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.
To make these overnight Parker House Rolls, simply make the dough and let it rise (first rise). Then form the Parker House Rolls and place in the baking pan. Wrap tightly with plastic and refrigerate overnight. Then in the morning remove from the refrigerator and let the rolls sit at room temperature for about 3 hours or until soft and they have doubled in size (the second rise)
Bake as directed, brush with butter, and then eat.
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
2 eggs
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 eggs, 1 1/2 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. (if making these overnight Parker House Rolls, refrigerate overnight at this point ) 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.
Melt the remaining 4 tbs. butter. Gently brush the dough with melted butter then top with remaining herbs and sprinkle with sea salt. Serve rolls warms.
Makes 20 rolls.