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+ servings

Garlic Herb Crescent Rolls

The lightest and fluffiest white dinner rolls flavored with herbs and garlic.
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4.88 from 8 votes



  • 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.


Calories: 145kcal, Carbohydrates: 19g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 118mg, Potassium: 46mg, Fiber: 1g, Sugar: 3g, Vitamin A: 205IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg
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