Why You’ll Love One Hour Garlic Herb Dinner Rolls Recipe

Quick turnaround: From dough to table in roughly an hour—ideal when you want fresh rolls without a long rise.
Fluffy, tender texture thanks to the addition of instant potato flakes in the dough.
Burst of flavor: Garlic, rosemary and parsley combine in both the dough and the finishing butter for enhanced taste.
Beginner‑friendly: No complicated shapes or long proofing times; even those new to bread‑making can succeed.
Versatile: A great accompaniment to soups, roasts, salads or holiday meals.

Ingredients

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

6 tablespoons butter, divided
¾ cup whole milk (2% also works)
½ cup water
4‑4½ cups all‑purpose flour, plus more for dusting
¼ cup instant potato flakes
1 tablespoon rapid‑rise yeast
¼ cup granulated sugar
1½ teaspoon salt
2 teaspoons garlic powder
1 tablespoon fresh chopped rosemary (or ½ tbsp dry)
3 tablespoons fresh chopped parsley, divided (or 1½ tbsp if dry)
1 large egg, room temperature
1‑2 cloves garlic (for the garlic butter)

Directions

In a microwave‑safe measuring cup, combine 4 tablespoons butter, milk and water. Heat until the mixture is warm to the touch (110‑115 °F / about 43‑46 °C). If it gets too hot, allow it to cool.
In the bowl of a stand mixer with a dough hook (or by hand), combine flour (start with 4 cups), potato flakes, yeast, sugar, salt, garlic powder, rosemary and 2 tablespoons parsley.
With the mixer on the stir setting, slowly stream in the warm milk‑butter‑water mixture and the egg. Once combined, increase mixer speed to medium‑low and knead for about 4‑5 minutes. If the dough doesn’t pull away from the sides and form a ball, add up to an extra ¼ cup flour (or up to 4½ cups total flour).
Remove dough from the hook, cover the bowl with plastic wrap (or place dough into a lightly greased bowl), and rest for about 10 minutes. Meanwhile, spray a 9×13″ baking dish with cooking spray and preheat the oven to 180 °F / 82 °C (just to use the warming function).
Turn the dough out onto a lightly floured surface. Roll it out with a floured rolling pin into a roughly 15‑inch circle. Then cut into 12 or 16 equal pieces (you can weigh if you want precision, but eyeballing is fine). Fold the seams in and roll each piece into a smooth ball. Place seam‑side down in the prepared baking dish.
Using a pastry brush, lightly brush about 1 teaspoon of water on top of each roll so they don’t dry out. Turn the oven off and place the baking dish inside. Let the dough rise for about 20 minutes—do not open the oven door during this time.
After 20 minutes, remove the dish and set aside. Preheat the oven to 375 °F / 190 °C. Once hot, bake the rolls for 18‑22 minutes (or 14‑18 minutes if you made 16 smaller rolls) or until the tops are golden and the rolls spring back when lightly pressed. Start preparing the garlic butter during the final 5‑7 minutes of baking.
For the garlic herb butter: In a small saucepan over medium heat, melt the remaining 2 tablespoons butter with the minced garlic. When you can smell the garlic, stir in the remaining parsley and a pinch of salt. As soon as the rolls come out of the oven, brush the tops generously with this garlic‑herb butter. Serve warm.

Servings and timing

Serves: 12–16 rolls
Prep Time: ~40 minutes
Cook Time: ~20 minutes
Total Time: ~1 hour

Variations

Swap in different herbs: Try thyme or oregano instead of (or in addition to) rosemary and parsley.
Make them cheesy: After brushing with the garlic butter, sprinkle some freshly grated Parmesan or cheddar on top.
Garlic‑extra: Use roasted garlic instead of raw for a milder, sweeter garlic flavor.
Whole‑grain twist: Substitute up to 1 cup of whole‑wheat flour, but expect a slightly denser roll.
Herb‑butter topping variation: Mix in finely chopped chives or basil for a fresh summer version.
Vegan option: Use plant‑based butter and non‑dairy milk; substitute the egg with a flax‑egg (1 Tbsp ground flax + 2.5 Tbsp water).

Storage/Reheating

To store: Place cooled rolls in an airtight container at room temperature for up to 2 days.
To freeze: Wrap individual rolls or the whole batch tightly in plastic wrap, then foil, and freeze for up to 3 months.
To reheat: From frozen, let thaw in the refrigerator overnight or at room temperature for 30 minutes. Then warm in a 350 °F (175 °C) oven for 5‑7 minutes, or microwave for about 20‑30 seconds. If reheating stored (not frozen) rolls, brush with a bit of melted butter and heat in the oven for 3‑4 minutes.

FAQs

How do I get my rolls to be extra fluffy?

The use of instant potato flakes adds softness and lift, helping produce a tender, springy texture.

Can I substitute active dry yeast for rapid‑rise yeast?

Yes, but you’ll need a longer rise time. Rapid‑rise yeast is used here so the rolls can be ready in about an hour.

Could I knead the dough by hand instead of using a mixer?

Absolutely. Just knead on a floured surface for about 6‑8 minutes until the dough becomes smooth and slightly elastic.

What if I don’t have instant potato flakes?

You can try skipping them, though the rolls may not be quite as soft. Alternatively, you might try a small amount of dry milk powder, though results may vary.

Can I make fewer than 12 rolls (say 6 or 8 larger ones)?

Yes, you can. Just shape fewer larger dough balls and adjust the baking time slightly (a bit longer).

What other herbs work well in this recipe?

Thyme, oregano or sage would all be good alternatives or additions. Just ensure they’re chopped finely if fresh, or reduce the quantity if using dried herbs.

Can I prepare the dough ahead of time and bake later?

You can mix and shape the dough ahead, then refrigerate after step 5. When ready to bake, let the dough come to room temperature for 30‑45 minutes and then follow step 6.

How can I tell when the rolls are done?

They should be golden brown, spring back when gently pressed, and the bottoms should sound hollow when tapped.

Is it okay to use bread flour instead of all‑purpose flour?

The recipe recommends all‑purpose flour because it helps keep the rolls soft and tender rather than crusty. Using bread flour may make the rolls more dense or chewy.

Can I skip the garlic butter topping?

Yes — they will still be delicious as plain herb rolls. But the garlic‑herb butter adds a flavorful finishing touch that elevates them.

Conclusion

These garlic‑herb dinner rolls are a delicious addition to any meal: quick enough for a weeknight but special enough for a holiday gathering. With their buttery, herby flavor and soft, pillowy texture, they’re sure to become a favorite in your baking rotation. Give them a try and enjoy warm from the oven!

One Hour Garlic Herb Dinner Rolls