The butteriest Parker House rolls have arrived.
Let’s make “butteriest” a real word — these rolls deserve it.
I used to think making bread on Thanksgiving was overkill. Fresh bread is ideal, yes, but the oven is often needed for several show-stopping dishes and there’s so much else to manage. For years I avoided committing to a full bake on the day itself — even irresistible options like garlic butter pull-apart rolls didn’t change my mind.
Also, I’ve never considered myself a huge bread person — which probably sounds odd. But then I made these, and everything changed.
Now I’m torn — I want to bake these on Thanksgiving because they’re that good. They’re incredibly soft, fluffy and packed with butter and garlic-herb flavor.
These Parker House rolls are the most buttery I’ve ever made. Eddie used them as sandwich rolls, my mom kept eating them with dinner for days, and I couldn’t stop pulling them apart and savoring each half. They’re tender, pillowy and irresistible.
And there’s your case for baking bread on Thanksgiving: these rolls truly elevate the meal. If you’d rather prep ahead, you can make the dough the day before and refrigerate it. Bring it out the next day, let it come to temperature and finish the bake — and don’t skimp on the butter. Lots of butter is essential.
Garlic Butter Parker House Rolls
Parker House Rolls
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Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 1 teaspoon honey
- 1 1/2 cups whole or 2% milk
- 1/2 cup unsalted butter cut into pieces
- 1/2 cup sugar
- 3 large eggs lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
- 1/2 cup melted butter for brushing
- 2 garlic cloves, minced
- 1/4 cup chopped fresh herbs chives, parsley, sage, oregano
Instructions
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Stir the yeast, warm water and honey in a small bowl. Let sit 10–15 minutes, until foamy.
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Heat the milk in a saucepan over medium until it simmers. Remove from heat and stir in the sugar and unsalted butter until the butter melts.
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In the bowl of a stand mixer fitted with a dough hook, add the lightly beaten eggs and salt. Beat briefly, then add the yeast mixture, the milk mixture and half the flour. Add the remaining flour, about 1/2 cup at a time, until the dough becomes smooth and elastic. Knead a few times by hand, then place the dough in an oiled bowl, cover and let rise 1 1/2 to 2 hours.
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Whisk together the melted butter, minced garlic and chopped herbs. Lightly brush a parchment-lined pan with melted butter.
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After the dough has risen, punch it down and turn it onto a floured surface. Divide the dough into two pieces. Roll each into a large rectangle, about 8 x 10–12 inches. Brush with the garlic-herb butter, slice lengthwise in half, fold each side in half lengthwise, then cut 2–3 inch rolls and place them in the prepared pan. Repeat with the remaining dough. Cover and let rise 45–60 minutes in a warm spot.
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Preheat the oven to 350°F. Bake the rolls 25–30 minutes, until golden brown. Remove and brush with additional garlic-herb butter. Serve warm.
Notes
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You can also shape these into sliders for a different presentation — wonderful for casual dinners or party platters.