Soft Herbed Dinner Rolls

Finding the perfect side dish that makes your dinner table feel extra special can be tough. After all, plain store-bought rolls get boring fast, and who has time to make fancy bread from scratch when you’re juggling work, family, and everything else life throws at you?

Luckily, these herbed dinner rolls check all the boxes: they’re soft and flavorful, surprisingly easy to make, and pair well with just about any meal you’re serving.

What Kind of Flour Should I Use?

This recipe calls for both bread flour and all-purpose flour, and there’s a good reason for that combination. Bread flour has a higher protein content which helps create that chewy, bakery-style texture you want in dinner rolls, while the all-purpose flour keeps them from getting too dense. If you only have all-purpose flour on hand, you can substitute it for the bread flour – your rolls will just be a bit more tender and less chewy. Make sure your flour is fresh since old flour can affect how well your yeast works, and always measure by spooning it into your measuring cup rather than scooping directly from the bag to avoid packing it down.

Options for Substitutions

These dinner rolls are pretty forgiving when it comes to swapping ingredients:

• Active dry yeast: You can use instant yeast instead – just reduce the amount to 2 teaspoons and skip the proofing step by mixing it directly with the dry ingredients.
• Bread flour: Don’t have bread flour? Just use all-purpose flour for the entire recipe (3 cups total). Your rolls will be slightly less chewy but still delicious.
• Whole milk: Any milk works here – 2%, skim, or even buttermilk will give you great results. You can also use non-dairy milk like oat or almond milk.
• Herbes de Provence: Mix your own blend with dried thyme, rosemary, oregano, and a pinch of lavender if you have it. Or try Italian seasoning, dried rosemary alone, or even garlic powder for a different flavor.
• Unsalted butter: Salted butter works fine – just reduce the added salt to 1 1/2 teaspoons. You can also use melted coconut oil or vegetable oil, though the flavor will be milder.
• Granulated sugar: Honey, maple syrup, or brown sugar all work as sweeteners. If using liquid sweeteners, reduce the milk by 1-2 tablespoons.

Watch Out for These Mistakes While Baking

The biggest mistake when making dinner rolls is using water that’s too hot for the yeast, which will kill it instantly – stick to that 105°F-110°F range and test it on your wrist like baby formula.

Another common error is not letting the dough rise long enough in a warm, draft-free spot, so find a cozy corner in your kitchen and give it the full time it needs to double in size.

Don’t skip the second rise after shaping your rolls, as this step creates that light, fluffy texture we all love, and resist the urge to add too much flour while kneading since this can make your rolls dense and heavy.

Finally, brush those tops with melted butter both before and after baking for the softest crust, and let them cool for just a few minutes before serving so they hold their shape when you pull them apart.

What to Serve With Herbed Dinner Rolls?

These herbed dinner rolls are perfect alongside just about any main dish, but they really shine with hearty comfort foods like roast chicken, beef stew, or a big pot of chili. The herbs de provence gives them a lovely savory flavor that pairs beautifully with soups – try them with tomato soup, minestrone, or creamy potato soup for some serious dunking action. They’re also great for soaking up the juices from roasted meats or serving alongside a fresh salad when you want something warm and comforting on the side. Don’t forget to slather them with butter while they’re still warm from the oven!

Storage Instructions

Keep Fresh: These herbed rolls taste best when stored in a bread box or covered with a clean kitchen towel at room temperature for up to 2 days. If you want to keep them longer, pop them in an airtight container or zip-top bag in the fridge for up to a week.

Freeze: I love making a double batch of these rolls and freezing half for later! Wrap them individually in plastic wrap or store in a freezer bag for up to 3 months. They’re perfect to have on hand for unexpected dinner guests or when you want fresh bread without all the work.

Warm Up: To bring back that fresh-from-the-oven taste, wrap the rolls in a damp paper towel and microwave for 15-20 seconds, or pop them in a 350°F oven for about 5 minutes. If they’re frozen, let them thaw at room temperature first, then warm them up the same way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1800
• Protein: 30-35 g
• Fat: 60-70 g
• Carbohydrates: 235-260 g

Ingredients

For the dough:

• 2 1/4 tsp active dry yeast
• 1 tbsp white sugar
• 3 tbsp water, warmed to 105°f–110°f
• 6 tbsp unsalted butter, melted
• 1 cup whole milk
• 2 cups bread flour
• 1 cup all-purpose flour
• 2 tsp salt
• 2 tbsp herbes de provence
• Olive oil for greasing

For finishing:

• Additional unsalted butter for brushing
• Sea salt for sprinkling (optional)

Step 1: Proof the Yeast

• 2 1/4 tsp active dry yeast
• 1 tbsp white sugar
• 3 tbsp water, warmed to 105°F–110°F

Combine the active dry yeast, white sugar, and warm water in a small bowl.

Stir gently and let the mixture sit for about 5 minutes until it becomes frothy.

This step ensures the yeast is active and ready for baking.

Step 2: Melt the Butter with Milk

• 6 tbsp unsalted butter
• 1 cup whole milk

While the yeast is proofing, melt the unsalted butter in a medium saucepan with the whole milk over low heat.

Stir occasionally and cook until the butter is fully melted and the milk is lukewarm.

Remove the pan from heat and set aside.

Step 3: Combine Dry Ingredients and Make Dough

• 2 cups bread flour
• 2 tbsp herbes de provence
• 2 tsp salt
• yeast mixture from Step 1
• butter and milk mixture from Step 2
• 1 cup all-purpose flour

In the bowl of a stand mixer, add the bread flour, herbes de provence, and salt.

Mix with a spoon or spatula to combine.

Pour in the proofed yeast mixture (from Step 1) and the lukewarm melted butter and milk mixture (from Step 2).

Mix just until combined.

Add the all-purpose flour and mix again before attaching the dough hook.

Knead the dough with the hook attachment for about 5 minutes, until the dough mostly pulls away from the sides.

Scrape down the bowl as needed.

Use floured hands to form the dough into a compact ball.

Step 4: First Rise

• olive oil for greasing

Grease a large bowl with olive oil.

Place the shaped dough ball into the bowl and roll it around to coat all sides with oil.

Cover the bowl with plastic wrap and set it in a warm, draft-free place to rise for about 1 hour, or until doubled in size.

Step 5: Shape the Dough and Second Rise

• additional flour for dusting (from the all-purpose flour)
• olive oil for greasing or parchment paper/silicon mat

Transfer the risen dough (from Step 4) to a lightly floured surface using floured hands.

Sprinkle a bit of flour over the dough and use a rolling pin to roll it into a large rectangle.

With a sharp knife, cut the rectangle into 5 vertical columns and 4 horizontal rows to form 20 portions.

Shape each piece into a ball by either rolling or tucking the edges under.

Place each dough ball onto a greased or parchment-lined baking sheet.

Cover the sheet with a linen towel and let the dough rise again for 40 minutes.

Step 6: Bake the Rolls

• additional unsalted butter for brushing
• sea salt for sprinkling (optional)

Once the dough balls have risen, brush the tops with melted unsalted butter and, if desired, sprinkle each with a small pinch of sea salt.

Bake in a preheated oven at 350°F for about 25 minutes, until the rolls are golden on top.

I like to use a bit of extra butter here for a richer flavor.

Rest the rolls on the baking sheet for 5 minutes before serving.