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Garlic and Herb Parker House Rolls in a baking sheet
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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.
Course Bread
Cuisine American
Keyword bread, bread rolls, dinner rolls, garlic rolls
Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes
Servings 24 rolls
Calories 216kcal
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.

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.

Nutrition

Serving: 1roll | Calories: 216kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 212mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg