4.3 from 54 votes
Garlic & Herb Parker House Rolls
These Parker House Rolls combine a soft, elastic dough enriched with milk, butter, and egg, producing tender, buttery rolls. Brushed with a garlic-infused herb butter made from basil, thyme, and parsley, the rolls gain a fragrant, savory touch enhanced by a sea salt sprinkle. The dough is rolled thin and cut into strips, promising light, fluffy results with a subtle herb and garlic flavor.
Prep Time
45 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings:
36
rolls
Course:
Bread
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.
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