These garlic and herb crescent rolls are soft and buttery, with lots of rich flavor and plenty of appeal. Plus, they’re made with my no-knead recipe and are a cinch to put together!
Sometimes classics are so good, you don’t want to mess with them. That’s been the case with my mom’s easy no-knead fairy crescent rolls for as long as I can remember. They’re so light, soft, and buttery that I haven’t ever felt the need to change things up.
Until now! I’ve taken my mom’s amazing recipe, and kicked it up a notch. These no-knead dinner rolls are every bit as wonderful, plus they’re filled with the savory flavor of garlic and herbs.
Fresh rosemary, thyme and garlic are baked right into the rolls, and they’re brushed with a garlic and herb butter when they’re hot from the oven. A sprinkling of flaky salt is the final touch to these beautiful and delicious rolls. They’re the perfect accompaniment to any meal!
What’s in these crescent rolls?
Here’s the ingredients you’ll need to bake these rolls:
- All-purpose flour
- Active-dry yeast
- Large egg
- Melted butter
- Warm water
- Minced garlic
- Fresh herbs like rosemary and thyme
How to make garlic and herb crescent rolls
1. Activate yeast— Combine warm water and yeast and let sit for 5 minutes.
2. Mix the dough— Add the remaining roll ingredients and mix to form a wet shaggy dough.
3. Let the dough rise in a warm place— I’ve got a list of tips and suggestions here.
4. Roll and slice— Work with half of the dough at a time and roll out on a floured surface to be about 12-15 inches in diameter. Use a knife or pizza wheel to cut into 12 triangles.
5. Shape— Starting with the wide end, roll each up and shape into a crescent.
6. Rise again— Meanwhile, preheat the oven.
7. Bake— Until golden brown, about 20 minutes.
8. Brush with garlic herb butter— As soon as the rolls come out of the oven, brush them with the garlic herb butter and sprinkle with flaky sea salt.
Then all there’s left to do is enjoy! And I can guarantee you will, too. These rolls are incredible! Serve these garlic herb crescent rolls at your next holiday gathering, dinner party, or potluck. Everyone is sure to love them!
Looking to make these ahead of time? See my tip for 4 ways to prepare rolls in advance.
Other roll recipes to try
- No-Knead Fairy Crescent Rolls
- Potato Dinner Rolls
- Honey Whole Wheat Rolls
- Sweet Potato Rolls with Honey Butter
Shop Tools for this Recipe
Easy No-Knead Fairy Rolls
- 1 cup warm water (237 ml)
- 2 ¼ teaspoons active dry yeast (1 envelope)
- 1/2 cup unsalted butter , melted and cooled (1 stick, 113 grams)
- 1/3 cup granulated sugar (66 grams)
- 1 large egg
- 4 cups all-purpose flour (480 grams)
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 garlic cloves , minced
- 1 tablespoon chopped fresh rosemary and thyme
Garlic Herb Butter
- 1/4 cup butter , melted
- 1 garlic clove , minced
- 1 teaspoon chopped fresh rosemary and thyme
- Flaky sea salt , for sprinkling
- Combine the water and yeast and allow to sit for five minutes.
- In a large bowl, combine the yeast mixture, butter, sugar and egg. Add the flour, baking powder, salt, minced garlic and chopped herbs and stir with a wooden spoon until just combined and comes together into a ball.
- Cover with a towel and allow to rise in a warm place for 30 minutes.
- Split the ball of dough into two equal pieces and put one half back in the bowl. Roll out the other half on a floured surface to about 12 inches in diameter.
- Cut into 12 equal triangles. Starting with the fat end, roll up each triangle and place in a buttered baking pan. Repeat with the other half of dough.
- Cover the baking pan with a towel and let rise for an additional 20-30 minutes. Meanwhile, preheat oven to 375°F.
- Bake rolls until golden brown, about 20 minutes.
- While rolls are baking, combine melted butter, minced garlic and herbs. Brush on rolls right when they come out of the oven. Sprinkle with flaky sea salt.
- Rolls will keep in an airtight container for up to 3 days.