These garlic butter herb rolls are light, fluffy, and smell amazing! Ready in under 2 hours, these rolls with bring something special to your meal!
With the holidays coming up quick, I wanted to share this amazing roll recipe. I came up with this recipe because it’s nice to have something deliciously different now and then. These rolls are light, fluffy and best of all, you can make them start to finish in roughly 90 minutes. Sometimes it takes about 10 minutes more, but for the most part I can get them done in 90 minutes. Baked golden brown and brushed with garlic butter, these rolls will disappear quickly!
I like to use my mixer fitted with a dough hook to make breads and rolls and such, but you can make these by hand, too. To start, pour the warm water, yeast, and sugar into a large bowl. Give it a little stir and let it sit for 5 minutes and become foamy. Then stir in the softened butter, salt, italian seasoning and 3 cups of the flour. Mix well. Now you may not need the entire last cup of flour. Add it to the dough a 1/4 cup at a time until the dough comes together and is only slightly sticky to the touch. In the picture above you can see that the dough is still soft, but nearly cleans the sides of the mixing bowl. Knead the dough 5 minutes by hand or 3 minutes by mixer at a medium speed.
Cover the dough with a clean dish cloth, set in a warm, draft free spot and let rise until doubled. This will only take 20 to 30 minutes at the most.
Then dump the risen dough out onto a lightly floured surface and roll or pat it into a small rectangle. Then cut the dough into 15 pieces. I use a pizza cutter to do this. You may notice that my corners are a little smaller than a couple center pieces. I just took a little dough off the larger pieces and added them to the small ones to fix that.
Form each dough piece into a ball. Place them in a 9 x 13 baking dish that has been sprayed with non-stick cooking spray. Cover and let rise for another 20 to 30 minutes until they are doubled in size. Preheat your oven while you wait for them to rise this time. Bake at 400 degrees for 20 minutes. Once out of the oven. Let them cool for 5 minutes, then lightly brush the tops with the garlic butter. Serve and enjoy!!!
- 1 1/2 Cups Warm Water
- 1 Tbs . Active Dry Yeast
- 3 Tbs . Sugar
- 4 Tbs . Butter softened
- 1 1/2 tsp Salt
- 1 1/2 Tbs . Italian Seasoning Blend
- 3-4 Cups Flour
- Garlic Butter for Tops:
- 2 Tbs Butter
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
In a large bowl or the bowl of a stand mixer fitted with a dough hook, dissolve the yeast and sugar in the warm water. Allow to sit for 5 minutes and become foamy.
Add the butter, salt, italian seasoning and 3 cups of the flour. Mix well.
You may not need the entire 4th cup of flour so add it a 1/4 cup at a time until the dough pulls away from the sides of the mixer bowl, but is still a little sticky. Or if making by hand, add a 1/4 cup of flour to the dough until the dough is still soft and only slightly sticky to the touch.
Knead 5 minutes by hand, or 3 minutes at medium speed in a mixer.
Cover the bowl with a clean dish towel, set in a warm, draft free place and let rise until doubled. This should take only 20 minutes. 30 at most.
Dump dough onto a lightly floured surface and pat or roll into a small rectangle. Cut the rectangle into 15 equal sized pieces.
Form each piece into a ball and place in a 9 x 13 baking dish that has been sprayed with non-stick cooking spray. Cover and let rise until doubled. This should only take about 20 minutes.
Preheat the oven to 400 degrees.
Bake rolls for 20 minutes.
Prepare the garlic butter by melting the butter and stirring in the salt and garlic powder.
Once done, let the rolls cool 5 minutes and then lightly brush the roll tops with the garlic butter mix.