Parker House Rolls
User Reviews
5
Parker House Rolls
Description
The Parker House Rolls recipe begins by blooming active dry yeast with warm water and honey, creating a foamy base for the dough. Milk is heated with butter and sugar to create a warm, rich liquid mixture that is mixed with eggs, salt, and the yeast mixture. Gradually, flour is added and kneaded to make a smooth and silky dough. After a 1.5 to 2-hour rise, the dough is divided and rolled into large rectangles. A melted butter mixture with fresh minced garlic and herbs like chives, parsley, sage, and oregano is brushed heavily on the dough, imparting an aromatic, savory layer to the rolls. The dough pieces are then shaped and baked until golden and soft. These rolls have a tender crumb with a buttery, herby flavor from the topping, making them a comforting addition to dinners or gatherings.
The slow rise ensures a light texture, while the garlic herb butter enriches each bite with a complex flavor beyond plain rolls. The fresh herbs provide a bright note, connecting well to roasted meats or hearty soups. The rolls can be served warm, brushed again with more garlic butter if desired, which enhances their moist and tender qualities. This makes them practical as a side or for sandwiches.
Brushing the rolls with garlic herb butter before baking is key to their signature taste and texture. Using fresh herbs and making sure yeast becomes properly activated contribute to the best results. The dough can be shaped differently, but the rectangular roll with the layered butter is traditional to Parker House rolls.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup water warm
- 1 teaspoon honey
- 1 1/2 cups milk whole or 2%
- 1/2 cup butter cut into pieces, unsalted
- 1/2 cup sugar
- 3 egg lightly beaten, large
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
- 1/2 cup butter for brushing, melted
- 2 garlic cloves, minced
- 1/4 cup fresh herbs chives, parsley, sage, oregano, chopped
Instructions
- In a bowl, stir together the yeast, water and honey. Let it sit for 10 to 15 minutes until the yeast gets foamy.
- While the yeast is blooming, heat the milk in a saucepan over medium heat until it is simmering. Remove it from the heat and stir in the sugar and the butter.
- To the bowl of an electric mixer with the dough hook attached, add the eggs and salt. Beat in the yeast mixture, milk mixture and half of the flour. Add the remaining flour, about 1/2 cup at a time, until the dough is smooth and silky. Knead it by hand a few times on the countertop. Place the dough in an oiled boil and cover it to rise for 1 1/2 to 2 hours.
- In a bowl, whisk together the melted butter, garlic cloves and herbs. Brush a parchment pan with a light coating of melted butter.
- Once the dough has risen, punch it down and turn it out on a floured workspace. I separated my dough into two pieces. Roll each out to be a large rectangle, about 8 x 10 or 12. Brush the dough with the melted garlic herb butter. Slice it in half lengthwise, then fold each side in half lengthwise. Slice 2 to 3 inch rolls from each piece and place them in the buttered parchment pan. Repeat with the remaining dough. Cover the pans and let them rise for 45to 60 minutes in a warm place.
- Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until the rolls are golden brown. Remove from the oven and brush with more of the garlic herb butter. Serve immediately!
Notes
- Use fresh yeast for best rising and flavor development.
- Brush generously with garlic-herb butter before baking for maximum aroma and richness.
- Ensure the dough rises until doubled for a soft interior crumb.
- Serve warm, optionally brushing with additional melted butter before serving.
User Reviews
Overall Rating
5
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