herbed dinner rolls recipe in a basket image

Herbed Dinner Rolls Recipe

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These herbed dinner rolls are fluffy, tender, and absolutely irresistible. The addition of herbs elevates these easy dinner rolls into fragrant and sophisticated rolls for any gathering.

Herbed Dinner Rolls

My great uncle owns an Italian restaurant in Long Beach, CA called La Traviata.  Being a foodie runs in the family, I guess. He’s owned his restaurant for as long as I can remember, and they’ve been making the most amazing dinner rolls for as long as I can remember.

I mean, these are the kind of dinner rolls you truly can’t say no to.

Many times I tell myself that I’m not going to spoil my appetite for dinner by eating them, but when faced with the basket of warm, flavorful dinner rolls, I can never resist.

herbed dinner rolls recipe piled on top of each other image

They’re just so incredibly fluffy and slightly buttery, with just a hint of saltiness. I imagine they taste the way bread does when you break a carb-free diet and bite into your first piece of bread a.k.a. pure heaven.

This recipe for herbed dinner rolls is a nod to my great uncle’s restaurant rolls.

Herbed Dinner Rolls recipe on a baking sheet image

I wanted to put my own spin on the rolls by adding herbes de provence. While classic dinner rolls are deliciously good, I love that herbed rolls have that wonderful earthy flavor and aroma.

It’s nice to change it up like that every once in awhile. 

These rolls are so light and fluffy, and that has a lot to do with the stickiness of the dough. You’ll notice that as you create round balls out of the dough.

It’s not so sticky that it makes things very difficult to handle, but just don’t be tempted to add more flour to your dough.

The herbs in the bread just come alive once these babies start baking; your house will smell fantastic.

herbed dinner rolls recipe cut open image

When these flavorful rolls are done, feel free to slather them with some butter, or enjoy some cheese and a glass of wine with them, like I enjoy doing.

They’re best served warm, so if you’re making them ahead of time, just pop them into the oven to warm up for about 10 minutes (depending on how hot your oven is). 

A great entrée to serve these with would be lamb chops or braised short ribs, but you can honestly serve these with anything!



herbed dinner rolls recipe in a basket image

Herbed Dinner Rolls

Yield: 20
Prep Time: 30 minutes
Cook Time: 25 minutes
Resting Time: 1 hour 40 minutes
Total Time: 2 hours 35 minutes

Soft and fluffy dinner rolls flavored with herbes de Provence.


  • 2 1/4 tsp active dry yeast
  • 1 tbsp granulated sugar
  • 3 tbsp of warm water, 105°F-110°F
  • 6 tbsp unsalted butter, melted, plus a few more tbsp to brush on top of rolls
  • 1 cup whole milk
  • 2 cups bread flour
  • 2 tsp salt
  • 2 tbsp herbes de provence
  • 1 cup all-purpose flour
  • sea salt for sprinkling on top, optional
  • olive oil for greasing


  1. Proof the yeast by combing the dry yeast with the sugar and warm water. Let this mixture sit for approximately 5 minutes. It will look very frothy when it's ready.
  2. Meanwhile, melt the butter in a medium saucepan with the milk. Cook until butter has melted and milk is lukewarm. Remove from heat and set saucepan aside.
  3. Add the bread flour to the bowl of a stand mixer, then add the herbes de provence and salt. Mix together to combine. Now, add your yeast mixture and milk mixture. Mix just until combined.
  4. Stop the mixer to add your cup of all-purpose flour in before attaching the hook attachment to your mixer. Knead the dough for about 5 minutes, or until most of the dough has pulled away from the sides of the bowl. Use a wooden spoon to scrape up any bits of dough off the sides of the bowl and use floured hands to transfer your dough out of the bowl and into a compact shape.
  5. Place your dough ball into a greased bowl and roll it around in the bowl so that it's covered in oil. Cover with plastic wrap and let dough rise for 1 hour in a warm, draft-free place (or until dough has doubled in size).
  6. Use floured hands to transfer the dough from your bowl to a lightly floured surface. Sprinkle a tiny bit of flour over the dough before using a rolling pin to roll it out into a large rectangle. Use a sharp knife to make 5 vertical columns and 4 horizontal rows.
  7. Take each piece of dough and either roll it into a ball, or pull the edges of each piece of dough outward and then tuck underneath the center to create a ball shape. Place each of these dough balls on a baking sheet that's been properly greased or fitted with parchment paper/silicon mat.
  8. Cover the sheet with a linen towel and let the dough rise again for 40 minutes. Once they've risen, brush the tops with melted butter and sprinkle a smidgen of sea salt over each (optional).
  9. Bake at 350°F for approximately 25 minutes, or until the tops are nice and golden. Let them rest on the baking sheet afterward for about 5 minutes before removing.
Nutrition Information:
Yield: 20 Serving Size: 1 Servings
Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 269mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 3g

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    1. Hi Judi! So, after you let the dough rise the first time, shape the dough into the balls and then do NOT let it rise again (meaning, skip the 40 minute second rise). Instead, freeze the dough balls in a sealed bag. When you’re ready to actually bake them, you’ll want to let them rest on room counter until they’ve totally defrosted and have proofed (meaning they’ve puffed up a bit and expanded in size the way they would have had you never frozen them). Then you can proceed and bake. 🙂

  1. I made these today. They turned out absolutely delicious. Light n fluffy. Mine were crispy on the outside as I used the fan setting off my oven. And they were delicious n soft on the inside. Loved them. Thank you

  2. I made these yesterday for the Italian dinner night. They came out exactly as stated above, light, fluffy and a complete ball of yumminess !! We ate 15 of these among 3 of us even before the soup was served. Thanks for sharing this Beeta – the herbes de provence definitely added a special touch.

    1. That’s so wonderful to hear, Kiran! So glad you and your guests enjoyed these! I’m such a sucker for these rolls too – I can’t resist them! Thanks for the sweet comment!

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