Description
These Magic Parker House Rolls are soft, fluffy, and irresistibly buttery with a delightful rosemary honey butter filling and finish. Perfectly golden and tender, they feature a fragrant hint of fresh rosemary balanced with sweet honey, making them a fantastic side for any meal or a delicious snack on their own.
Ingredients
Scale
Dough
- 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
Filling
- 1/3 cup unsalted butter (softened to room temperature)
- 1 tbsp honey
- 1 tsp fresh rosemary (finely chopped)
Glaze
- 1/4 cup unsalted butter
- 2 tbsp honey
- 1 tsp fresh rosemary (finely chopped)
Instructions
- Activate Yeast: Combine granulated sugar, warm whole milk (105-110°F), and active dry yeast in a mixing bowl. Let it sit for 5-10 minutes until frothy to ensure the yeast is active.
- Mix Wet Ingredients: Add melted and cooled butter, room temperature eggs, and salt to the yeast mixture. Whisk everything together until well blended.
- Add Flour: Gradually sprinkle in the all-purpose flour, one cup at a time, mixing after each addition until a soft dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic, which helps develop gluten for the right texture.
- First Rise: Place the kneaded dough in a greased bowl, cover it tightly, and let it rise in a warm spot until doubled in size, approximately 1 to 2 hours.
- Prepare Filling: Mix softened unsalted butter, honey, and finely chopped fresh rosemary until fully combined, creating a fragrant, sweet-herb butter.
- Shape Rolls: Punch down the risen dough to release air, then roll it out into a rectangle on a lightly floured surface. Evenly spread the rosemary honey butter filling over the dough.
- Roll and Cut: Roll the dough tightly into a log shape, then slice into 1-inch thick rolls. Arrange the rolls cut-side up in a greased baking dish spaced slightly apart.
- Second Rise: Cover the rolls and allow them to rise again until doubled, about 30 to 60 minutes, for a light and airy crumb.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn golden brown on top, indicating they’re fully cooked.
- Prepare Glaze: Melt the remaining butter with honey and chopped rosemary. Brush this glaze liberally over the warm rolls immediately after baking to add shine and extra flavor.
Notes
- Use room temperature eggs to help the dough mix evenly and rise better.
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Kneading the dough sufficiently develops gluten essential for soft, fluffy rolls.
- Allow the dough to rise in a draft-free, warm place for best results.
- Brush the glaze on while the rolls are warm so it melts nicely and enhances flavor.
- Store leftover rolls in an airtight container to keep them soft for up to 2 days.
