Garlic Herb Buttermilk Dinner Rolls: Garlic Herb Buttermilk Dinner Rolls Recipe

The Magic of Buttermilk

Let’s talk about buttermilk. It’s the secret in these rolls. It makes them so soft and tender. I always keep some in my fridge.

It adds a tiny, lovely tang. That tang makes the garlic and herbs pop. Doesn’t that sound good? My grandkids never guess the secret. I still laugh at that. Why does this matter? It turns a simple roll into something special.

A Little Yeast Story

I remember my first time using yeast. I was so nervous. I thought it was a fussy, living thing. But it’s really quite friendly.

This recipe uses RapidRise yeast. It’s a wonderful helper. It makes the rising part quick. You only wait about 30 minutes! What’s your biggest baking fear? Is it yeast, too? Tell me, I’d love to know.

The Feel of the Dough

Making bread is about feeling. You add flour until the dough forms a ball. It will still be a little sticky. That’s just right.

Then you knead it. You push and fold for a few minutes. Your hands learn what “smooth and elastic” means. It should spring back when you poke it. Fun fact: that springiness means the gluten is working. It’s building little nets to trap air! This step matters. It builds the rolls’ perfect, fluffy texture.

The Best Part: Garlic Butter

Now for the fun part. While the rolls bake, make the garlic butter. Melt some butter with herbs and garlic powder. Grate a little Parmesan cheese too.

The smell from your oven will be amazing. When the rolls are golden, brush that butter on top. Then sprinkle the cheesy herbs. It sizzles a little. Do you prefer fresh rosemary or dried herbs in your cooking?

Sharing Warm Rolls

These rolls are best shared warm. Pull them apart at the table. The steam comes out, full of garlic and herb smell. Everyone reaches for one.

That’s the real magic. It’s not just food. It’s a reason to sit together. It makes a simple meal feel like a celebration. What’s your favorite meal to eat with warm, fresh bread? I’m always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 cups	For the rolls
Granulated sugar	2 tablespoons	For the rolls
Fleischmann’s® RapidRise Yeast	0.75 ounce packet	For the rolls
Salt	½ teaspoon	For the rolls
Garlic powder	2 teaspoons	For the rolls
Buttermilk	½ cup	For the rolls
Baking soda	¼ teaspoon	For the rolls
Water	¼ cup	For the rolls
Butter	3 tablespoons	For the rolls
Melted Butter	¼ cup	For the herbed garlic butter
Parmesan cheese	¼ cup	For the herbed garlic butter
Herbs (e.g., fresh rosemary)	1 Tablespoon	For the herbed garlic butter
Garlic powder	1 teaspoon	For the herbed garlic butter

My Cozy Garlic Herb Buttermilk Rolls

Hello, dear! Come sit at my kitchen table. I want to tell you about my favorite dinner rolls. They are soft, garlicky, and smell like heaven. I learned to make them from my own grandma. We called them “hug-in-a-bun” rolls. Isn’t that a sweet name? Making bread is like a little magic show. You mix simple things and get something wonderful. I still laugh at that. Let’s make some magic together.

Step 1: First, let’s wake up the yeast. Mix some flour, sugar, yeast, garlic powder, and salt in a big bowl. In another bowl, warm the buttermilk, water, and butter. It should feel like a warm bath, not hot. (Hard-learned tip: Too hot and you’ll hurt the yeast! Just warm to your finger.) Pour the warm mix into the dry stuff. Your kitchen will start to smell good already.

Step 2: Now, let’s make the dough. Beat everything with a mixer for two minutes. It will look sloppy. That’s okay! Add a bit more flour and beat again. Then stir in just enough flour until it forms a shaggy ball. It will still be a little sticky. Turn it onto a floured counter. Knead it until it’s smooth and springs back when you poke it. This takes about eight minutes. It’s good for your arms!

Step 3: Time for a nap. Cover the dough with a clean towel. Let it rest for ten minutes. This makes it easier to shape. Meanwhile, grease your baking pan. I use an old square pan my mom gave me. See the little scratches? That’s from years of love. After its rest, cut the dough into twelve pieces. Roll each into a little ball. Place them all in the pan, cozy like puppies.

Step 4: Let the dough rise. Cover the pan again. Find a warm spot in your kitchen. Let the rolls grow until they are doubled. This takes about thirty minutes. See how they puff up and touch? That’s the yeast doing its happy dance. While they rise, preheat your oven to 375°F. What does yeast eat to make bubbles? Share below! Now bake them for twenty minutes. They will turn a perfect golden brown.

Step 5: The best part is the finish. Melt some butter. Mix Parmesan cheese, herbs, and garlic powder in a bowl. My rosemary plant is right by the window. Doesn’t that smell amazing? When the rolls come out, brush them with the melted butter. Then sprinkle the cheesy herb mix all over the tops. Serve them warm. The butter will soak in and make them irresistible.

Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: 12 rolls
Category: Bread, Side Dish

Three Fun Twists to Try

Once you know the basic recipe, you can play! Here are three of my favorite twists. They are all so simple and tasty. It’s fun to change things up for different nights.

Everything Bagel Roll: Skip the garlic herb butter. Brush with plain butter and sprinkle with everything bagel seasoning.

Cheesy Pull-Apart: Add a cup of shredded cheddar cheese right into the dough. So gooey and good!

Sweet Cinnamon Honey: Omit the garlic. Brush the warm rolls with honey and a dash of cinnamon sugar.

Which one would you try first? Comment below!

Serving Them Up Right

These rolls deserve a good meal beside them. They are perfect with a big bowl of soup. I love them with creamy tomato soup for dipping. They are also wonderful with a Sunday roast chicken. Tear one open and let the steam out. For a party, I put them in a basket with a checkered cloth. It feels so homey.

For drinks, a cold glass of apple cider is lovely. The sweet and garlicky tastes are friends. For the grown-ups, a chilled glass of Chardonnay pairs nicely. It’s a crisp, happy match. Which would you choose tonight?

Keeping Your Rolls Warm and Wonderful

These rolls are best fresh from the oven. But they keep nicely, too. Let them cool completely first. Then pop them in a sealed bag for the fridge. They will stay good for about three days.

You can freeze them for later, as well. Wrap each roll tightly in plastic wrap. Then place them all in a freezer bag. They will be happy in your freezer for a month. I once froze a whole batch for my grandson’s surprise visit. He was so thrilled!

To reheat, wrap them in foil. Warm them in a 350°F oven for 10 minutes. This brings back their soft, warm magic. Batch cooking like this saves time on busy days. It means a homemade treat is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Roll Troubles

Sometimes our baking needs a little help. Here are three common issues. First, the dough won’t rise. Your liquid might be too hot. It can hurt the yeast. Aim for warm, not hot, water.

Second, the rolls are too dense. This often means you added too much flour. The dough should be a little sticky. I remember when I first started, I always added extra flour. My rolls were like little stones!

Third, the tops are not golden brown. Your oven might run cool. Use an oven thermometer to check. Getting the temperature right matters. It gives you a perfect, beautiful crust. Solving small problems builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend made for yeast breads.

Q: Can I make the dough ahead? A: You can shape the balls. Let them rise in the pan in the fridge overnight.

Q: I don’t have buttermilk. A: Add 1/2 tablespoon lemon juice to 1/2 cup regular milk. Let it sit for 5 minutes.

Q: Can I double the recipe? A: Absolutely. Just use two pans. Your kitchen will smell twice as good.

Q: Any optional tips? A: Try adding a pinch of dried onion to the herb butter. Fun fact: The buttermilk and baking soda work together to make the rolls extra tender. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these rolls. There is nothing like sharing warm bread. It fills your home with love and good smells. I would be so delighted to see your creations.

Please share a photo of your golden-brown rolls. You can tag my blog on Pinterest. Let’s build a little community of kitchen friends. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Anna Whitmore.