These Garlic Herb Dinner Rolls are nothing short of amazing! Uber soft, fluffy, buttery, and a nice hint of herbal flavors that include thyme, basil, and parsley. This recipe is easy to make and is a real hit on Thanksgiving Day or perhaps any day for that matter.
Sponsored Post: This post is sponsored by Bob’s Red Mill, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.
Now that Thanksgiving Day has finally come and gone, I must admit that I’ve been recovering and am lowly getting back into the swing of things. The past week has been all for Thanksgiving Day prepping, so I haven’t had a real chance to make anything outside of the big day. Thankfully, Thanksgiving was a success and the foods were great! My husband and I did a lot of prepping the days prior to Turkey Day, one of which was by thawing and bringing the Turkey in a nice citrus brine. This year, I chose to use supersized Ziploc bags, which were a life saver for holding the turkey and brine juices together. You can find them on Amazon or Target (and I’m sure through other big retailers as well).
On the day of, we both woke up at 6am and began cooking the Turkey first and had that in the oven, while we made the other items on our list. Brown sugar glazed Ham, Sweet Potato Casserole (w/ bacon), Stuffed Bell Peppers, Mexican Rice + Beans, Honey Garlic Carrots + Asparagus, Apple Walnut Salad, Apple Cranberry Sauce, Garlic Herb Dinner Rolls, Coca Cola wings, Salmon Cakes, and more. To top things off—Vegan Cheesecake made from Cashews.
It was a burst of really great flavors that married really well together. Did I mention that we made these fluffy Garlic Herb Dinner Rolls? Haha. Yes, and they were a hit on the day of and after! Since they were eaten up pretty quickly, we chose to make a fresh new batch to eat along with our leftovers and I am so happy we did. Plus, I recently came across Maple butter and had to give it a try and Oh my Goodness……the two just created MAGIC! A nice slather of Maple Butter on these buttery rolls did the trick, Ya’ll.
Anyway, with all the hectic days leading to Thanksgiving, I wasn’t able to graciously Thank Bob’s Red Mill and their amazing team for these lovely products. I’m super excited to try the goodies they sent. My gift box included:
- Organic Unbleached White All-Purpose Flour
- Organic Chia Seeds
- Organic Whole Wheat Pastry Flour
- Gluten Free Egg Replacer
- Organic Corn Grits Polenta
As many of you already know, they are my “go-to” brand for many of my baking needs, especially their flours, baking soda, baking powder, etc. You can find them in many retailers, including Target, Amazon, Whole Foods, and of course their own website, along with other retailers.
For these Garlic Herb Rolls, I used the Bob’s Red Mill Organic Unbleached White All-Purpose Flour (my absolute favorite!), Organic Whole Wheat Pastry Flour, and the egg replacer (however, you can use eggs if you’d prefer).
For the Maple Butter, you simply use 1 cup of maple syrup and bring it to a boil in a small sauce pan. Then you add a pinch of cinnamon and let it continue to boil for about 10 minutes on medium heat. Once it’s extremely hot, remove from the heat and carefully add it to the bowl of an electric mixer and add 1 1/2 sticks of butter (at room temperature). Whip both the maple syrup and butter on slow speed until creamy. Wallah!
Garlic Herb Dinner Rolls
- 1 cup warm evaporated milk (can also use whole milk if preferred)
- 1 packette dry active yeast
- 1/2 cup unsalted butter, softened
- 1/4 cup pure cane sugar (can also use granulated sugar)
- 2 eggs (I used Bob's Red Mill Egg Replacer; follow instructions)
- 3/4 tsps sea salt
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 2 cups Bob's Red Mill Whole Wheat Flour
- 2 cups Bob's Red Mill Unbleached White All-Purpose Flour
For the Garlic Butter Topping:
- 1 Tbsp butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
In a bowl of an electric mixer, whisk together warm milk and yeast. ***Make sure that milk is NOT HOT!!*** Let sit for 5-10 minutes until bubbly to ensure that the yeast is activated.
Then, add unsalted butter, pure cane sugar, eggs (OR egg replacer), sea salt, garlic powder, parsley, basil and thyme and mix until well incorporated.
Next, add both flours and mix with a dough hook until smooth, but still slightly sticky. Place in a greased bowl and turn to coat the ball of dough. Finally, cover with plastic wrap or a clean towel and set in a warm place to rise for 60 minutes, until doubled in size.
Place parchment paper in a 9x13" pan and roll dough into 12-14 balls and place in the pan and cover to let rise again for another 30 minutes, until doubled again.
In the meantime, pre-heat your oven to 350 degrees Fahrenheit. Once dough balls have doubled, bake for 22-25 minutes, until medium golden brown.
For the Garlic Butter Topping:
Stir together melted butter, garlic powder and parsley and brush over rolls and enjoy!
These inner Rolls can stay fresh in the refrigerator for up to 3 days in a tightly covered container OR can be frozen for later!
So, now that the holiday baking season has officially begun, I am ecstatic to experiment with a lot of new recipes in the upcoming months. I’ve already started putting up Christmas decorations, but have a few more things to add before I make a post about that! Keep your eyes peeled for more details soon!
Be sure to check out the other latest deliciousness on Orchids + Sweet Tea:
I hope that everyone enjoyed their Thanksgiving holiday!
That’s a wrap for my Post Thanksgiving: Garlic Herb Dinner Rolls + Bob’s Red Mill post!