Description
These Best Parker House Rolls are soft, buttery, and flavorful dinner rolls made with tender dough enriched by honey, milk, and eggs, then brushed with a savory garlic butter and topped with fresh sage. Perfect for holiday dinners or any special meal, their light spiral shape and flaky sea salt finish deliver a delicious homemade touch.
Ingredients
Scale
Dough Ingredients
- 3 ¼ – 3 ½ cups all-purpose flour (plus more if needed)
- 1 packet instant quick rise yeast (2 1/4 tsp)
- ½ teaspoon kosher salt
- 1 cup whole milk (warmed)
- 3 tablespoons honey
- 4 tablespoons salted butter (softened)
- 1 large egg (room temperature)
Garlic Butter
- 6 tablespoons unsalted butter (softened)
- 3 cloves garlic (finely minced or grated)
Toppings
- 12 leaves sage
- ¼ teaspoon flaky sea salt (or more to taste)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF and grease a 9×13 inch baking dish to prevent the rolls from sticking during baking.
- Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and kosher salt. Add the warm milk, honey, egg, and softened salted butter. Mix on medium speed until the dough comes together and no dry flour remains, approximately 4-5 minutes. If the dough is sticky, gradually add up to 1/4 cup more flour. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 15 minutes to allow gluten to relax and yeast to activate.
- Prepare Garlic Butter: In a small bowl, combine the softened unsalted butter with minced garlic, mixing well to blend the flavors thoroughly. This mixture will be spread over the dough to infuse the rolls with a rich garlic aroma.
- Shape Dough: Lightly flour your work surface and turn out the dough. Gently punch it down to release air bubbles. Divide the dough in half. Roll each half into a 12-inch square about 1/4-inch thick to create even layers for rolling.
- Spread Garlic Butter: Generously spread the prepared garlic butter evenly across each square of dough, ensuring full coverage to impart flavor throughout the rolls.
- Cut Strips: Using a sharp knife or pizza cutter, slice each garlic butter-coated square into 6 equal strips for a total of 12 strips.
- Form Rolls: Roll each strip tightly into a spiral, resembling classic Parker House roll shapes. Arrange them seam side down in the greased baking dish with a little space for expansion.
- Proof Rolls: Cover the baking dish with a clean towel or plastic wrap and let rolls rise in a warm location for about 30 minutes, until puffy and doubled in size. Optionally, for better flavor development, refrigerate the rolls overnight before baking.
- Add Sage: Place one fresh sage leaf on top of each risen roll for a subtle herbal note and decorative appeal.
- Bake Rolls: Bake the rolls in the preheated oven for 18-25 minutes or until golden brown on top and cooked through.
- Finish and Serve: Remove the hot rolls from the oven and immediately brush them with the remaining garlic butter. Sprinkle flaky sea salt over the top for a flavorful finish. Pull the rolls apart and serve warm, optionally with more butter.
Notes
- For best results, ensure the milk is warm to activate the yeast but not too hot to kill it (about 100-110ºF).
- If you cannot find flaky sea salt, use coarse sea salt or kosher salt as a substitute.
- Do not add excessive flour when mixing the dough; slight stickiness helps rolls stay soft.
- The overnight refrigeration step is optional but enhances flavor and allows flexibility in preparation timing.
- The sage leaves are optional but add a lovely fragrant aroma and enhance visual appeal.
