Description
These Garlic & Herb Parker House Rolls are soft, buttery, and infused with a fragrant blend of garlic and herbs. Perfectly fluffy with a golden crust, these rolls combine classic Parker House shapes with a flavorful twist, making them an ideal side for any dinner or holiday gathering.
Ingredients
Dough Ingredients
- 4-3/4 to 5-1/4 cups all-purpose flour
- 1/3 cup sugar
- 2 envelopes Fleischmann’s® RapidRise Yeast (4 ½ teaspoons)
- 1-1/2 teaspoons salt
- 3/4 cup milk
- 3/4 cup water
- 1/4 cup unsalted butter
- 1 egg
Garlic Herb Butter
- 5 tablespoons salted butter (melted)
- 3 cloves fresh garlic (finely minced or grated)
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ½ teaspoon dried parsley
- Sea salt (for finishing)
Instructions
- Prepare the Dough: Combine 2 cups of flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat the milk, water, and 1/4 cup butter until very warm (between 120 to 130 degrees F). Stir this warm liquid mixture into the flour mixture. Beat on medium speed for 2 minutes, scraping the bowl occasionally. Add the egg and 1/2 cup flour, then beat on high speed for 2 minutes. Gradually stir in enough of the remaining flour to create a soft dough.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Cover and let it rest for 10 minutes. Alternatively, place dough in a greased bowl, cover with plastic wrap, and refrigerate for 12 to 24 hours for a slower rise.
- Make Garlic Herb Butter: In a small saucepan over low heat, melt the butter until just liquid. Remove from heat and add the minced garlic, letting it steep for 3 minutes. Strain the garlic out through a fine mesh strainer. Stir in the dried basil, thyme, and parsley. Set aside to cool as you prepare the dough.
- Roll and Cut the Dough: Divide the rested dough into two equal halves. Roll each half into a 12-inch square about 1/4-inch thick. Cut each square into 6 strips measuring 12 by 2 inches, then cut each strip into 3 rectangles of 4 by 2 inches.
- Shape the Rolls: Brush each rectangle generously with the melted herb butter. Crease each rectangle slightly off-center with the dull side of a knife or dough blade, then fold along the crease. Place the rolls on greased baking sheets with the short folded side down, arranging them in rows with 1/4-inch space between rows. Cover the rolls and let them rise in a warm, draft-free place until doubled in size, about 30 minutes. Allow the remaining herb butter to solidify.
- Bake the Rolls: Preheat the oven to 400 degrees F. Bake the risen rolls for 13 to 15 minutes or until golden brown and cooked through. Remove from the oven and transfer rolls to a wire rack to cool slightly.
- Finish with Herb Butter and Season: Gently warm the remaining herb butter over low heat until melted. Brush the warm rolls with the herb butter once again, then sprinkle with sea salt to taste. Serve warm or at room temperature.
Notes
- For best texture, make sure your liquid ingredients are between 120-130°F to activate the yeast properly.
- You can refrigerate the dough overnight for improved flavor and convenience; just allow extra time to come to room temperature before shaping.
- If the herb butter starts to solidify during shaping, gently rewarm it over very low heat.
- Use a fine mesh strainer to ensure no garlic pieces remain in the butter for a smooth finish.
- These rolls are best served fresh but can be wrapped and stored for up to 2 days, then reheated gently.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
