Garlic Herb Parker House Rolls
These buttery and moist garlic herb parker house rolls are the perfect side dish. They're easy to make, packed with flavor, and can soak up any leftover sauce on your plate.
Servings: 24 rolls
Ingredients
For the Rolls:
- 1 ½ cups (355 ml) whole milk
- ½ cup (114 g) unsalted butter
- 4 ½ teaspoons active dry yeast
- 4 cups (500 g) all purpose flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons (4 g) chopped herbs of choice (thyme, rosemary, parsley, oregano, sage)
- 4 large cloves of minced garlic
For the Topping:
- 2 tablespoons (28 g) unsalted butter melted
- 2 cloves minced garlic
- 2 teaspoons finely chopped herbs
- Flakey salt (optional)
Instructions
- Heat the milk and butter in a small saucepan over medium heat until butter is melted. Remove from heat and let cool to 110 °F (43 °C) (this is important, otherwise the yeast will not properly activate). Add the yeast and stir until dissolved. Let stand for 10 minutes.1 ½ cups whole milk, ½ cup unsalted butter, 4 ½ teaspoons active dry yeast
- In the bowl of a stand mixer fitted with the dough hook, beat the flour, sugar and salt until just combined. Add the milk/butter mixture, garlic and herbs and mix on low speed until the dough starts to come together. Increase the speed to medium and mix until the dough is smooth and elastic, about 4 to 5 minutes. If the dough is too wet, add more flour (1 tbsp at a time) until it pulls away from the sides of the bowl. Remove the dough from the bowl, oil the inside of the bowl and return the dough to the bowl. Cover the bowl tightly with plastic wrap or a clean towel and let the dough rise in a warm place until doubled in volume, about 1 hour.4 cups all purpose flour, 2 tablespoons sugar, 1 tablespoon salt, 2 tablespoons chopped herbs of choice, 4 large cloves of minced garlic
- Grease a 9x13 inch baking pan. Divide the dough in half. On a lightly floured work surface, roll each piece of dough into a log 12 inches long. Divide each log into 12 equal pieces. Roll each piece tightly into a ball.
- Transfer the dough balls to the prepared baking pan (6 rows with 4 rolls in each row = 24 total). Cover the pan tightly with plastic wrap and let rise in a warm place for 30 minutes.
- Preheat oven to 375 °F (191 °C)
- In a small bowl, stir together melted butter, herbs and garlic. Brush the tops of the rolls with garlic herb butter and bake for 20-22 minutes, until golden brown.2 tablespoons unsalted butter, 2 cloves minced garlic, 2 teaspoons finely chopped herbs
Notes
Store in an airtight container or bag at room temperature for 3 days, or in the freezer for 4 days.
Nutrition
Serving: 1 roll | Calories: 139 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.2 g | Cholesterol: 15 mg | Sodium: 299 mg | Potassium: 70 mg | Fiber: 1 g | Sugar: 2 g
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