Easy Pizza Dough Dinner Rolls with Garlic-Herb Butter

If you are able of purchasing pizza boodle or making your own ( and I know you are ! ), then you can make dinner rolls, excessively. Follow these simple steps to create downy, chewy, buttery rolls to go with any meal .

I do n’t think of myself as a bread baker. however, since pizza boodle has all the lapp ingredients as boodle dough, it ‘s superintendent slowly to make the passage. ( now if only I could get the hang of gorgeous boules like these. .. )
The method acting for pizza dough dinner rolls could n’t be easier : Make a batch of pizza boodle ( or buy two balls of dough at the grocery store ), pull and roll the boodle to form a retentive rope, cut the r-2 into 2-inch pieces, and shape the boodle pieces into balls.

then, arrange the miniskirt boodle balls in a proto-indo european pan or early baking smasher, slather with garlic-herb butter, and bake until the dinner rolls are deep golden brown on top, about 35 minutes .

A few tips to get you started

  • The longer you let the 1-Hour Pizza Dough rise, the fluffier your rolls will be. If you can, give it about 2 hours at room temperature before you roll it out and cut it into pieces.
  • I like using a glass pie pan* for these dinner rolls so I can check on the bottoms as they bake.
  • Mix up the fresh herbs! You could use all parsley, all basil, or a mix of parsley and chives, basil and mint. .. you get the idea.
  • These are pizza dough dinner rolls, after all, so serve them with a ramekin of easy marinara sauce for dipping!

Looking for more bready pizza dough recipes ? Give one of these a try, excessively :
Pizza Dough Dinner Rolls
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Easy Pizza Dough Dinner Rolls with Garlic-Herb Butter

These pizza dough dinner rolls are fluffy, chewy, buttery, and super easy to make. Just divide a batch of 1-Hour Pizza Dough into 12 pieces, ball them up in a pie plate, spread garlic-herb butter over top, and bake until golden.

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Read more: Who Invented Pizza?





  • large bowl with eyelid
  • Sturdy wooden spoon or dough whisk
  • Bench scraper
  • 9-inch pie plate ( preferably glass )
  • pastry brush


  • 1 recipe 1-Hour Pizza Dough, fermented at room temperature for 1 hour but not balled up
  • 4 tablespoons unsalted butter, melted, plus more for greasing the pan
  • ½ to 1 cup finely chopped fresh herbs, such as parsley, chives, and basil
  • 1 or 2 garlic cloves, pressed or minced
  • ¾ teaspoon kosher salt


  • Prepare the 1-Hour Pizza Dough through footstep 4. ( In other words, blend and knead the boodle, transfer it to an oiled bowl, then cover the bowling ball and let the dough upgrade for 45 minutes to 2 hours. ) Do not divide the boodle in half .
  • Preheat the oven to 400°F. Grease a 9-inch round pie pan (preferably glass) with butter.

  • Form the dough into a long rope, about 2 inches thick and at least 24 inches long. Use a bench scraper or sharp knife to cut the rope into 2-inch-long pieces. Shape each piece of dough into a ball, pulling the sides down and underneath, then pinching them together in your fist. Place the dough balls in the pan, smooth-side up.

  • In a small bowl, mix together the melted butter, finely chopped herbs, and minced garlic cloves. Pour this mixture over the formed dough balls in the pan, then use a pastry brush to spread it evenly, making sure the top of each dough ball is coated in butter. Sprinkle with the salt.

  • Cover the pan with a clean kitchen towel. Let the dough balls proof for 30 minutes.

  • Remove the kitchen towel. Bake the rolls for 35 minutes or until they are golden on the bottom and deep golden brown on top.

  • Remove the rolls from the oven. Let them cool for 10 minutes before serving.


Recipe adapted from Hearth & Vine ‘s Herb Dinner Rolls *As an Amazon Associate, I earn from qualifying purchases .