Garlic And Herbs Dinner Rolls / #BreadBakers

 Garlic and Herbs Dinner Rolls are amazingly soft, fluffy and delicious. Dunk into hot soup or eat just plain, it's delicious!

It is the fag end of Autumn and the early phase of winter. Mornings and evenings make us shudder as the temperature drops. Noons are the stuff dreams are made of. Comforting warm Sun wrings out all the woes. 

Autumn is the season of the butterflies. 

Butterflies of amazing colours throng the wildflowers and marigolds.

 In one corner of the sun fed lawn, the dough for garlic rolls is sunning and rising.

 As soon as it doubles up, it is shaped into pretty rolls and again kept in the sunny patch. The rolls rise and fill up all the gaps between them and are taken in for baking.

It is a no-knead recipe. The dough will get a little sticky but will be manageable.

Use one 12 inch round cake pan or 12 inches cast iron skillet. Make small rolls. This quantity would give you around 24 or more rolls. As soon as the rolls have expanded and almost filled up the gaps, it is time to bake.

During baking, the rolls will expand miraculously and rise up and fill your pan.

Brush hot rolls with herb butter and enjoy the most delicious and fluffy garlic rolls.

Recipe adapted from - The Pioneer Woman

Garlic And Herb Dinner Rolls


  • 2 cups milk
  • ½ cup vegetable oil
  • 2 tablespoons sugar
  • 4 ½ cups all-purpose flour 
  • 2 ¼ teaspoon instant dry yeast
  • 1 tablespoon (scant) salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 4 cloves garlic grated ( half for dough, half for butter)
  • ¼  cup fresh parsley chopped
  • 1 teaspoon fresh rosemary leaves chopped or, any herb of choice


  1. Take milk, oil and sugar in a large saucepan. Stir to combine. Heat the mixture on medium heat until it just begins to boil. Immediately remove from the heat and let it cool until lukewarm.
  2. When the mixture is at the right temperature, stir in 2 ½ cups of flour and yeast. After the flour and the yeast are well incorporated, add the remaining flour. Cover and keep the dough in a warm spot for approx 1 hour or until almost double.
  3. When the dough has risen, evenly sprinkle salt, baking powder, baking soda, half the grated garlic and stir well. It is important to stir until well combined. Cover and keep for 5 minutes.
  4. Grease the pan/skillet. If using a cake pan, sprinkle some flour all around. Pinch small pieces of dough and roll into 2 inch balls. Place the prepared dough balls in the pan/skillet. Cover and set aside until the rolls double in size.
  5. Bake in a preheated oven at 180 degrees C for 20-25 minutes or until the rolls become brown.
  6. Combine butter, grated garlic and herbs and melt the butter. Brush the garlic herb butter on hot rolls.


Note – if you are a beginner, the dough might be a bit tricky to handle. In that case, use only 1 ½ cups of warm milk, oil and sugar. Combine all flour, salt and garlic. Now knead it the way you would normally knead the dough for bread. Keep adding more milk as and when required.  After the first rise, sprinkle baking soda and baking powder evenly and knead well for 6-7 minutes. Rest for 5 minutes and then make rolls. In this case, there may be brown specks. You may omit baking powder and baking soda and still get soft fluffy rolls.


Linking to #BreadBakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

This month the Bread Bakers are making dinner rolls, a theme chosen by Swathi, a pretty amazing bread baker, of Zesty South Indian Kitchen


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  1. Need some warm soup to enjoy these rolls.

  2. Beautiful dinner rolls, garlic and herbs addition make it more tasty. Thanks for baking with me.

  3. Oh boy do those look so tempting!!! And such a beautiful presentation.

  4. That herb butter sends these right over the top. Wish I could reach in a pull on off right now, Namita!

  5. Absolutely beautiful! Love the fresh herbs and a huge fan of the garlic.

    1. Garlic makes it really delicious Kelly :)

  6. The minute I open your page a sense of peace descends upon me. Such beauty and calm in all of your photos. You are truly gifted as both a baker and a photographer.

    1. Thank You so much for your kind words :)

  7. These look delicious! It's interesting that this recipe calls for oil - they must be wonderfully moist! Big YAY for no-knead!

    1. These are soft fluffy and pillowy :)

  8. Love these gorgeous rolls! Wish I could grab one. The addition of baking powder and soda is interesting and would love to try this recipe. Thanks for sharing.

    1. Radha, baking powder and baking soda makes the rolls really fluffy. You must try these :)

    2. How much would 1 cup measure in grams ? Thank you

    3. Use the standard 240ml cup. Happy Baking!

  9. Keep Blogging! Thank you for this excellently put together blog. Thanks for sharing information with us. mycotrop