I set out to reshoot my original milk + yeast rolls, but then I got sidetracked. So instead, here’s a brand new recipe for garlic and herb dinner rolls. 🙂 Not a bad deal, if I do say so myself.
By small batch rolls, I mean 8-9 rolls. I always find recipes for 24 – 178,923 rolls online, but they don’t do me any good because there is NO reason for me to have that much homemade bread laying around. So, I came up with my own recipe. A small batch one, for smaller households like mine. 🙂
I use the same baking dish for all of my small batch rolls recipes. It’s from Staub (no, this is not sponsored), and it’s 10.5″ x 7.5″. It fits eight rolls perfectly, which is honestly more than I really need. If you don’t have a medium-sized baking dish, a quarter sheet pan or a 9×9 baking dish will do! If you use a 9×9, just make nine rolls instead of eight.
The herbs in these particular rolls are basil and oregano. You can use Italian seasoning, thyme, rosemary, parsley, or whatever else you prefer!
These rolls are particularly awesome with this spicy small batch tomato soup, and they’re reeeeally good for mopping up gravy. So if you’ve got a small Friendsgiving coming up, throw these on the menu! Even if there’s non-flavored rolls that show up to the party, you can never had too much homemade bread.
Soft, squishy, packed with flavor, and easy to make. Yes, there’s about three and a half hours of time listed on the recipe. However, two and a half hours of that is the rolls rising. Another fifteen minutes is the rolls baking. So really, the hands-on time is super minimal. Science does the rest of the work!
I’ve made these three times now, and reeeeally had to stop myself from inhaling 24 total garlic herb rolls. I ended up having a bunch of family over to eat them instead. (Don’t worry. I made potato soup, chicken tortilla soup, and Mark made chili). All solid options to pair with these.
Happy roll making!
small batch garlic + herb dinner rolls
- 1/2 cup whole milk
- 1 tbsp. honey
- 1 tsp. active dry yeast
- 1 egg
- 3 tbsp. butter melted
- 2 tsp. kosher salt or 1 tsp. sea salt
- 2 cups all-purpose flour plus more as necessary
- 1/2 tsp. garlic powder
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1 tsp. olive oil to oil the bowl
- additional melted butter to brush on the baked rolls
- Heat milk to 100-110 F. Pour into the bowl of a stand-up mixer, and add yeast and honey. Stir to combine, and allow to sit for about five minutes until bubbly.
- Attach the dough hook to the mixer. Add egg, melted butter, salt, and one cup of flour. Stir on "low" speed for about one minute, until combined. Scrape down the sides, add a half cup of flour, the garlic powder and herbs, and stir on "medium" speed for about three minutes.
- Scrape down the sides, and add the last half cup of flour. Stir on "medium" for another three minutes.
- NOTE : The dough should not be sticking to the sides of the bowl, but if it sticks a little to the bottom, that's okay. It should be tacky, but not sticking to your hands as you handle it, too. If it seems too wet, just add more flour, one tablespoon at a time, until the texture is right.
- Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turn the dough to coat it in the oil, and cover with a damp kitchen towel. Find a warm home for the dough for the next 90 minutes, until it has doubled in size.* (see note #2)
- Punch the dough down in the bowl to release the air. Lightly flour a clean surface, and turn the dough out onto it. Divide the dough into eight equal pieces if using a medium baking dish*(see note #1), or nine equal pieces of using a 9x9 square pan. Grease your baking dish of choice, and set near the dough pieces.
- Roll the dough pieces into balls, and pinch the bottoms to seal them shut. Place them into the prepared baking dish, then cover the dish with a damp kitchen towel. Find a warm home for the baking dish, and allow the rolls to rise another 90 minutes, until doubled in size again.
- Preheat the oven to 375 near the end of the second rise. Bake the rolls for 13-15 minutes, rotating the pan halfway through baking so the tops brown evenly.
- Remove the rolls from the oven and immediately brush with melted butter. Allow them to cool in the baking dish for at least five minutes, then serve warm with more butter.
- By "medium-sized baking dish", I mean a 10.5 x 7.5 dish. (Mine is from Staub, and I LOVE it for these small batch roll recipes.) OTHERWISE, use a 9x9 baking dish, just make nine dough balls instead of eight.
- If your house is pretty cool, preheat your oven for just a minute or two, until it's warm. Turn off the heat, and allow the dough to rest in the warm oven for the 90 minutes until doubled in size.
- I use basil and oregano in my rolls. You can use Italian seasoning, or thyme, or rosemary, or whatever herbs you like!
- A trick I use to see if the rolls are done is to tap the top of one, and see if it sounds hollow. This usually indicates that they are airy inside and baked through!