Rosemary & Sea Salt Parker House Rolls

Rosemary Sea Salt Parker House Rolls

This Thanksgiving, I was planning on crowding into my aunt and uncle’s cozy brick home in Massachusetts, where every year they host a 40-person celebration with my whole family, two turkeys and a ham, lots of wine and roaring laughter. This year, though, plans changed and I was delighted when my in-laws suggested that a Thanksgiving in my and my husband’s new home would be a nice way to ring in fall’s favorite holiday.

Parker House Rolls Recipe

So, that means it’s up to me this year. Well, me and my excellent cook of a mother-in-law and any other hands who want to jump in and help. I couldn’t be more excited, though, and in preparation I baked up a batch of these soft, fluffy Parker House dinner rolls.

Parker House Rolls

With a sprinkling of sea salt and a dash of chopped fresh rosemary from my herb garden, these baked beauties were golden brown and ready for tearing into in under an hour. Come Thanksgiving, I think they’ll made a delicious addition to the table, along with the turkey, stuffing and the company of my good food lovin’ family!

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PrintPrint Recipe

Rosemary & Sea Salt Parker House Rolls

Yield: Makes 2 ½ dozen rolls


2 packages (1/4 ounce each) active dry yeast

1 teaspoon plus 6 tablespoons sugar, divided

1 cup warm water (110° to 115°), divided

1 cup warm 2% milk (110° to 115°)

2 teaspoons salt

1 egg

2 tablespoons plus 2 teaspoons canola oil

5-1/2 to 6 cups all-purpose flour

6 tablespoons butter, melted and divided

1/2 tablespoon sea salt (fleur de sel or kosher salt work fine)

1/2 teaspoon dried rosemary or 1 teaspoon chopped fresh rosemary


In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for 5 minutes. Add the milk, salt, egg, oil, remaining sugar, water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each piece to 1/3-in. or 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter or drinking glass. Brush with 3 tablespoons melted butter.

Make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart in a 9-inch pie pan. Cover and let rise until doubled, about 30 minutes.

Brush with remaining melted butter. Sprinkle rolls with sea salt and rosemary.

Bake at 375° for 10-15 minutes, or until golden brown. Remove from pans to wire racks to cool.


Adapted from Taste of Home


20 Responses to “Rosemary & Sea Salt Parker House Rolls”

  1. #
    london bakes — October 21, 2011 @ 8:42 am

    How fabulous, these look like such a perfect colour and I love anything that involves rosemary. Perfect!

  2. #
    Chung-Ah @ Damn Delicious — October 21, 2011 @ 9:16 am

    I have the same pie plate in red!

  3. #
    Sandra — October 21, 2011 @ 12:08 pm

    I could eat most of these by myself. Sea salt and rosemary send these over the top Georgia. Isn’t it fun when the whole family comes together in fellowship, I love cooking for my family also.

  4. #
    Erin — October 21, 2011 @ 12:14 pm

    I love Audra, she has an amazing blog and is super talented! These rolls look incredible. All the flavors and so soft and delicious!

  5. #
    amy — October 21, 2011 @ 12:40 pm

    My husband’s family searches high & low at Thanksgiving for one specific brand of Parker House rolls, and we are usually the only ones who can find them at the grocery store – I will give these a try this year!

  6. #
    6 — October 21, 2011 @ 2:41 pm

    Mmm, now all I need is a spread of butter! Yum.

  7. #
    Paula — October 21, 2011 @ 3:16 pm

    Beautiful photos! I’ve made rosemary rolls and just love the flavour. Yours look wonderful. Enjoy your first Thanksgiving in your new home, I know it’s going to be delicious.

  8. #
    SavoringTime in the Kitchen — October 21, 2011 @ 4:01 pm

    What a perfect roll for Thanksgiving. The rosemary really does it for me. Enjoy your inaugural new home Thanksgiving!

  9. #
    FlexYourFood — October 21, 2011 @ 4:18 pm

    These are beautiful and sounds sooooo goooood. Definitely will be making these. Thanks for sharing! :)

  10. #
    Jessica @Sunny Side Up — October 21, 2011 @ 4:33 pm

    These sound so good! And yay for hosting your own Thanksgiving! This is going to be my first year hosting and I think I might add these rolls to the menu!

  11. #
    Jenni — October 21, 2011 @ 10:08 pm

    I love making Parker House rolls, and my family really appreciates it when I do. I never thought to add rosemary, but now it’s on my list of things to try. Thank you so much for sharing!

  12. #
    yummychunklet — October 22, 2011 @ 3:32 am

    Now that I have a bit more confidence about making yeast dough, I think I’ll give these rolls a try!

  13. #
    Paula @ Dishing the Divine — October 22, 2011 @ 6:11 am

    I love rolls!!!! YUM! :)

  14. #
    marla {family fresh cooking} — October 22, 2011 @ 12:49 pm

    I will go check out your guest post now, but in the mean time these rolls look divine! I love rosemary :)

  15. #
    Lynda - TasteFood — October 25, 2011 @ 3:29 am

    These look wonderful! Perfect for the holidays.

  16. #
    Danelle — October 26, 2011 @ 5:01 pm

    These look great I can’t wait to try them for Thanksgiving.

  17. #
    Maris — October 31, 2011 @ 6:10 am

    This looks like a perfect dinner party recipe!

  18. #
    Jocuri Gatit — November 3, 2011 @ 6:19 pm

    Congratulations ,really delicious :D
    jocuri de gatit

  19. #
    Tiffany Daumueller — April 18, 2012 @ 2:59 am

    These look incredible. You have so many recipes…what are your favorite rolls?

  20. #
    Georgia | The Comfort of Cooking — April 18, 2012 @ 1:03 pm

    Thanks, Tiffany! My favorite rolls are probably my Pumpkin Cinnamon Rolls!

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