Garlic and Herb Parker House Rolls

Ingredients

• 120 mlwarm water (41–43°C)
• 1 (7 g) packetactive dry yeast
• 1 teaspoongranulated sugar
• 360 mlbuttermilk
• 113 gunsalted butter, melted
• 3 tablespoonshoney
• 2 teaspoonssalt
• 625 gbread flour
• 227 gunsalted butter
• 1 tablespoonfresh rosemary, chopped
• 1 tablespoonfresh thyme, chopped
• 1 tablespoonfresh chives, chopped
• 4 clovesgarlic, minced
• to tastesea salt

Instructions

1. 1

   Activate the yeast

   Whisk the warm water, yeast and granulated sugar together in a small bowl. Leave for about 5 minutes, until the mixture is bubbly.

2. 2

   Mix the dough

   In a stand mixer fitted with a dough hook, combine the buttermilk, melted butter, honey and salt on medium-low speed. Add the yeast mixture and mix to combine. With the mixer on low, gradually add the flour and mix until a soft dough forms.

3. 3

   Let dough rise

   Shape the dough into a ball and place it in a lightly greased bowl. Turn it to coat all sides with oil. Drape plastic wrap loosely over the dough and up the sides of the bowl, then cover with a clean tea towel. Leave in a draught-free place for about 1 hour, until doubled in size.

4. 4

   Make herb butter

   Meanwhile, melt the butter in a small saucepan. Add the rosemary, thyme, chives and garlic, and cook over low heat for 2 minutes. Leave to cool for 10 minutes.

5. 5

   Cut the dough

   Turn the dough out onto a lightly floured surface and divide it in half. Roll each half into a 30 × 20 cm rectangle, then cut each rectangle in half to make four rectangles measuring 30 × 10 cm. Cut each one vertically into strips measuring about 5 × 10 cm to make 24 strips.

6. 6

   Shape the rolls

   Brush each strip generously with the herb butter, making sure to include the herbs and garlic. Press a crease almost halfway across each rectangle with a wooden skewer, slightly off-centre, then fold it. Place the rolls folded side down on baking sheets lined with parchment, about 6 mm apart. Cover loosely with plastic wrap and leave in a warm, draught-free place for about 60 minutes, until doubled in size.

7. 7

   Bake until golden

   Preheat the oven to 180°C. Bake the rolls for about 20–25 minutes, until golden brown. Leave them on the baking sheets for 5 minutes, then transfer to a wire rack.

8. 8

   Brush and season

   Gently reheat the remaining butter over low heat and brush it generously over the rolls. Once it has soaked in, brush them again and sprinkle with sea salt. Scatter any extra herbs over the top, if you have them.

What are Parker House rolls?

Parker House rolls are American yeast rolls traditionally shaped by folding a piece of dough over itself. That fold gives them their characteristic soft, layered shape.

This version adds garlic, rosemary, thyme and chives to melted butter, which is brushed inside the rolls and over their tops. The buttermilk and butter make the dough tender, while the second rise helps the shaped rolls bake up light.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 4g protein, 22g carbs, 12g fat.

The bread flour supplies most of the carbohydrates, while the butter contributes much of the fat; the buttermilk, flour and yeast provide some protein. Pair a roll or two with a protein-rich main and vegetables for a more balanced plate.

Building a soft dough

Yeast: The water should feel warm rather than hot; the recipe specifies 41–43°C. Give the yeast and sugar about 5 minutes to become bubbly before mixing them into the other ingredients.

Flour: Add the bread flour gradually with the mixer on low, stopping once a soft dough forms. The dough should hold together as a ball rather than feel stiff from too much added flour.

Making the garlic herb butter

Low heat: Melt the butter gently, then cook the garlic and herbs for 2 minutes over low heat. This gives their flavour time to infuse the butter without rushing the step.

Even coverage: When brushing the dough strips, scoop up the chopped garlic and herbs as well as the butter. That way, each folded roll gets some of the flavouring rather than leaving it behind in the saucepan.

Shaping the folded rolls

Cutting: Divide and roll the dough as directed, then cut it into 24 strips. Keeping the pieces close in size helps them rise and bake at a similar rate.

Creasing: Press a line almost halfway across each strip, a little off-centre, before folding it. Set each roll folded side down on the tray, with about 6 mm between pieces.

Watching the rise and bake

First rise: Keep the covered bowl in a draught-free place for about 1 hour. The dough is ready for shaping when it has doubled in size.

Second rise: After shaping, give the rolls about 60 minutes in a warm, draught-free spot, again until doubled. Bake at 180°C for 20–25 minutes, checking for a golden-brown top.

Serving the rolls

These rolls suit a roast dinner, a bowl of soup or a holiday spread. Their garlic and herb butter makes them savoury enough to serve alongside dishes with simple sauces or gravies.

Brush them with the warmed butter after baking, then repeat once it has soaked in. A finishing sprinkle of sea salt and any spare herbs adds flavour to the soft tops.

Recipe notes & tips

• Measure the water temperature so it is within the recipe's 41–43°C range.
• Let the yeast mixture become bubbly before adding it to the buttermilk mixture.
• Keep the dough and shaped rolls covered loosely while they rise.
• Brush the dough with the herbs and garlic as well as the melted butter.
• Leave the baked rolls on the tray for 5 minutes before moving them to a rack.

Variations

• Change the herbs: Use other finely chopped fresh herbs in place of the rosemary, thyme or chives.
• Add black pepper: Mix a little freshly ground pepper into the herb butter.
• Make a milder butter: Reduce the garlic to suit your taste.
• Finish with flaky salt: Sprinkle it over the buttered rolls in place of fine sea salt.
• Serve warm: Reheat the rolls gently and brush them with butter just before serving.

Common mistakes to avoid

• Water too hot: It can prevent the yeast from working; keep it within 41–43°C.
• Yeast not bubbly: Give the mixture the full 5 minutes before proceeding.
• Dough too floury: Add the flour gradually and stop when a soft dough forms.
• Herbs left in the pan: Scoop them up with the butter so they reach the dough strips.
• Rolls crowded together: Leave about 6 mm between them on the baking sheets.
• Skipping the second rise: Let the shaped rolls double in size before baking.

How to store

Once cool, store the rolls in an airtight container at room temperature for up to 2 days. Reheat gently in the oven until warm, then brush with a little butter if desired.

Frequently asked questions