Garlicky Dinner Rolls with Fresh Thyme

Garlicky herb dinner rolls that are pillow soft and melt in your mouth. These will quickly be eaten up by your guests!

If there is one thing that has to be on the table for the holidays, it is this dinner roll recipe! My family and friends love them and I will admit they are addictive. They also make the house smell amazing. My advice is to make a double batch so there are leftovers for little Turkey sandwiches the next day.

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What ingredients do you need for garlicky dinner rolls with fresh thyme?

• Milk
• Butter
• Fine Sea Salt
• Sugar
• Warm Water
• Yeast
• Cold Water
• All Purpose Flour
• Roasted Garlic Cloves
• Roasted Garlic Oil
• Maldon Sea Salt
• Fresh Thyme

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The Recipe…

Place milk, butter, sugar, and sea salt in a small pot and warm until sugar is dissolved. Do not boil! Then set aside to cool. Place yeast and ¼ cup warm water in a mixing bowl with a dough hook and let yeast get frothy. You do not want the water to be too hot or it will kill the yeast. Just warm to the touch. Let sit for 2-3 minutes to make sure the yeast is alive.

Add the cold water to the milk mixture to help cool it down. Put 1 cup of flour into the yeast bowl and then stir the cooled milk mixture into the mixing bowl. Add the rest of the flour and the mashed roasted garlic cloves. Keep mixing with the dough hook. The dough will come together quickly, but keep kneading with the hook until it is smooth. (Knead 10 to 15 minutes by machine or 15 to 20 minutes by hand, until the dough is smooth and elastic).

I usually let the dough rise in the mixing bowl. Just cover and leave in a warm place for approximately 45-60 minutes or until doubled in size. The time frame really depends on how warm your kitchen is.

When the dough has risen, punch down and begin portioning into 2 oz dough balls. I find the best way to do this is to cut the dough in half then in half again and again until I have the size I want. This way they are uniform in size and I do not have to weigh them out.

Place the shaped rolls in the bottom of a baking dish that has been coated with roasted garlic oil. Cover with plastic wrap and allow to rise again until doubled in size, about 30 minutes.  Brush the top of the rolls with garlic oil, then sprinkle with Maldon sea salt and chopped thyme.  

Place in a 375 degree oven for approximately 45 minutes or until golden brown. When they come out of the oven, I like to once again brush with garlic oil and sprinkle with Maldon.

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Recipe Tips:

• Do not rush the prep time for this! It is important for the milk to cool and not to boil. If you boil the milk, it will be curdled.
• Store your yeast in the freezer, it will last longer.
• You can use garlic butter in the recipe instead of garlic oil.
• You could use other herbs such as oregano or rosemary.
• Bake them the day off, so they are hot out of the oven. These are always the last thing in the oven for me, so they go right to the Thanksgiving table.

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Make Ahead:

• You can make the dough the day before and hold it overnight in the refrigerator. Place the dough all portioned in the baking dish and refrigerate overnight, take out an hour before cooking and let rise to room temperature. Then bake in a preheated 375 degree oven.
• Or for an option that you can do up to 5 days in advance. Roll and shape the rolls and bake 80% of the way in the oven. Say 375 for 30 minutes. Take the rolls out and let them cool completely. Place in the freezer. Then on the morning of, let the roll get to room temperature. Bake in the oven at 375 for 15-20 minutes. Butter or oil  them and then serve right away.

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Storing tips:

• You can refrigerate leftovers for up to 5 days.