Herbed Dinner Rolls Recipe
Herbed Dinner Rolls Recipe photo by Taste of Home
Next Recipe

Herbed Dinner Rolls Recipe

Read Reviews
5 26 43
Publisher Photo
After I had my sixth child, a friend dropped off dinner, including these rolls, which start in a bread machine. They were so delicious that I quickly bought my own machine so I could make them myself. —Dana Lowry, Hickory, North Carolina
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES: 16 servings


  • 1 cup water (70° to 80°)
  • 2 tablespoons butter, softened
  • 1 large egg
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed
  • 3-1/4 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • Additional butter, melted
  • Coarse salt, optional

Nutritional Facts

1 each: 112 calories, 2g fat (1g saturated fat), 17mg cholesterol, 166mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 4g protein.


  1. In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks. Yield: 16 rolls.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Herbed Dinner Rolls in Quick Cooking September/October 2004, p28

Reviews for Herbed Dinner Rolls

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Natalie User ID: 8983073 257889
Reviewed Dec. 9, 2016

"These rolls are absolutely scrumptious! The herbs in them can be altered to your taste, and they add a subtle, but pleasant surprise!"

kjd624 User ID: 3336025 257319
Reviewed Nov. 26, 2016

"Made these for Thanksgiving dinner. Will definitely make again. They made great slider rolls for leftover turkey sandwiches!"

marniehook User ID: 2771510 242370
Reviewed Jan. 23, 2016

"Fabulous all purpose roll recipe!"

mrscrazyed1 User ID: 6143812 241163
Reviewed Jan. 6, 2016

"Tried the recipe twice. First time, made the dough, then per DH let it sit in the fridge overnight. Don't do that!!! The dough rose in the fridge, and when I divided it, it did not rise again. Got little nuggets. Second time, followed the instructions to the tee, without adding the butter and salt at the end. The rolls rose beautifully, had great texture, but were a little too yeasty and spicy for me. I actually deleted the recipe from my repertoire. Fortunately I froze the remaining rolls from the second batch and served them tonight with a fish soup that called for bread or rolls. These fit the bill. After defrosting them slightly, I heated them in the warming oven while the soup cooked and they went perfectly with the meal. DH thought they were wonderful for any dish that needed an extra pop of flavor in the bread. So . . . will probably keep a supply of these on hand in the freezer."

Minai User ID: 8553593 240511
Reviewed Dec. 29, 2015

"Love these rolls. Occasionally I omit the spices and brush with butter before going into the oven. Adding a mashed potato makes them extra fluffy-soft. :) thank you for this recipe!"

Aileenoregon User ID: 7271070 225401
Reviewed Apr. 25, 2015

"These were awesome and easy to make. The rolls are great for sandwiches the next day. Definitely a keeper!"

gaylene2 User ID: 3368539 224279
Reviewed Apr. 6, 2015

"I don't have a fancy machine although I do have a machine that simply kneads, so I used that. My eleven guests liked them and ate 27 out of the 32 I had made! But I think I would do as the previous reviewer did in her "traditional" way and let it rise, punch down and let rise again and then bake. I had only let it rise once. I suspect they would have been lighter had I done it twice. I also dissolved the yeast in the 1 cup of warm water before adding it.

I didn't double the recipe. I just did one batch after another using ingredients I had measured ahead of time."

mom24x7 User ID: 3630484 224035
Reviewed Apr. 2, 2015

"Delicious! They reheated beautifully, too. I will definitely be making again."

slmerk User ID: 7826999 223910
Reviewed Mar. 31, 2015

"These were very good! I used 2 tsp of Italian seasoning instead of the variety and a muffin tin to cook them so I reduced the temp to 350 and cooked for 15 min. Ended up with 12 pretty big muffin/tolls. Very light and fluffy!"

dorothydoo User ID: 1543451 223777
Reviewed Mar. 29, 2015

"Simple to make and good to eat."

Loading Image