They combine the classic buttery richness of Parker House rolls with fresh herbs for extra flavor.
The folded shape creates layers that trap more butter and give a pull‑apart feel.
Serve warm, and they make a beautiful side for soups, roasts, or holiday meals.
While they require yeast and a little rising time, the active work is quite manageable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Milk, warmed
Active dry yeast
Sugar
Unsalted butter (divided: softened, melted, and for brushing)
Eggs
Salt
All‑purpose flour
Fresh herbs (such as parsley, chives, thyme, or a combination), finely chopped
Optional: garlic powder or finely minced garlic
Directions
Activate the yeast & combine wet ingredients In a small bowl, mix the warm milk (lukewarm, not hot) with sugar and yeast. Let it sit until foamy. In a larger bowl or mixer, combine the softened butter and eggs, then add in the foamy yeast mixture and salt.
Add flour & knead Gradually add the flour and knead until a smooth, elastic dough forms. You may do this by hand or using a stand mixer with a dough hook. The dough should be slightly tacky but manageable.
First rise Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in size—about 1 hour (depending on room temperature).
Divide & shape Punch down the dough gently. Divide it into equal pieces (e.g. 24 rolls). On a lightly floured surface, flatten each dough piece into an oval (or a rectangle). Brush half the surface with melted butter, sprinkle some of the chopped herbs (and optional garlic or garlic powder). Then fold the unbuttered half over the buttered half, creating the folded roll shape. Place each fold onto a parchment-lined baking pan with fold seams down.
Second rise Cover loosely and let the shaped rolls rise again until puffy—about 30–40 minutes.
Bake Preheat the oven to about 175 °C (350 °F). Bake the rolls for approx 15–20 minutes, or until tops are golden brown.
Finish with butter & herbs As soon as the rolls come out of the oven, brush them generously with melted butter mixed with a little more fresh herbs (and optional garlic).
Serve warm Let them cool slightly, then serve warm. Their interior should be tender; the outside slightly crisp and buttery.
Servings and timing
Yield: ~24 rolls (depending on size)
Prep time (mixing, shaping, herb prep): ~20 minutes
Rising (first + second rise): ~1 ½ hours (can vary)
Bake time: ~15–20 minutes
Total time: ~2 to 2 ¼ hours
Variations
Use different herb combinations (rosemary, basil, oregano) depending on what pairs with your meal.
Add a bit of garlic (minced or garlic powder) for garlic‑herb flavor.
Use half whole wheat flour for a more rustic texture (though final rolls will be slightly denser).
Infuse melted butter with herbs or garlic before brushing for an intensified finish.
Make smaller or larger rolls by adjusting dough piece size.
Storage/Reheating
Storage: Store cooled rolls in an airtight container at room temperature. They usually stay good for 1 to 2 days.
Reheating: Warm them in a low oven (~150–160 °C / 300–325 °F) for 5–10 minutes, loosely covered with foil to prevent over‑browning. For extra freshness, brush again with melted butter + herbs before serving.
Freezing: Once baked and cooled, wrap rolls tightly and freeze for up to 1–2 months. Thaw overnight (wrapped) and reheat in the oven as above.
FAQs
What temperature should the milk be when mixing with yeast?
It should be lukewarm (around 38–43 °C / 100–110 °F). Too hot kills the yeast; too cool slows activation.
Can I use instant yeast instead of active dry?
Yes. If using instant yeast, you can skip the foaming step and add it directly with the dry ingredients, but still ensure warmth and rise time.
Why fold the dough instead of just shaping round rolls?
The fold traps butter and herbs between layers, giving more buttery pockets and a pull‑apart texture—a characteristic feature of Parker House rolls.
What if my rolls don’t rise well?
It could be due to yeast that’s old or inactive, or your room might be too cool. Try placing the dough in a slightly warm spot. Also ensure your yeast was active.
Can I make them the night before?
You could make the dough ahead and let it rise slowly in the refrigerator overnight (first rise). The next day, shape, let warm & rise, then bake. The texture will be a bit different but still tasty.
Can I omit the herbs (make plain buttery rolls)?
Yes — just skip the herbs and follow the rest of the method. You’ll end up with classic buttery Parker House rolls.
Do I need to brush with butter before folding?
Yes, the butter layer helps with richness, flavor, and the signature layers. You’ll also brush again after baking.
How do I get a soft interior and crisp exterior?
Bake at moderate heat and brush with melted butter as soon as they come out. Don’t overbake.
Can I use other types of flour (bread flour, whole wheat)?
Bread flour can work (higher gluten), though texture changes slightly. Whole wheat may make them denser—so you might use a mix of whole wheat + all‑purpose.
How large should each roll piece be?
If making ~24 rolls, each dough piece might weigh about 40–50 g (depending on total dough weight). Use a kitchen scale for consistency.
Conclusion
These Buttery Herb Parker House Rolls elevate a classic dinner roll with fresh herbs and extra butter, making them aromatic, tender, and deliciously buttery. Whether you serve them beside roast meats, soups, or on a special table, they’re sure to be a standout. If you like, I can send you a fully scaled recipe (metric) so you can bake them easily in your kitchen. Would you like me to do that?
These Buttery Herb Parker House Rolls are rich, tender dinner rolls folded with butter and fresh herbs, creating a pull-apart texture and savory flavor. They’re the perfect buttery side dish for any special meal.
Ingredients
1 cup warm milk (around 100–110°F / 38–43°C)
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons sugar
1/2 cup unsalted butter, softened (plus more for brushing)
2 large eggs
1 1/2 teaspoons salt
3 3/4 to 4 cups all-purpose flour
2 tablespoons finely chopped fresh herbs (such as parsley, thyme, or chives)
In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl, mix softened butter and eggs. Stir in the foamy yeast mixture and salt.
Gradually add flour, mixing until a soft, slightly sticky dough forms. Knead by hand or mixer for 5–7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
Punch down the dough and divide into about 24 equal pieces. Flatten each piece into an oval or rectangle on a lightly floured surface.
Brush half of each oval with melted butter and sprinkle with herbs (and optional garlic). Fold unbuttered half over to form a semi-circle.
Place rolls seam-side down on a parchment-lined baking sheet. Cover loosely and let rise again until puffy (30–40 minutes).
Preheat oven to 350°F (175°C). Bake rolls for 15–20 minutes until golden brown on top.
Brush hot rolls with additional melted butter mixed with herbs. Let cool slightly and serve warm.
Notes
You can use instant yeast and skip the proofing step, mixing it directly into the flour.Use any herb combo: rosemary, oregano, basil, thyme, parsley, or chives.Make ahead by letting dough rise in the fridge overnight, then shape and bake the next day.To make plain rolls, omit herbs and garlic.Reheat leftovers in a low oven wrapped in foil and brushed with extra butter for best texture.
