Name: Garlic and Herb Parker Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: ¼ cup unsalted butter; 1 ¼ cups whole milk; 3 tablespoons sugar; I (1/4 ounce) envelope 2 ¼ teaspoons active dry yeast; 4 to 4.5 cups all-purpose flour; 1 large egg; 2 tbs. chopped fresh herbs such as rosemary and thyme; 4 cloves of garlic; 2 tsp. kosher salt of flaky salt

Garlic and Herb Parker House Rolls There's nothing more inviting at the table than warm, soft Parker House rolls. This version is flavored with herbs and garlic.

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Serves
8-16 People

INGREDIENTS

¼ cup unsalted butter
1 ¼ cups whole milk
3 tablespoons sugar
1 (1/4 ounce) envelope 2 ¼ teaspoons active dry yeast
4 to 4.5 cups all-purpose flour
1 large egg
2 tbs. chopped fresh herbs such as rosemary and thyme
4 cloves of garlic
2 tsp. kosher salt or flaky salt

EQUIPMENT NEEDED

Mixing Bowls
Measuring Cups and Spoons
Whisk
Mixer
Grater
Rolling Pin
Baking Sheet or Pan
Pastry Brush
Plastic Wrap
Oven

How to make

In a petite French oven, melt ½ cup of the butter over medium heat. Add the milk and sugar and stir to combine. Using a thermometer, check the temperature of the butter and milk mixture; when it's 105°F, remove it from the heat. Add the yeast and stir to dissolve. Let the yeast bloom for about 5 minutes, until the mixture is bubbly. If the mixture does not bubble and smell "yeasty," throw it out and start over.
Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add 4 cups of flour. Turn the mixer to low and knead until just combined, about 1 minute. Add the egg, 1½ tablespoons of the chopped herbs, half of the garlic, and the kosher salt, and continue kneading on low speed until soft and smooth, tacky but not sticky, adding the remaining ¼ cup flour if the dough is too wet.
On a lightly floured surface, shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap and let dough rise in a warm, draft-free area for about 1½ hours, until doubled in size.
Remove the plastic wrap and gently punch down the dough. Cut the dough into 4 equal pieces, then shape into small balls about 2 ounces each for 18 dough balls in total.
Butter a large cast-iron roasting pan and place the shaped dough into the dish. Let the dough rise for 30 minutes. While the dough is rising, preheat the oven to 350°F.
Bake the rolls for 25 to 30 minutes, until golden brown.
In a small cast-iron fry pan, melt the remaining ¼ cup butter with the remaining garlic. Gently brush the dough with the melted garlic butter, top with the remaining herbs, and sprinkle with sea salt. Serve warm.