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
Ingredients
- 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
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
Did you make this recipe?
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I appreciate you so much!
You could also make a pan of sliders here too. Ooooh my gosh.
42 Comments on “Garlic Herb Butter Parker House Rolls.”
YES! These are the perfect rolls for Thanksgiving or for any celebration.
thanks love!! XOXO
Wow those look insane!!! Can’t wait to try them!!
thank you so much patricia!
GORGEOUS! I cannot wait to make these!
thanks so much ashlyn!
I used a different recipe for Parker House rolls for Friendsgiving last weekend and my result was disappointing. Not much flavor, and I think my yeast was old. I’m making these next week, no question!
oh man!! i’m hoping you like these ones. :)
I bet you could make them the night before, put them in the fridge for a slow rise overnight and then bake in the morning! Might have to try that…
i definitely think you can too!
I think I need to play a drinking game with this post, and a take a drink every time you use the word butter, or some other bastardized variant!!!!! haha! These look, well, buttery. ;)
LOL!!!! right?! xoxo
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My family’s spoiled! My dad owns a bakery and makes butterflake dinner rolls with European butter and they are sooo good! I loved eating one warm from the oven when I used to work there
oh my gosh. that sounds like a dream.
Can you please clarify for me; do you tri fold each or just one fold?? thanks; they look wonderful
once they are sliced? i just do one fold!
I always make your Buttery Cloverleaf Rolls from 2011 for Thanksgiving. Other shapes are often doughy/not quite baked through for me, but I’m successful every time with your cloverleaf recipe! The parker house rolls look very tempting though, so I’ll try them soon on a regular day when others aren’t depending on me to provide the holiday favorite.
i love those rolls so much!!! so glad you like them too. xo
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Any ideas for how to make these ahead of Thanksgiving Day? Do you think if I bake them just enough, but not browned, I could freeze and then finish cooking later?
hmmm i think i would prep the dough the night before and have them ready to go in the fridge (in the baking pan) – then bake the morning of? i’m not sure about partially baking – i’ve never tried that!
I froze them and they were sooooooooooo good after. I can’t tell you they were the same but they were definitely amazing enough that I was jealous of myself when I finished.
Do you think you can make these by hand without using a mixer?! Please help!
i think you can! just use a big bowl and lots of stirring and kneading by hand!
Should the butter be cold or room-temp when it is added? Thanks very much and happy Thanksgiving!
Never mind – I figured it out. Thanks!
These look amazing! Do you think it would work to sub milk for coconut or almond mills?
Milk*
My whole family was obsessed with these!
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Oh my gosh, Jessica, I have never gotten so many compliments from any other bread recipe I’ve made in my life!!! Everyone was crazy over them and they are just so PERFECT. Served them with French omelets and took the leftovers to work the next few days to fill with sliced cheese or cream cheese – best.lunches.ever. Thank you thank you thank you thank you!
Eating the last ones now. Yum yum yum. So sad this epic part of my life is almost over! I guess I’ll have to make more tomorrow.
That’s nice
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Does this make one pan of 15? Or 12? You said pans plural so does it actually make two pans of 12? Thanks!!
it makes 12 to 15 rolls! just depending on the size of your pan you may need to use 2 pans!
Will these save well? I’ll need to make in the morning and serve in the afternoon.
yes they will still be great by afternoon! i suggest heating in a low over if you can so that butter gets melty and warm. :)
High bar to set for roll making in my southern cooking established home. These rolls are perfection. I was concerned about them being too sweet based on the recipe but the herbs and garlic really round out the flavors. The recipe is written well and user friendly. Mine even looked like the photo when I was done. Worth every minute.