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Herbed Dinner Rolls Recipe

Herbed Dinner Rolls Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Herbed Dinner Rolls

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Reviewed Jan. 23, 2016

"Fabulous all purpose roll recipe!"

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."

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!"

Reviewed Apr. 25, 2015

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

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."

Reviewed Apr. 2, 2015

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

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!"

Reviewed Mar. 29, 2015

"Simple to make and good to eat."

Reviewed Mar. 28, 2015


Reviewed Dec. 26, 2014

"I made a batch for Christmas dinner yesterday and everyone loved them. I just finished another batch to go with today's leftover Turkey Tetrazzini!"

Reviewed Jul. 22, 2012

"These were great! I only used 1/4t. of each herb as I thought it would be too much. The herbs increase in taste each day - if you have any left! Very light and airy."

Reviewed Dec. 10, 2011

"Wonderful addition to our Thanksgiving dinner! Delicious!"

Reviewed Dec. 10, 2011

"Wonderful addition to our Thanksgiving dinner! Delicious!"

Reviewed Jan. 12, 2011

"My husband loves these!"

Reviewed Nov. 23, 2010

"Tasted great and looked beautiful!"

Reviewed Nov. 18, 2010

"Love these rolls! I get a request at every holiday to bring these."

Reviewed Apr. 4, 2010

"Everyone in the family loved these! I loved how easy they were with the bread machine. I will make again and again. I sprinkled course ground garlic salt on the top. It was a huge hit!! Thanks!"

Reviewed Mar. 2, 2010

"This is one of our family's favorites! The rolls are tender and flavorful. We just love them!"

Reviewed Mar. 11, 2009


I don't know if anyone pointed this out to you but see comment #2.  She made hers the "old-fashioned" way.

Reviewed Jan. 30, 2009

"Do we really need a machine for this recepie - as I really want to try it out."

Reviewed Dec. 29, 2008

"I baked these for my husband's Christmas celebration and all his relatives raved about them. They are excellent!"

Reviewed Nov. 26, 2008

"When I make these I leave out the rosemary--some people are fussy about that herb. They're still awesome without it."

Reviewed Aug. 23, 2008

"YUUMMMMMYYYY!!!!! I've made them again and again and again!!! Love the texture & taste! You can make them ahead of time because they are GREAT the next day too!

I altered it just a bit - I use 2 tsp of Italian Seasoning since this is what I have on hand. (My Italian Seasoning has 6 spices instead of the 4 listed above)"

Reviewed Dec. 18, 2007

"These rolls are delicious! I don't have a bread machine so I just make them traditionally by making the dough, letting it rise, punch down then shape into rolls, let them rise again and bake. I top some with poppy seeds, some with sesame seeds and some with coarse salt for a fun and inviting variety."

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