Garlic & Herb Parker House Rolls
User Reviews
4.3
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Prep Time
45 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
36 rolls
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Course
Bread
Garlic & Herb Parker House Rolls
Description
Garlic & Herb Parker House Rolls start with a yeast dough made from flour, sugar, milk, water, butter, and egg. The dough is mixed and kneaded until smooth and elastic, either rested briefly at room temperature or refrigerated overnight to develop flavor. A garlic-infused butter is prepared separately, combining melted butter with fresh garlic and dried herbs such as basil, thyme, and parsley, strained to remove solids, then set aside.
After rising, the dough is rolled into thin sheets and cut into strips or shapes, which are brushed with the herb garlic butter. Baking these yields rolls with a soft crumb and a crisp, buttery exterior accented by aromatic garlic and herbs. The herb butter applied on top before baking adds a rich flavor and glossy finish enhanced by sea salt seasoning.
These rolls can be served warm alongside a main dish or as a savory accompaniment for meals where a flaky, garlic-herb bread is desired. The traditional Parker House technique of rolling and cutting dough gives a distinctive texture and shape that invites tearing into warm, soft portions.
Ingredients
- 4-3/4 to 5-1/4 cups all-purpose flour
- ⅓ cup sugar
- 2 envelopes yeast 4 ½ teaspoons, Fleischmann's® RapidRise brand
- 1-1/2 teaspoons salt
- ¾ cup milk
- ¾ cup water
- ¼ cup butter unsalted
- 1 egg
For brushing the rolls:
- 5 tablespoons butter melted, salted
- 3 cloves garlic finely minced or grated, fresh
- ¼ teaspoon basil dried
- ¼ teaspoon thyme dried
- ½ teaspoon parsley dried
- salt sea salt
Instructions
- Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat milk, water, and 1/4 cup butter until very warm (120 to 130 degrees F). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. (Or, if desired, place dough in a greased bowl, cover with plastic wrap, and allow to rise in the refrigerator for 12 to 24 hours.)
- In a small small saucepan over low heat, heat the butter until just melted. Remove from heat and add in garlic. Set aside for 3 minutes. Strain the garlic from the butter using a fine mesh strainer. Stir in basil, thyme and parsley and set aside while you cut the dough.
- Divide dough in half; roll each half to a 12-inch square, about 1/4-inch thick. Cut each into 6 (12 x 2-inch) strips. Cut each strip into 3 (4 x 2-inch) rectangles.
- Brush each rectangle with melted butter. (If your butter has started to solidify, gently warm it over very low heat until it melts completely.) Crease rectangles slightly off center with the dull edge of a knife or a dough blade and fold at crease. Arrange in rows on greased baking sheets, with the shorter side of each roll facing down. Allow 1/4-inch of space between each row. Cover; let rise in a warm, draft-free place until doubled in size, about 30 minutes. Allow remaining herb butter to solidify.
- Bake in a preheated 400 degrees F oven for 13 to 15 minutes or until done. Remove from sheets; cool on a wire rack. Gently warm the remaining herb butter over low heat and brush the rolls once again and sprinkle with sea salt.
Notes
User Reviews
Overall Rating
4.3
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