Herby Parker House Rolls with Garlic Butter Brush
These Herby Parker House Rolls are soft, fluffy, and infused with rosemary, thyme, and oregano, finished with a luscious garlic butter brush. Perfectly golden and irresistible!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Stand Mixer with Dough Hook (optional)
- Pastry Brush
- 9x13 inch baking dish or similar-sized pan
- Kitchen towel or plastic wrap
- Cooling rack
Ingredients
- 2 cups all-purpose flour the base for soft, airy rolls
- 2 tablespoons sugar feeds the yeast and adds a touch of sweetness
- 2 1/4 teaspoons active dry yeast 1 packet
- 3/4 cup warm water 110°F, activates the yeast and hydrates the dough
- 1/4 cup unsalted butter melted, adds richness to the dough
- 1 teaspoon salt balances the flavor
- 1 tablespoon mixed dried herbs such as rosemary, thyme, and oregano, the secret to that herby punch
- 1/4 cup unsalted butter for brushing, for the garlic butter glaze
- 2 cloves garlic minced, fresh and fragrant, essential for the garlic butter brush
Instructions
- In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 to 10 minutes until foamy.
- In a large bowl or your stand mixer bowl, whisk together the flour, salt, and mixed dried herbs. Pour in the melted butter and the yeast mixture. Stir or mix on low speed until the dough starts to come together.
- Knead the dough for about 8 to 10 minutes by hand on a lightly floured surface or with a stand mixer fitted with a dough hook until smooth, elastic, and slightly tacky but not sticky.
- Place the dough in a lightly greased bowl and cover it with a kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot until it doubles in size, about 1 to 1.5 hours.
- Punch down the dough to release air bubbles. Divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly and fold in half to create the classic Parker House roll shape. Arrange the rolls close together in a greased 9x13 inch baking dish.
- Cover the rolls loosely and let them rise again until puffed and nearly doubled, about 30 to 45 minutes.
- While the rolls are rising, melt the remaining 1/4 cup of butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic and let it infuse for a few minutes.
- Preheat your oven to 375°F (190°C). Bake the rolls for 15 to 18 minutes, or until golden brown on top.
- Remove the rolls from the oven and immediately brush them generously with the garlic butter mixture.
- Allow the rolls to cool slightly on a wire rack before serving. Enjoy them warm for the best experience.
Notes
- Make sure the water temperature is about 110°F to properly activate the yeast without killing it.
- Dried herbs work best in the dough to avoid extra moisture; use fresh herbs at triple the quantity if preferred.
- Knead the dough until smooth and elastic for soft, fluffy rolls; about 10 minutes by hand or with a stand mixer.
- Don’t skip brushing the rolls with garlic butter immediately after baking for a shiny, flavorful crust.
- Prepare dough a day ahead by completing the first rise and refrigerate for up to 24 hours to save time.