One Hour Garlic Herb Dinner Rolls

These soft, fluffy dinner rolls are infused with garlic and fresh herbs, made in just one hour. They’re finished with a garlic-herb butter brushed on straight from the oven — perfect alongside any meal.

Why You’ll Love This Recipe

• Made in about an hour from start to finish, making it doable even on busy weeknights.
• The addition of instant potato flakes gives the rolls a tender, springy texture that feels homestyle and comforting.
• Garlic powder in the dough and fresh garlic in the finishing butter give a generous but not overwhelming garlic flavour — irresistible when warm.
• Fresh rosemary and parsley bring herbaceous notes that elevate these beyond basic dinner rolls.
• They’re versatile: great with holiday meals, mid-week dinners, or just baked fresh for the joy of it.

Ingredients (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 tablespoons unsalted butter, divided
• ¾ cup whole milk (2% also works)
• ½ cup water
• 4 to 4½ cups all-purpose flour, plus extra for dusting
• ¼ cup instant potato flakes
• 1 tablespoon rapid-rise (instant) yeast
• ¼ cup granulated sugar
• 1½ teaspoons salt
• 2 teaspoons garlic powder
• 1 tablespoon fresh chopped rosemary (or ½ tablespoon if using dried)
• 3 tablespoons fresh chopped parsley, divided (or 1½ tablespoons if using dried)
• 1 large egg, room temperature
• 1–2 cloves fresh garlic (minced or whole, depending on how pronounced you want the garlic butter)

Directions

1. Place 4 tablespoons of butter, the milk and water into a microwave‐safe measuring cup. Heat on high for about 1 minute (then additional 10-15 second bursts) until the mixture is warm to the touch (~110-115 °F). Let cool if it gets too hot.
2. In the bowl of a stand-mixer fitted with the dough-hook, combine 4 cups of flour, the potato flakes, yeast, sugar, salt, garlic powder, rosemary and 2 tablespoons of parsley. Stir to mix.
3. With the mixer on “stir” setting, slowly stream in the warm milk/water/butter mixture and the egg. When combined, switch to medium-low speed and knead for about 4-5 minutes. If after 1-2 minutes the dough hasn’t pulled away from the sides of the bowl, add ¼ cup more flour; if still sticky, add up to the final ¼ cup of flour.
4. Remove the dough from the hook. Cover the bowl with plastic wrap (or lightly grease a bowl and cover). Let rest for 10 minutes. Meanwhile, position a rack in the middle of your oven and preheat the oven to 180 °F (to create a warm place for the dough to rise). Lightly spray a 9×13-inch baking dish and set aside.
5. Turn the dough out onto a lightly‐floured surface. Using a floured rolling pin, roll it into about a 15-inch circle. Cut into 12 or 16 equal pieces (you can weigh them if you like precision). Fold the seams in and roll each into a smooth ball. Place the balls seam-side down into the prepared baking dish.
6. Using a pastry brush, lightly brush about 1 teaspoon water onto the tops of the rolls so their surfaces don’t dry out. With the oven still at 180 °F (and turned off), place the baking dish inside and let the rolls rise for 20 minutes. Do not open the oven door during this time.
7. Remove the dish from the oven, then preheat the oven to 375 °F. Bake the rolls for 18-22 minutes (if you made 16 smaller rolls you may bake 14-18 minutes) until the tops are golden brown and they spring back when touched. During the last 5-7 minutes of baking, prepare the garlic herb butter.
8. In a small saucepan over medium heat, melt the remaining 2 tablespoons butter with the fresh garlic. Once you can smell the garlic, add the remaining 1 tablespoon parsley and a pinch of salt. Stir to combine. As soon as the rolls come out of the oven, brush them generously with this garlic-herb butter. Serve warm.

Servings and timing

Yields: 12 or 16 dinner rolls
Prep Time: ~40 minutes
Cook Time: ~20 minutes
Total Time: ~1 hour

Variations

• Cheesy Herb Rolls: Add ½ cup finely shredded Parmesan or cheddar into the dough, and sprinkle extra cheese on top before baking.
• Everything-Topping Rolls: After brushing on the garlic butter, sprinkle on a mix of sesame seeds, poppy seeds, dried onion flakes and coarse salt (“everything” seasoning).
• Spicy Herb Rolls: Mix ½ teaspoon chili flakes or smoked paprika into the dough for a subtle heat.
• Whole Wheat Blend: Replace 1–2 cups of the all-purpose flour with whole wheat flour for a heartier version (expect a slightly denser crumb).
• Vegan Adaptation: Use vegan butter for both the dough and finishing brush. Replace the egg with a flax-“egg” (1 Tbsp flaxseed meal + 3 Tbsp water).
• Garlic-Parsley Twist: Swap rosemary for fresh basil or thyme for a different herb profile.

Storage/Reheating

• To store: Once cooled, place the rolls in an airtight container or resealable plastic bag. They remain fresh at room temperature for up to 2 days. For longer storage, freeze them (see below).
• To freeze: After baking and cooling, wrap individual rolls or the whole batch tightly in plastic wrap and then foil, or place in a freezer-safe bag. Freeze for up to 3 months.
• To reheat: From room temperature: Preheat oven to 300 °F, place rolls on a baking sheet, cover with foil, and warm for about 10 minutes. From frozen: Preheat oven to 325 °F, cover with foil and heat for about 15-20 minutes (until warmed throughout). Optionally brush a little extra melted butter after reheating for freshness.

FAQs

How do I get my rolls to be fluffy?

The addition of the instant mashed-potato flakes helps make the rolls springy and tender, leading to a fluffier texture.

What makes commercial bread rolls so soft?

Many bakery-style rolls use potato ingredients or dry milk powder which soften the crumb and retain moisture.

What happens if I let the dough rise longer than instructed?

Since this uses rapid-rise (instant) yeast, the dough is designed for a quicker proof. A longer rise may make the rolls over-proof and collapse or become overly airy.

Can I use active dry yeast instead of rapid-rise?

Yes—but you’ll need to allow more time for proofing and likely let the dough rise at a warmer temperature for longer; it won’t be done in one hour.

Can I knead the dough by hand instead of using a stand-mixer?

Yes, you can knead by hand—expect to knead about 6-8 minutes until the dough is smooth and pulls away from the sides of your bowl or surface.

What can I do if I don’t have instant potato flakes?

You could try mashed potato flakes substitute or skip them—but the texture may be slightly less soft and springy than the original recipe.

Can I freeze the dough instead of baking immediately?

Yes, you can freeze the dough after shaping the rolls. Cover tightly and freeze. When ready, thaw in the fridge overnight, then let come to room temperature and rise before baking.

What if my liquids are too hot or too cold for the yeast?

If too hot (above ~115 °F) you risk killing the yeast; if too cold (below ~110 °F) the yeast won’t activate properly. Aim for ~110-115 °F.

Can I use bread flour instead of all-purpose flour?

You could—but bread flour has more gluten and typically leads to a chewier texture more suited to crusty breads rather than soft dinner rolls. Stick with all-purpose for this recipe.

How should I shape the rolls if I want bigger or smaller sizes?

If you divide into 12 pieces you’ll have larger rolls; dividing into 16 yields smaller ones. Adjust baking time accordingly (smaller ones bake faster).

Conclusion

These garlic herb dinner rolls are a delicious, achievable way to bring fresh-baked goodness to your table in just about an hour. With their tender crumb, aromatic herbs, and buttery garlic finish, they elevate any simple meal into something special. Whether you serve them for weeknight dinners or holiday feasts, you’ll find yourself reaching for another warm roll — especially when they’re still just out of the oven.

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