Garlic Herb Buttermilk Dinner Rolls filled with amazing flavor, a tender and moist crumb. They come out perfect every time. Soft, delicious and they pair perfectly with any meal!
Holiday baking is in full swing at my house and I always do a lot of it at this time.
From savory to sweet, everyone is covered with delicious baked goods.
This year for Thanksgiving, I made these delicious Fresh Baked Garlic Rolls, but for Christmas, I wanted to change them up a bit.
Instead of leaving them plain with garlic, I created a topping too, and I don’t think I can even convey how delicious they turned out and how quickly the basket was gone!
I am taking these rolls to my mother’s house on Christmas Day (yes a fresh new batch), and so I wanted to play with the recipe ahead of time so there were no last minute mishaps.
I don’t know why I worried, because as usual, this recipe is pretty much fail proof.
It is just SO easy to use. No pre-mixing or anything.
I was so impressed with these rolls the very first time I made them.
I didn’t make any tweaks at all, and they were soft, fluffy and light.
They were the perfect addition to any table, any meal, whether you were looking for an elegant roll or a simply dinner roll.
And trust me, these are very simple.
Nothing to be afraid of and I promise they are pretty fool-proof. If I can do it, you can do it.
Yeast and I sometimes don’t get along, but this makes it so much easier to bake things like rolls, breads and other items, completely from scratch. I love it!
These rolls are SO big, fluffy and soft and the flavor is outstanding.
They smelled absolutely HEAVENLY coming out of the oven.
Honestly, they were amazing.
The garlic and fresh bread smell combined to seriously tantalize our tastebuds and when they were finally served, there was much oohing and ahhing over them.
The kids LOVED brushing the the herb mixture over the top.
It’s so easy and it just kicks them up a notch.
These rolls are perfect with just about any meal you could dream up.
We enjoyed them once with pasta, another time with steaks and yet another time with a big hot bowl of stew.
What meal would you like to eat them with?
For a recent event we hosted, we made up several batches of them and placed them in baskets for serving.
We were able to cover them with a towel to keep them warm much longer.
We attached these cute little tags to each basket.
Not that you couldn’t tell they were rolls, but we just thought it added a special touch and let me just tell you, these were a popular hit!
Tips for Garlic Herb Buttermilk Dinner Rolls:
To keep your freshly baked bread at peak goodness:
- Keep it wrapped and stored in a bread box at room temperature.
- Seal it tightly and keep it in a cool, dry place.
- Keep it out of the refrigerator; cold temperature dries bread out and hastens staling.
- For longer term storage, freeze it in an airtight plastic bag or tin foil.
So you see, cooking with yeast isn’t as difficult and complicated as you might actually think it is! Seriously, it’s a simple process that delivers amazing results AND The Fleischmann’s Yeast website is an amazing resource for tips and tricks to help you get started and to ensure that your baking turns out great. Don’t be afraid to give it a try!
This is a sponsored conversation written by me on behalf of ACH. The opinions and text are all mine.
Are you ready to whip up a fresh batch of Garlic Herb Buttermilk Dinner Rolls?
Buttery Garlic, Parmesan & Herb Buttermilk Dinner Rolls
- 2 to 2-¼ cups all-purpose flour
- 2 tablespoons sugar
- 1 packet Fleischmann's® RapidRise Yeast
- ½ teaspoon salt
- 2 teaspoons garlic powder
- ½ cup buttermilk
- ¼ teaspoon baking soda
- ¼ cup water
- 3 tablespoons butter
For the topping:
- Melted Butter
- ¼ cup Parmesan cheese
- 1 Tablespoon herbs we used Rosemary but anything goes
- 1 teaspoon garlic powder
- Combine ¾ cup flour, sugar, Fleischmann's® RapidRise Yeast, garlic powder and salt in a large mixer bowl and stir until blended.
- Combine the milk, water and butter in a small microwave-safe bowl.
- Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter will NOT be completely melted, this is OK).
- Slowly pour the wet ingredients into the dry ingredients.
- In a stand mixer, beat for 2 minutes at medium speed. At about the minute mark, stop and scrape the bowl and resume beating.
- Add ¼ cup flour; beat 2 minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball. It shouldn't be "too sticky" but it it will still be a little sticky.
- Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
- I actually used my mixer with the bread attachment and ran it about 5 minutes on a lower setting.
- Cover with a towel and allow to rest for 10 minutes.
- When ready, cut the dough into 12 equal pieces and shape into balls.
- Place in a greased 8 inch round or square pan.
- Cover with towel; let rise in warm place until doubled in size, about 30 minutes. Yes, that's all.
- Bake in preheated 375ºF oven for 20 minutes or until golden brown.
- Remove from pan by running a knife around the edges and invert onto wire rack.
- In a small bowl, combine the Parmesan cheese, herbs and garlic powder.
- Heat some butter and brush the top of each roll.
- Sprinkle or brush the cheese/herb mixture across the tops of the rolls.
- Serve warm.