Buttery Herb Parker House Rolls are soft, fluffy, and packed with a delicious blend of fresh herbs and rich butter. These rolls have a tender crumb and a slightly golden crust that makes them perfect for any meal. The smell of herbs like rosemary or thyme melting into warm butter is enough to make your kitchen feel cozy right away.
I love making these rolls when I want something a little special but still simple to pull off. The best part is how easy they are to share around the table, whether it’s a holiday dinner or a casual weeknight meal. I like brushing them with a little extra melted butter right when they come out of the oven—that little touch makes them even more irresistible.
These rolls bring back memories of family gatherings where everyone reached for seconds before the main course even arrived. They’re perfect for soaking up gravy, spreading with jam, or just enjoying plain because of that buttery, herby flavor. Whenever I make a batch, I always wish I had doubled the recipe!
Key Ingredients & Substitutions
Flour: All-purpose flour works great for soft, tender rolls. For a fluffier texture, you can try bread flour, which has higher protein and helps create more chew and rise.
Yeast: Active dry yeast is common and easy to find. If you want a quicker rise, instant yeast works well and doesn’t need to be proofed in warm milk first.
Milk: Warm whole milk adds richness and tenderness. You can swap with any milk you like, including plant-based milks, but whole milk gives the best soft crumb.
Butter: Butter adds flavor and a soft texture. I recommend unsalted so you can control salt levels, but salted is fine too. The herb butter brushed on top makes these rolls extra special.
Fresh Herbs: Parsley, rosemary, and thyme give bright, fragrant notes. Feel free to mix or match herbs here based on your favorites or what you have on hand.
How Can I Make the Rolls Soft, Fluffy, and Full of Herb Flavor?
Here’s the key to perfect Parker House rolls with herbs:
- Proof yeast properly: Warm milk (not hot!) helps activate your yeast. Wait for it to turn foamy before mixing into flour—this ensures good rise.
- Knead the dough well: Kneading develops gluten, giving structure so rolls rise nice and fluffy. About 8-10 minutes by hand or 6-7 minutes with a mixer is perfect.
- Let the dough rise fully: First rise until doubled, then shape and let them puff up again before baking for that classic soft texture.
- Brush with herb butter twice: Before baking and immediately after coming out of the oven. This locks in butter, boosts flavor, and keeps crust tender.
- Seal edges well: When folding dough over the herb butter, pinch edges tightly to prevent butter leaking but still allow rolls to pull apart easily.
Following these tips makes these rolls soft, buttery, and rich with herbs every time. Enjoy baking!
Equipment You’ll Need
- Large mixing bowl – I like it because it gives plenty of space for the dough to rise without spilling.
- Stand mixer with a dough hook (optional) – makes kneading easier, especially if you want to save elbow grease.
- Measuring cups and spoons – helps keep ingredients accurate for perfect texture.
- Small bowl – for proofing yeast and warming milk.
- 9×13-inch baking dish – perfect for arranging rolls side by side so they bake evenly.
- Pastry brush – for applying the herb butter on the rolls, giving them a shiny, tasty finish.
- Kitchen towel or plastic wrap – covers the dough during rising to keep it warm and moisture locked in.
Flavor Variations & Add-Ins
- Swap herbs: Add basil or dill for a different aromatic twist that pairs well with chicken or seafood.
- Add cheese: Mix shredded cheddar, Parmesan, or mozzarella into the dough for extra flavor and gooey goodness.
- Include sun-dried tomatoes or chopped olives for a tangy, Mediterranean flair that complements pasta dishes.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika to the herb butter for a little kick.
Buttery Herb Parker House Rolls
Ingredients You’ll Need:
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted, plus more for brushing
- 1 large egg
- 1 tsp salt
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced
- Optional: 1-2 tbsp melted butter mixed with the herbs and garlic for brushing
How Much Time Will You Need?
This recipe takes about 15 minutes of hands-on prep, plus two rises that together take around 1 hour and 45 minutes, and 20-25 minutes of baking time. All together, you’re looking at around 2.5 hours from start to finish, mostly waiting for the dough to rise, but well worth the delicious end result!
Step-by-Step Instructions:
1. Proof the Yeast:
Put the warm milk, a pinch of sugar, and the yeast into a small bowl. Stir gently and wait 5-10 minutes until you see bubbles and foam on top—this means your yeast is alive and ready!
2. Mix the Dough:
Whisk together the flour, sugar, and salt in a big bowl. In another bowl, beat the egg and melted butter together. Add both the yeast mixture and the egg-butter mix into the dry ingredients. Stir until the dough starts to come together into a shaggy mass.
3. Knead and Rise:
Knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook for 6-7 minutes. Then place your dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size—about 1 hour.
4. Prepare Herb Butter:
While the dough rises, mix melted butter with chopped parsley, rosemary, thyme, and minced garlic. This flavorful butter will go inside the rolls and on top for a lovely aroma and taste.
5. Shape the Rolls:
Once the dough has doubled, punch it down gently and divide it into 12 equal pieces. Flatten each piece into a small oval, brush lightly with some of the herb butter, then fold it over and pinch the edges to seal.
6. Second Rise:
Place the rolls seam side down in a greased 9×13-inch baking dish, close together but not squished. Cover again and let rise until puffy, about 30-45 minutes.
7. Bake and Finish:
Preheat your oven to 375°F (190°C). Brush the tops generously with the remaining herb butter. Bake rolls for 20-25 minutes or until they’re golden brown and smell amazing. Take them out and give them one more brush with any leftover butter.
8. Serve Warm:
Let the rolls cool just a little, then serve warm with extra butter if you like. These rolls are perfect for soaking up gravy, spreading with jam, or just enjoying as is!
Can I Use Frozen Herbs for the Herb Butter?
Yes, frozen herbs work fine! Just thaw and drain any excess water before chopping and mixing them into the butter to avoid soggy rolls.
How Do I Store Leftover Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the rolls in a sealed bag for up to 3 months and reheat gently in the oven.
Can I Make the Dough Ahead of Time?
Absolutely! After the first rise, you can refrigerate the dough overnight. Take it out to come to room temperature before shaping and proceeding with the second rise.
What If I Don’t Have Fresh Herbs?
Dried herbs can be used—use about one-third the amount since they’re more concentrated. Add them to the melted butter with garlic as usual for good flavor.