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.

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

By Georgia Johnson

Servings: 2 ½ dozen rolls

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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!

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