Let’s be real: store-bought rolls are fine. These are better.
Soft, pillowy, brushed with melted garlic butter and fresh herbs. They smell like a bakery, taste like a hug, and somehow only require one bowl and zero fancy equipment. Make them for Thanksgiving, Sunday dinner, or just because Tuesday needs bread.
Make the Dough
In a large bowl, whisk flour, yeast, and salt. In another bowl, mix warm milk, honey, egg, and melted butter.
Pour wet into dry. Stir until a shaggy dough forms.
Knead (No Mixer Needed)
Turn dough onto a floured surface. Knead 5-7 minutes until smooth and elastic.
First Rise
Place dough in a greased bowl. Cover. Let rise 1 hour until doubled.
Shape
Punch down dough. Divide into 12 equal pieces. Roll into balls.
Place in a greased 9×13-inch baking dish.
Second Rise
Cover and let rise 30 minutes. Preheat oven to 375°F (190°C).
Bake
Bake 18-20 minutes until golden on top.
Garlic Butter Finish
While rolls bake, mix melted butter, garlic, parsley, thyme, and salt.
Brush hot rolls immediately with garlic butter. Serve warm.
Summary
Prep Time: 20 minutes | Rise Time: 1½ hours | Cook Time: 20 minutes
Yield: 12 rolls
Difficulty: Medium (easy, just needs patience for rising)
Storage Notes
Room temp: Keeps 3 days in an airtight container. Reheat in microwave (15 seconds) or oven (350°F for 5 minutes).
Freezer (baked): Freeze up to 3 months. Reheat from frozen at 350°F for 10 minutes.
Freezer (unbaked): Shape rolls, freeze on tray, then bag. Bake from frozen – add 10 minutes.
