Ingredients
Parker House Rolls
- 3 ¼ – 3 ½ cups all-purpose flour, plus more if needed
- 1 packet instant quick rise yeast (2 1/4 teaspoons)
- ½ teaspoon kosher salt
- 1 cup whole milk, warmed
- 3 tablespoons honey
- 4 tablespoons salted butter, softened
- 1 large egg, room temperature
Topping the rolls
- 6 tablespoons unsalted butter, softened
- 3 cloves garlic, finely minced or grated
- 12 leaves sage
- ¼ teaspoon flaky sea salt, or more to taste
Instructions
- Prepare the dough: In a large mixing bowl, combine the warmed whole milk, honey, and the instant quick rise yeast. Let it sit for about 5 minutes until the mixture is bubbly and foamy, which indicates the yeast is activated.
- Mix dry ingredients: In a separate bowl, whisk together 3 ¼ cups of all-purpose flour and the kosher salt.
- Combine ingredients: Add the softened salted butter and the large egg to the yeast mixture, stirring well. Gradually add the dry ingredients, mixing until a soft dough forms. If the dough is too sticky, add additional flour a tablespoon at a time until the dough is manageable but still soft.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer fitted with a dough hook for about 6-7 minutes on medium speed.
- First rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 ½ hours, or until it has doubled in size.
- Shape the rolls: Punch down the risen dough to release air, then divide into 12 equal portions. Roll each piece into an oval shape about 4 inches wide. Fold each oval in half, pinching the edges slightly to create the characteristic Parker House roll shape.
- Second rise: Arrange the rolls on a greased or parchment-lined baking tray about 1 inch apart to allow for rising. Cover loosely and let them rise for another 30-45 minutes until puffed and nearly doubled.
- Prepare garlic sage butter topping: While the rolls are rising, combine the softened unsalted butter, finely minced garlic, and minced sage leaves in a small bowl. Mix thoroughly to create a fragrant herb butter.
- Bake the rolls: Preheat the oven to 375°F (190°C). Brush some of the garlic sage butter generously over the tops of the rolls just before baking. Bake in the preheated oven for 15-18 minutes or until the rolls are golden brown on top and cooked through.
- Finish and serve: Immediately after removing the rolls from the oven, brush them again with the remaining garlic sage butter and sprinkle with flaky sea salt to taste. Let the rolls cool slightly before serving warm for best flavor and texture.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- If dough sticks too much, add flour gradually but avoid adding too much to keep rolls soft.
- You can substitute honey with sugar if preferred, but honey adds a nice moisture and flavor.
- For an even richer flavor, use European-style butter in the topping.
- Ensure the rolls are placed close but not touching on the pan for the classic Parker House pull-apart style.
- These rolls freeze well after baking; reheat them gently with a brush of butter before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
