Herbed Dinner Rolls

Jan W


The original recipe came from Allrecipes, but I increased the amounts of herbs because they were barely discernable. These are really good, a little more interesting than plain dinner rolls!

★★★★★ 3 votes
18-24, dep on size of rolls
2 Hr 30 Min
30 Min


2-1/4 tsp
active dry yeast
1 Tbsp
1 c
warm water, 103-105°f
1 c
milk @ room temp
2 tsp
2 Tbsp
butter @ room temp
3/4 c
chopped fresh parsley (either flat or curly leaf)
1/2-3/4 c
chopped fresh chives
5-6 c
bread flour
egg white
2 Tbsp

How to Make Herbed Dinner Rolls


  • 1Dissolve yeast and sugar in warm water; let stand to proof, about 10 min.
  • 2Into yeast mixture, add milk, eggs, salt, butter, parsley, chives and 4 C. flour; add remaining flour 1/2 C. @ tie until dough comes together. I mix this in my KA stand mixer, use paddle at first and then attach dough hook when dough starts getting stiffer.

    NOTE: You can use dried herbs instead of fresh, but only use about 1/3 the amount!
  • 3Turn out onto lightly floured board, knead til smooth and elastic (about 10 min.) **I leave it in mixer bowl and let the machine do the kneading**

    Cover w/damp towel and let rise until doubled, about 35-45 minutes in warm place.
  • 4Grease two 13" x 9" baking pans.

    Punch down dough, then shape into 18-24 rolls, you can make them any size you want. Arrange rolls in pan, cover again and let rise another 30-45 min. until doubled.
  • 5Preheat oven to 350°F.

    In small bowl, beat egg white with 2 Tbsp. water; brush over tops of rolls.

    ***I usually do NOT glaze before baking, instead I will brush rolls w/butter when removed from oven.***
  • 6Bake about 30 minutes, or til golden. Let cool on rack.

Printable Recipe Card

About Herbed Dinner Rolls

Course/Dish: Savory Breads