Herbed Parker House Rolls
Where do I even start with these Parker House Rolls? Buttery and soft, these are the perfect dinner rolls for Thanksgiving or any sort of nice occasions.
Couple things to note about the recipe. First, these Parker House rolls have lots of chopped fresh herbs in them but feel free to skip or even consider adding minced garlic in addition. Also I know this is not the typical way that Parker House rolls are formed but I like them shaped in balls because when baked it becomes the perfect vehicle for leftovers the next day.
Lastly, you can make these rolls a couple days ahead, here is how you do that.
First add the yeast to cool liquid, meaning let the butter and milk mixture cool to room temperature before adding. This will prevent the yeast from activating, letting it stay dormant when you freeze them.( that way they are less likely to get freezer burn and die...Seriously).
Secondly make the below recipe up until you form the dough, then do not let the dough rise. Instead skip to the step where you shape the dough. From there place the dough balls on a parchment lined baking sheet and freeze. Freeze the dough until they are frozen,about 3 to 4 hours, and then place in a zip lock bag. On the day you are ready to eat them, take them out of the freezer at lest 5 hours before you want to bake them. Place in the 13" x 9" baking dish and let them rise. Just before putting them in the oven, brush with the melted butter and sprinkle with chopped herbs and sea salt. Bake them according to the below directions and give them another brush of butter, just for good measure, before serving.
Lastly, if you plan to freeze them longer than 2 to 3 days before baking them off, add another teaspoon of yeast to the dough because some of the yeast will die off when you freeze the rolls and you want to make sure there is enough active yeast in those rolls so they are nice and fluffy when baked.
Herbed Parker House Rolls
- 12 Tbs. unsalted butter, separated
- 1 1/4 cup whole milk
- 3 Tbs. granulated sugar
- 1 packet or 2 1/4 tsp. active dry yeast
- 4 - 4 1/4 cups all-purpose flour
- 1 egg
- 2 Tbs. chopped fresh herbs, such as rosemary and thyme
- 2 tsp. salt
- Flaky sea salt
In a medium saucepan melt 8 tablespoons butter over medium heat. Add milk and sugar and stir to combine. Using a thermometer check that the temperature of the butter and milk mixture is around 100°F- 105°F. Remove from heat. Add yeast. Stir to dissolve and let yeast bloom for about 5 minutes or until the mixture is bubbly. If mixture does not bubble and smell "yeasty" throw it out and start over, your yeast may not be active.
Pour yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add 4 cups of flour. Turn the mixture on low and knead until just combined about 1 minute. Add egg, 11/2 tablespoons chopped herbs, and salt and continue kneading dough on low speed until soft and smooth, adding remaining 1/4 cup flour if dough is too wet. Dough should be tacky but not sticky.
On a lightly floured surface shape dough into a ball then place in a large greased bowl. Cover with plastic wrap and let dough rise in a warm draft free area for about 1 1/2 hours or until doubled in size. Remove plastic wrap and gently punch down the dough. Cut dough into 4 equal pieces then shape into small balls about 2 oz. each. There should be 20 dough balls in total.
Place the shaped dough into a greased 13” x 9” pan. Melt the remaining 4 tbs. butter. Gently brush the dough with melted butter then top with remaining herbs and sprinkle with sea salt. Let dough rise 30 minutes. While dough is rising pre-heat oven to 350°F.
Bake Parker House Rolls for 25 to 30 minutes or until golden brown. Serve rolls warms.
Makes 20 rolls.
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