Garlic and Herb Parker House Rolls

Holy Cow these garlic and herb parker house rolls are one of the most coveted homemade bread recipes I have! I’m so excited to finally share them with you guys! I mean… freshly baked rolls make me, honestly, weak at the knees.

The flavor of these rolls takes them to a whole new level of bread yum. The aroma of these baking in the kitchen is off the charts amazing. Trust me when I tell you, you and your family will love these!

Garlic and Herb Parker House Rolls

Is there anything better in the entire world than freshly baked rolls, biscuits, and bread? I can’t say that I think there is. Listen, I LOVE food! That’s why I personally learned to cook. Baked bread goods fit into a category that I love more than anything!

These particular rolls have the signature Parker House fold, are incredibly tender, fluffy, and delicate. Then they’re layered with buttery garlic and fresh herbs.  All of the garlicky butter seeps into the tender roll and the flavor is unbelievable.

I serve these along with my homemade crescent rolls, and lion house rolls at most holidays-Easter, Thanksgiving, and of course, Christmas. I swear if I didn’t, I think my family might revolt! LOL

You’ll be proud to serve these at your formal holiday table or at a family dinner! Promise. Try my garlic bread and beer bread next!

Garlic and Herb Parker House Rolls Video Tutorial

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Important Ingredient Notes, Tips + Tricks

• Warm Water: I always use an instant-read thermometer to measure the temperature of the yeast. It should be between 105-110 degrees.
• Yeast: Make sure you check the date on your yeast! Don’t bother using it if it’s past its expiration. I always like to have extra envelopes on hand because even if you’ve recently purchased them, you might get a dud! If it doesn’t foam at step one, through it out and start over with a new packet of yeast.
• Cool The Butter: After melting the butter, allow it to cool. If it’s too hot it can kill the yeast.
• Placing on the pan: This recipe fits nicely on a half-sheet baking tray (18” x 13” x 1”). The rolls should be placed with 1/4 inch space between them.

Reheat/Storing/Freezing Tips, Serving Recommendations

• How Long Can You Keep This In The Fridge? Place in an airtight container or resealable food bag. It can last in the fridge for 4-5 days.
• Can You Freeze This? Yes, place it in a resealable food bag or wrap it in aluminum foil then wrap again with saran wrap. It can last in the freezer for 3 months.
• Make-Ahead Tips: The dough can be made ahead. Cover it with aluminum foil and plastic wrap. Place it in the fridge for 1-2 days, or in the freezer for 2-3 months.

Step By Step How To Make Garlic and Herb Parker House Rolls

1. Whisk together warm water, yeast, and granulated sugar in a small mixing bowl.
2. Combine the dough ingredients and mix in the mixer bowl beat until a soft dough forms. Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise.
3. Put together the garlic herb butter: melt the butter in a small saucepan. Add the remaining ingredients and cook on low
4. Roll the dough.
5. Cut it into rectangles.
6. Brush each generously strip with butter.
7. Fold the strips.
8. Cover loosely with plastic wrap; let rise in a warm, draft-free place until doubled in size, about 60 minutes.
9. Bake in preheated until golden brown, about 20-25 minutes.
10. Gently reheat the butter over low heat and generously brush the rolls with the butter.

More Bread Recipes

• Zucchini Bread
• Southern Cornbread
• Jalapeno Cornbread
• Moist Banana Bread
• Pizza Pinwheels
• Butter Swim Biscuits
• Cat Head Biscuits

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Garlic and Herb Parker House Rolls

These yummy Garlic and Herb Parker House Rolls are incredibly tender, fluffy, and delicate. Then they're layered with buttery garlic and fresh herbs.

Prep Time2 hours hrs 20 minutes mins

Total Time2 hours hrs 20 minutes mins

Servings: 24 rolls

Author: Kathleen

Ingredients

Rolls:

• 1/2 cup warm water (105-110 degrees)
• 1 (0.25-ounce) package active dry yeast
• 1 teaspoon granulated sugar
• 1 1/2 cups buttermilk
• 1/2 cup unsalted butter, melted
• 3 tablespoons honey
• 2 teaspoons salt
• 5 cups bread flour

Garlic Herb Butter:

• 1 cup unsalted butter,
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh chives, chopped
• 4 cloves garlic, minced

Topping:

• sea salt

Instructions

• Whisk together 1/2 cup warm water (between 105-110 degrees), yeast (1 package), and granulated sugar (1 teaspoon) in a small mixing bowl. Let stand for about 5 minutes or until the mixture is bubbly.
• Combine buttermilk (1 1/2 cups), melted butter (1/2 cup), honey (3 tablespoons), and salt (2 teaspoons) in the bowl of a stand-up electric mixer, fitted with a dough hook. Beat on medium-low speed to combine. Pour yeast mixture into buttermilk mixture and mix to combine. With the mixer set on low, gradually add the flour (5 cups) to the mixer bowl, beat until a soft dough forms.
• Shape the dough into a ball and place it in a lightly greased bowl. Turn over to coat all sides of ball with oil. Drape a large sheet of plastic wrap loosely over dough and up the sides of the bowl. Cover with a clean dish towel and place in a draft-free space. Let rise until doubled in size, about 1 hour.
• Meanwhile, put together the garlic herb butter: melt the butter (1 cup) in a small saucepan. Add the remaining ingredients and cook on low for 2 minutes. Let cool for 10 minutes.
• Turn the dough out onto a lightly floured surface and divide it in half. Roll each half to a 12X8 inch rectangle. Cut each rectangle in half making 4 (12X4) inch rectangles. Cut each rectangle vertically into 2X4 inch stipes (you should have 24).
• Brush each strip generously with butter. dig down in the butter and make sure to get herbs and garlic on each strip. Crease rectangles almost in half, but slightly off-center with a wooden skewer, then fold. Place folded rolls short side down on parchment-lined baking sheets about 1/4 inch apart. Cover loosely with plastic wrap; let rise in a warm, draft-free place until doubled in size, about 60 minutes.
• Preheat oven to 350 degrees. Bake in preheated until golden brown, about 20-25 minutes. Let cool for 5 minutes on sheets then transfer to a wire rack.
• Gently reheat the butter over low heat and generously brush the rolls with the butter. When soaked in, repeat and sprinkle with sea salt. If you have any extra herbs sprinkle over top.

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Notes

1. Warm Water: I always use an instant-read thermometer to measure the temperature of the yeast. It should be between 105-110 degrees.
2. Yeast: Make sure you check the date on your yeast! Don't bother using it if it's past its expiration. I always like to have extra envelopes on hand because even if you've recently purchased them, you might get a dud! If it doesn't foam at step one, through it out and start over with a new packet of yeast.
3. Cool The Butter: After melting the butter, allow it to cool. If it's too hot it can kill the yeast.
4. Placing on the pan: This recipe fits nicely on a half-sheet baking tray (18” x 13” x 1”). The rolls should be placed with 1/4 inch space between them.

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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