Description
These Magic Parker House Rolls are soft, fluffy, and rich with a delightful rosemary honey butter spread that infuses each bite with sweet and aromatic flavors. Perfect for serving alongside any meal or as a luscious snack, these homemade rolls combine a classic yeast dough with a sweet herbal butter filling and glaze that elevates the experience.
Ingredients
Scale
Dough Ingredients
- 2 tbsp granulated sugar
- 1 cup warm whole milk (105-110°F)
- 2 tbsp active dry yeast
- 1/2 cup unsalted butter (melted and cooled)
- 2 large eggs (room temperature)
- 1 tsp salt
- 4 1/2 cups all-purpose flour (spooned and leveled)
Filling Ingredients
- 1/3 cup unsalted butter (softened to room temperature)
- 1 tbsp honey
- 1 tsp fresh rosemary (finely chopped)
Glaze Ingredients
- 1/4 cup unsalted butter
- 2 tbsp honey
- 1 tsp fresh rosemary (finely chopped)
Instructions
- Activate the Yeast: Combine the granulated sugar, warm milk, and active dry yeast in a mixing bowl. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Mix Wet Ingredients: Add the melted and cooled butter, room temperature eggs, and salt to the frothy yeast mixture. Whisk these together until fully blended and smooth.
- Add Flour: Gradually sprinkle in the all-purpose flour one cup at a time, mixing continuously until a soft dough begins to form and comes together.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 to 2 hours.
- Prepare the Filling: In a small bowl, mix the softened butter, honey, and finely chopped fresh rosemary until well combined to create a flavorful spread for the rolls.
- Shape the Rolls: Punch down the risen dough and roll it out on a floured surface into a large rectangle. Evenly spread the rosemary honey butter filling over the dough surface.
- Roll and Slice: Roll the dough tightly from one long edge into a log. Using a sharp knife, slice the log into 1-inch thick rolls and arrange them cut side up in a greased baking dish.
- Second Rise: Cover the rolls and let them rise again in a warm area until doubled in size, about 30 to 60 minutes.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
- Prepare and Apply Glaze: While the rolls bake, melt the remaining butter with honey and chopped rosemary. After baking, immediately brush this glaze over the warm rolls to give them a shiny, sweet finish.
Notes
- Ensure milk temperature is between 105-110°F to properly activate the yeast without killing it.
- For best texture, use room temperature eggs and softened butter for the filling.
- Cover the dough during rising to prevent drying out.
- You can substitute fresh rosemary with dried rosemary but reduce quantity by half due to stronger flavor in dried form.
- These rolls are best enjoyed warm on the day they are made but can be stored in an airtight container for up to 2 days.
- Reheat leftover rolls gently in the oven or microwave before serving for a fresh-baked taste.
