Garlic Herb Butter Parker House Rolls.
The butteriest parker house rolls are here.
And I’m on a roll to make butteriest a word. I don’t think that it’s in the dictionary, but it totally should be.
So here’s the thing. I feel like a total hypocrite talking about rolls for Thanksgiving.
Until now, I’ve very much been in the camp that no one should spend allll the time making bread on Thanksgiving day. (Even these garlic butter pull aparts couldn’t sell me.) And that’s pretty much when it has to be baked because fresh bread is the best bread. Right?
So up until now, I’ve never wanted to fully bake bread on the day. There are so many other delicious sides to take care of. So many other dishes that we only eat once a year, so many other things that I want to use my oven for, so many other dishes that make such an impact.
It also probably comes down to the fact that I’m not a huge bread person. I know… what does that even mean?
But now? I’m in a real pickle. I’m dying to make these on Thanksgiving day! They are THAT GOOD.
These parker house rolls are filled with so much buttery love. These really are by far the butteriest rolls I have ever made – and they are to die for.
Eddie used them for sandwich rolls. My mom ate them with dinner for a few days. I couldn’t stop pulling them apart and eating one side… then going back for the other. They are SO incredibly soft and fluffy and buttery and good.
There it is. The argument on why we SHOULD make bread on Thanksgiving.
Yes, I think the dough could be made the day before, taken out of the fridge the day of baked. Just makes sure there is lots of butter. Like LOTS.
Garlic Butter Parker House Rolls
Parker House Rolls
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 1 teaspoon honey
- 1 1/2 cups whole or 2% milk
- 1/2 cup unsalted butter cut into pieces
- 1/2 cup sugar
- 3 large eggs lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
- 1/2 cup melted butter for brushing
- 2 garlic cloves. minced
- 1/4 cup chopped fresh herbs chives, parsley, sage, oregano
- 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!
You could also make a pan of sliders here too. Ooooh my gosh.