Parker House Rolls with Thyme
Fluffy Parker House rolls, an American classic, are especially popular on holiday tables, as they make the perfect accompaniment to everything from Thanksgiving turkey to Easter ham or roast lamb. Our mix makes it easy to assemble these crowd-pleasing rolls at home. Here we’ve rolled the dough into a log and cut it into slices for an especially festive look.
- 1 package Parker House roll mix (includes roll mix and yeast packets)
- 8 Tbs. (1 stick) (4 oz./120 g) unsalted butter, at room temperature
- 1 cup (8 fl. oz./250 ml) warm water (110° to 120°F/43° to 49°C)
- 1 egg, at room temperature
- All-purpose flour as needed
- 2 tsp. chopped fresh thyme, plus thyme sprigs for garnish
- 2 garlic cloves, thinly slivered
- 1/2 tsp. flaky sea salt
In the bowl of an electric mixer fitted with the flat beater, combine 1 cup (5 oz./155 g) of the Parker House roll mix, the yeast and 4 Tbs. (1/2 stick) (2 oz./60 g) of the butter. Set the mixer on low speed and slowly add the warm water and egg, beating until combined. Increase the speed to medium and beat for 2 minutes, stopping the mixer to scrape down the sides of the bowl as needed. Add the remaining mix, reduce the speed to low and beat until just combined, about 1 minute.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour as needed. Shape the dough into a ball and place in a large oiled bowl, turning the dough over to coat all sides. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours.
In a small saucepan over medium heat, melt the remaining 4 Tbs. (1/2 stick) (2 oz./60 g) butter. Generously brush the bottom and sides of a 9-inch (23-cm) round baking pan with some of the melted butter.
Punch the dough down and turn it out onto a lightly floured surface. Roll the dough into 12-by-15-inch (30-by-38-cm) rectangle. Brush the top of the dough with about 2 Tbs. of the melted butter and sprinkle with the chopped thyme. Starting at the long side, roll the dough firmly into a log and pinch the seam together. With the seam facing down, cut into 12 equal pieces. Place the pieces, cut side up, in the prepared pan. Let rise in a warm place for 30 minutes.
Preheat an oven to 375°F (190°C).
Tuck the garlic slices between the layers of the rolls, dividing them evenly among the rolls. Bake until the rolls are golden on top, 20 to 23 minutes. Transfer the pan to a wire rack and let cool for 10 to 15 minutes; as the rolls cool, garnish with thyme sprigs, sprinkle with the sea salt and brush with any remaining melted butter. Remove the rolls from the pan and serve warm. Makes 12 rolls.
Williams-Sonoma Test Kitchen