There’s nothing quite like warm rolls smothered in homemade herb butter—trust me, once you try it, you’ll never go back to plain butter again. This recipe is my go-to for holiday dinners, casual weeknight meals, or just when I want to take dinner rolls from good to wow with minimal effort.
I started making this herb butter years ago after a friend brought over a batch of fresh-baked rolls and a little dish of herby butter. After one bite, I was hooked. Now, it’s a staple in my fridge—because why settle for boring butter when you can have this fresh, garlicky, herby goodness in just five minutes? Even better, it’s so versatile—slather it on bread, melt it over veggies, or toss it with pasta. Simple, flavorful, and absolutely worth making.
Why You’ll Love This Herb Butter for Rolls
This isn’t just butter—it’s magic in a bowl, and here’s why you’ll be obsessed:
- Effortless elegance: Five minutes is all it takes to turn basic butter into something restaurant-worthy. No fancy skills needed—just mix and slather!
- Flavor that pops: The combo of fresh parsley, chives, and garlic powder wakes up every bite. It’s like your rolls got a gourmet upgrade without the fuss.
- Endlessly versatile: Sure, it’s perfect on rolls, but wait till you try it melted over grilled corn or stirred into mashed potatoes. Total game-changer.
- Impresses everyone: Guests always ask for this recipe. Little do they know it’s embarrassingly easy—I’ll never tell if you don’t!
Seriously, once you taste how much better homemade herb butter is, you’ll wonder why you ever settled for plain.
Ingredients for Herb Butter for Rolls
You only need a handful of simple ingredients to make this flavor-packed butter:
- ½ cup unsalted butter, softened (that means room temperature—not melted!)
- 1 tbsp fresh parsley, finely chopped (none of that sad, limp stuff—use crisp leaves)
- 1 tbsp fresh chives, snipped into tiny pieces (scissors work great for this)
- 1 tsp garlic powder (not garlic salt—we’ll add our own salt, thank you!)
- ½ tsp salt (I use kosher, but any fine salt works)
- ¼ tsp black pepper (freshly cracked if you’re feeling fancy)
Ingredient Notes & Substitutions
No fresh herbs? No panic! Here are my tried-and-true swaps:
- Dried herbs: Use ⅓ the amount (so 1 tsp dried parsley/chives). They won’t be quite as vibrant, but they’ll do in a pinch.
- Salted butter: Just reduce the added salt to ¼ tsp—taste as you go!
- Dairy-free: Vegan butter works surprisingly well here. Look for one with at least 70% fat content.
- Garlic lovers: Add a minced clove of fresh garlic for extra punch (but know it’ll be stronger as it sits).
Pro tip: If your herbs look sad at the store, grab a potted plant instead—you’ll have fresh cuttings for weeks!
How to Make Herb Butter for Rolls
Making this herb butter is so simple, you’ll laugh at how quickly it comes together. Here’s how I do it every time:
- Prep your butter: Make sure it’s properly softened—you should be able to press a finger in easily without it being greasy. If you forgot to take it out early, cut it into chunks and let it sit for 10 minutes.
- Mix the magic: Dump all your ingredients into a bowl (I use a sturdy wooden spoon, but a fork works too). Mash and stir until everything is evenly combined. You’ll know it’s ready when you see flecks of herbs in every swirl of butter.
- Taste and tweak: Dab a bit on a cracker—does it need more salt? A pinch more garlic? Now’s your chance to adjust!
- Get fancy (optional): Scoop the mixture onto parchment paper, roll into a log, and twist the ends. Chill, then slice into pretty rounds. Or just plop it in a small dish—it’ll taste amazing either way!
That’s it! In less time than it takes to preheat the oven, you’ve got butter that’ll make even store-bought rolls taste incredible.
Pro Tips for Perfect Herb Butter
- Butter temp is key: Too cold, and it’s a workout to mix. Too soft, and it gets greasy. Aim for “spreadable but still holds its shape.”
- Herb freshness matters: Wilting herbs = dull flavor. Snip them right before mixing for the brightest taste.
- Mix by hand: A food processor can overwork the butter. Embrace the old-school method—it gives better texture.
- Let flavors mingle: If you can wait 30 minutes before serving, the garlic and herbs bloom beautifully.
Follow these, and your butter will be the star of every bread basket—guaranteed.
Serving Suggestions for Herb Butter for Rolls
Oh, the possibilities! While this butter was born for warm dinner rolls (seriously, try it—it melts into every nook and cranny), don’t stop there. Here’s how I use it:
- Garlic bread upgrade: Slather on baguette slices before toasting—hello, next-level crunch!
- Veggie whisperer: Melt over steamed green beans or roasted carrots. Even picky eaters will ask for seconds.
- Potato’s best friend: Stir into mashed potatoes or dollop on baked potatoes for instant gourmet flair.
Basically, if it’s edible and could use a flavor boost, this butter’s your secret weapon.
Storing and Reheating Herb Butter
This herb butter keeps like a dream! Pop it in an airtight container—I reuse those cute little jam jars—and it’ll stay fresh in the fridge for up to a week. Want to stash some for later? Freeze it in small portions (ice cube trays work great) for up to 3 months. Just let it soften for 15 minutes before spreading—cold butter won’t do your warm rolls justice.
Herb Butter for Rolls FAQs
Can I use dried herbs instead of fresh?
You bet! Just use ⅓ the amount (1 tsp dried parsley/chives per tablespoon fresh). The flavor won’t be quite as vibrant, but it still works in a pinch. Pro tip: rub the dried herbs between your fingers before adding—it wakes up their oils!
How long does homemade herb butter last?
In the fridge, it stays fresh for about a week (if it lasts that long!). For longer storage, freeze it—either as a log or in small portions—for up to 3 months. Just thaw in the fridge overnight before using.
Can I make this with salted butter?
Absolutely! Just reduce the added salt to ¼ tsp (or skip it entirely) and taste as you go. I like controlling the salt myself, but hey—sometimes you’ve gotta work with what’s in the fridge.
Why won’t my butter mix smoothly?
Two likely culprits: butter that’s too cold (give it more time to soften) or overpacked measuring cups (fluff those herbs before spooning!). If it’s stubborn, mash it with a fork first—persistence pays off!
What’s the best way to serve it?
Room temperature is key! Cold butter tears bread. Let it sit out for 15-20 minutes before your meal. For fancy vibes, shape it into a log with parchment paper and slice coins as needed.
Nutritional Information
Nutritional info is approximate—your exact counts may vary based on ingredient brands and how generously you slather those rolls! Generally, each tablespoon of this herb butter delivers rich flavor with about 100 calories.
Print5-Minute Herb Butter for Rolls That Wow Every Time
A simple herb butter to enhance your rolls with fresh flavors.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: 1/2 cup 1x
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, softened
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a bowl, combine softened butter with parsley, chives, garlic powder, salt, and pepper.
- Mix well until all ingredients are evenly distributed.
- Spread on warm rolls or store in an airtight container in the fridge.
Notes
- Use fresh herbs for the best flavor.
- Adjust salt to taste.
- Can be refrigerated for up to a week.
Nutrition
- Serving Size: 1 tbsp
- Calories: 100
- Sugar: 0g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
