and garlic powder. Place the pan  with  rolls on a cooling rack. Brush the tops of the rolls with the garlic butter. Let the rolls absorb some of the butter. Set aside for 5 to 10 minutes before serving.

Recipe Notes


The  calorie  information  is  approximate  and  is  for  per  roll  assuming  the  recipe  makes  16 rolls.  The  actual  values  will depend on  the   ingredients  used  and  the  size  of  the rolls.