Garlic & Herb Dinner Rolls
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The perfect holiday side – these Garlic & Herb Dinner Rolls are 100% vegan and super easy. Baking rolls at home has never been easier!
Last year I shared a recipe for Everything But the Bagel Dinner Rolls and this year we’re going full on garlic and herb…it just seemed like the perfect sister recipe. Both are delicious (and incredibly easy). Make a batch of each for some seriously tasty homemade rolls.
How to make Garlic & Herb Dinner Rolls
As with most homemade bread, we’re starting off by activating some yeast. Combine it with sugar, salt and warm water. After a few minutes it should look cloudy – that’s when you know the yeast is ready to go.
Add the olive oil, flour, non-dairy milk and seasonings to the mixer and mix on low until it is combined. Turn up the speed slightly and knead the dough for a few minutes. You want the dough to be slightly sticky. It should be sticking to the bottom of the mixer, but not the sides. Transfer the dough to an oiled bowl and let it rise for an hour.
Now, it’s time to form the dough into balls. Roll them and place them in an oiled baking dish. Cover and let them rise again for 30 more minutes.
NOW…time to pop them in the oven.
How to top Garlic & Herb Dinner Rolls
While the rolls are baking melt some vegan butter and chop up your favorite herbs. I used a combo of basil, parsley and rosemary. Add the herbs to the melted butter and wait for those rolls to come out of the oven.
As soon as they come out of the oven, spoon the butter/herbs over the rolls and sprinkle them with some garlic salt.
These are great as a side dish or get creative and use them for mini sandwiches. These are sure to be a crowd pleaser!
Need more recipe inspo? Check these out:
Garlic & Herb Dinner Rolls
Ingredients
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 packet active yeast
- 1/4 cup warm water
- 2 tbsp olive oil
- 1 3/4 cup all purpose flour
- 1/2 cup non-dairy milk unsweetened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 tablespoons vegan butter
- fresh herbs chopped, I used a combo of basil, parsley and rosemary
- garlic salt
Instructions
- Add the salt, sugar, yeast and warm water to a stand mixing bowl. Give it a quick stir with a fork and allow it to sit until the yeast begins to bubble (approx. 3-5 minutes). It should look cloudy.
- Add the olive oil, flour, non-dairy milk, garlic powder, dried oregano and dried basil to the bowl and attach the dough hook to the mixer.
- Turn the mixer on low and beat until combined. Turn the speed up slightly and knead the dough for another 4 minutes.* Transfer the dough to an oiled bowl and cover with a kitchen towel. Allow to rise for 1 hour.
- Punch down the dough and transfer it to a lightly floured surface. Cut the dough in half and stretch each piece into a log. Cut each log into 6 equal pieces (12 total). Shape each piece into a ball.
- Grease a baking sheet or casserole dish and transfer the rolls. Cover and allow to rise for 30 more minutes, or until they have doubled in size.
- Preheat the oven to 375 degrees. Place the rolls in the oven and bake for 18-20 minutes (or until browned on the top).
- Meanwhile, melt the butter and add mix in the fresh herbs.
- Remove the rolls from the oven and brush with the butter/herbs. Sprinkle with garlic salt and serve hot.
Notes
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
How many tbs or oz are in a packet of yeast? I only have an 8 oz bag
These are so tasty! I messed up by not letting them rise enough the second time before baking, but even then, they were delicious! I will 100% make them again. Oh, and the herb butter on top is amazing.
How do I double this recipe?
Hi Rene, could I make these without the mixer?
Hi Liz! You can definitely make these by hand. You will just want to knead the dough on a floured surface for 5ish minutes. A little more labor intensive but totally doable!
These look delicious. We are observant Jews. We have a festive meal every Friday night. Years ago our rabbi suggested that if we found Thursday Thanksgiving feast followed by Friday Shabbat feast (each with tables of 10 or more) exhausting. We might consider moving our Thanksgiving to Friday. For years that’s just what we have done. I would love to use this dough to make two braided challahs for our Friday/Thanksgiving. Given the texture of the dough, will that work?
Have you tried making these gluten free? BTW I love your recipes.
Hi Janet – I haven’t made them GF but it should definitely work. I personally like using all purpose GF flour in place of regular all purpose flour.