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.
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.
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!
Rosemary & Sea Salt Parker House Rolls
Ingredients
- 2 packages (1/4 oz. 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
Instructions
- 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.
- Enjoy!
How fabulous, these look like such a perfect colour and I love anything that involves rosemary. Perfect!
I have the same pie plate in red!
I love Audra, she has an amazing blog and is super talented! These rolls look incredible. All the flavors and so soft and delicious!
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!
Mmm, now all I need is a spread of butter! Yum.
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.
What a perfect roll for Thanksgiving. The rosemary really does it for me. Enjoy your inaugural new home Thanksgiving!
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.
These are beautiful and sounds sooooo goooood. Definitely will be making these. Thanks for sharing! :)
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!
I love making these 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!
Now that I have a bit more confidence about making yeast dough, I think I’ll give these rolls a try!
I love rolls!!!! YUM! :)
I will go check out your guest post now, but in the mean time these rolls look divine! I love rosemary :)
These look wonderful! Perfect for the holidays.
These are great, I can’t wait to serve them for Thanksgiving.
This looks like a perfect dinner party recipe!
These are incredible. You have so many recipes…what are your favorite rolls?
Thanks, Tiffany! My favorite rolls are probably my Pumpkin Cinnamon Rolls!
Can you make these ahead and refrigerate them?