1.0emysfoodandrecipeshttps://emysfoodandrecipes.comadminhttps://emysfoodandrecipes.com/index.php/author/admin/rich600338<blockquote class="wp-embedded-content" data-secret="G3AWYWMajM"><a href="https://emysfoodandrecipes.com/index.php/2024/04/15/garlic-herb-butter-rolls-homemade/">Garlic Herb Butter Rolls – Homemade</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://emysfoodandrecipes.com/index.php/2024/04/15/garlic-herb-butter-rolls-homemade/embed/#?secret=G3AWYWMajM" width="600" height="338" title="“Garlic Herb Butter Rolls – Homemade” — emysfoodandrecipes" data-secret="G3AWYWMajM" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://emysfoodandrecipes.com/wp-includes/js/wp-embed.min.js </script> https://emysfoodandrecipes.com/wp-content/uploads/2026/05/image-9.jpg800600Garlic Herb Butter Rolls – Homemade Simple. Delicious. Made with what you have. The Allure of Fresh Bread There is nothing quite like the aroma of freshly baked bread filling your kitchen. Garlic herb butter rolls combine the comforting warmth of homemade bread with the irresistible flavor of garlic, herbs, and butter. These rolls have been a staple of family dinners for generations, and for good reason — they are easy to make, incredibly versatile, and disappear from the table faster than any side dish has a right to. Whether served alongside soup, grilled steak, pasta, or roasted chicken, these rolls elevate any meal into something special. Ingredients For the bread dough: 4 cups all-purpose flour (plus extra for kneading — bread flour gives a chewier texture, but AP flour works perfectly) 2¼ teaspoons active dry yeast (one standard packet — make sure it is fresh, not expired) ¾ cup warm milk (about 110°F/43°C — too hot will kill the yeast, too cool won’t activate it) ¼ cup granulated sugar (feeds the yeast and adds slight sweetness) 1 large egg (room temperature) 3 tbsp unsalted butter, melted (plus extra for greasing the bowl) 1 teaspoon salt 2 tbsp olive oil For the garlic herb butter: ½ cup unsalted butter, softened to room temperature 6 cloves garlic, pressed or finely minced (use the garlic press for a smooth, even distribution) 2 tablespoons fresh parsley, finely chopped 1 tablespoon fresh chives, finely chopped (optional but adds great color and flavor) 1 teaspoon dried oregano or Italian seasoning ¼ teaspoon salt ¼ teaspoon garlic powder (boosts the garlic flavor) Optional: 2 tablespoons freshly grated Parmesan cheese Steps Step 1: Activate the yeast. In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes. The mixture should become foamy and bubbly — this means your yeast is alive and active. If it doesn’t foam, your yeast may be expired or the milk was too hot. Discard and start over if needed. Step 2: Mix the dough. Add the egg, melted butter, olive oil, and salt to the yeast mixture. Then add the flour, one cup at a time, mixing with the dough hook on low speed. Once all the flour is incorporated, increase the speed to medium and knead for 5–7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If it is too sticky, add more flour one tablespoon at a time. If too dry, add water one tablespoon at a time. Step 3: First rise. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free place for 1–2 hours, or until doubled in size. A good trick is to turn on your oven’s light (but not the oven itself) — the gentle warmth inside is perfect for rising. Step 4: Shape the rolls. Punch down the dough gently and transfer to a lightly floured surface. Divide into 12 equal portions (use a kitchen scale for uniformity). Shape each portion into a smooth ball by tucking the edges underneath. Place the rolls in a greased 9×13 inch baking pan, pressing them close together — they should nearly touch for soft, pull-apart rolls. Step 5: Second rise. Cover the pan with a damp towel and let the rolls rise for 30–45 minutes until puffy and doubled. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising. Step 6: Make the garlic herb butter. While the rolls rise, mix the softened butter with the garlic, parsley, chives, oregano, salt, and garlic powder until well combined. If using Parmesan, fold it in now. Step 7: Bake. Brush the tops of the risen rolls generously with the garlic herb butter. Bake for 18–22 minutes until the tops are golden brown. The rolls should sound hollow when tapped on the bottom. Brush with any remaining garlic butter immediately upon removal from the oven. Step 8: Serve. Serve warm. These rolls are best enjoyed fresh from the oven, but they will keep for 2 days in an airtight container. Nutritional Information Per roll: approximately 280 calories, 6g protein, 10g fat, 38g carbohydrates, 2g fiber, 3g sugar. Each roll provides about 15% of your daily recommended thiamine (vitamin B1) from the enriched flour. Cooking Tips and Tricks • Temperature matters for yeast: Use a thermometer to check your milk temperature. The ideal range is 105–115°F (40–46°C). • Don’t skip the second rise: This step is what gives the rolls their light, fluffy texture. Rushing it results in dense rolls. • Use real garlic: Garlic powder alone won’t give the same depth. Fresh minced garlic pressed into the butter creates those irresistible garlic pockets. • Keep rolls close together: Rolls that touch each other as they bake will not develop crusty sides, giving you those soft, pillowy rolls. Variations and Substitutions Cheddar chive rolls: Replace the garlic and herbs with shredded cheddar cheese and fresh chives. Cinnamon sugar rolls: Fill each roll with a mixture of cinnamon and sugar before rolling up. Whole wheat: Substitute up to half the all-purpose flour with whole wheat flour for added fiber and nutty flavor. Dairy-free: Use plant-based milk and dairy-free butter for the garlic spread. Storage Fridge: Store in an airtight container for up to 3 days. Freezer: Bake the rolls without the garlic butter topping, cool completely, then wrap tightly in plastic and foil. Freeze for up to 3 months. Thaw and reheat in a 350°F oven for 10–15 minutes, then brush with garlic butter. More Recipes You Might Enjoy: Cinnamon Rolls – Cream Cheese Frosting Homemade Granola Bars – Chewy Homemade Granola – Crunchy Healthy Loaded Potato Soup – Creamy