Description
These One Hour Garlic Herb Soft Dinner Rolls deliver fluffy, flavorful rolls perfect for holidays or weeknight dinners. Made with instant potato flakes for extra tenderness and a garlic herb butter brushed on top right out of the oven, these rolls come together quickly with a short rising time and bake up golden and soft.
Ingredients
Scale
Dough Ingredients
- 6 tablespoons butter, divided
- ¾ cup whole milk (2% also works)
- ½ cup water
- 4 – 4 ½ cups all-purpose flour, plus more for dusting
- ¼ cup instant potato flakes
- 1 tablespoon rapid-rise yeast
- ¼ cup granulated sugar
- 1 ½ teaspoon salt
- 2 teaspoons garlic powder
- 1 tablespoon fresh chopped rosemary (use ½ quantity if dry)
- 3 tablespoons fresh chopped parsley, divided (use ½ quantity if dry)
- 1 large egg, room temperature
Garlic Herb Butter Topping
- 1-2 cloves garlic, whole or minced
- Remaining 2 tablespoons butter
- Remaining 1 tablespoon fresh chopped parsley
- Pinch of salt
Instructions
- Warm milk and butter mixture: Place 4 tablespoons of butter, milk, and water in a microwave-safe measuring cup and heat on high for 1 minute. The mixture should be warm, about 110-115ºF. Heat in short intervals if needed, and allow to cool if it’s too hot.
- Mix dry ingredients: In an electric mixer bowl fitted with a dough hook, combine 4 cups flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and 2 tablespoons parsley. Stir to combine.
- Add wet ingredients and knead dough: Start the mixer on stir, slowly stream in the warm milk mixture and egg. Increase speed to medium-low and knead for 4-5 minutes. If dough doesn’t pull away from bowl sides after 1-2 minutes, gradually add up to ½ cup more flour until dough forms a ball.
- Rest dough: Remove dough, cover the bowl with plastic wrap, and let it rest for 10 minutes. Meanwhile, preheat oven to 180ºF and prepare a 9×13-inch baking dish with cooking spray.
- Shape rolls: Turn dough onto floured surface. Roll into a 15-inch circle. Use a floured pizza cutter to cut into 12 or 16 equal pieces. Fold seams in and roll each into smooth balls. Place seam side down in baking dish.
- Proof rolls: Brush tops with water to prevent drying. Turn oven off and place dish inside to rise for 20 minutes without opening the door.
- Bake rolls: Remove rolls from oven and increase oven temperature to 375ºF. Bake rolls for 18-22 minutes (14-18 minutes if 16 rolls) until golden brown.
- Prepare garlic herb butter: While baking, melt remaining 2 tablespoons butter with garlic over medium heat until fragrant. Stir in remaining parsley and pinch of salt.
- Brush and serve: As soon as rolls come out, brush tops with garlic herb butter mixture. Serve warm and enjoy.
Notes
- Use fresh herbs if possible for best flavor; use half the amount if using dried.
- Instant potato flakes give softness and improve texture – do not substitute with mashed potatoes.
- You may need to add slightly more flour depending on humidity and flour brand for dough consistency.
- Proofing in a warm, turned-off oven helps rolls rise quickly.
- Brush tops with water before rising prevents crust from hardening.
- Garlic butter topping enhances flavor and keeps rolls moist after baking.
- No need to wait for long yeast rises; rapid-rise yeast and potato flakes enable the one-hour preparation time.
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 3g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
