Guest Post: Rosemary Sea Salt Parker House Rolls
Yield: 2 ½ dozen rolls
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon plus 6 tablespoons sugar, divided
  • 1 cup warm water (110° to 115°), divided
  • 1 cup warm 2% milk (110° to 115°)
  • 2 teaspoons salt
  • 1 egg
  • 2 tablespoons plus 2 teaspoons canola oil
  • 5-1/2 to 6 cups all-purpose flour
  • 6 tablespoons butter, melted and divided
  • ½ tablespoon sea salt (fleur de sel or kosher salt work fine)
  • ½ teaspoon dried rosemary or 1 teaspoon chopped fresh rosemary
  1. In a large bowl, dissolve yeast and 1 teaspoon sugar in ½ cup warm water; let stand for 5 minutes. Add the milk, salt, egg, oil, remaining sugar, water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each piece to ⅓-in. or ½-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter or drinking glass. Brush with 3 tablespoons melted butter.
  4. Make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart in a 9-inch pie pan. Cover and let rise until doubled, about 30 minutes.
  5. Brush with remaining melted butter. Sprinkle rolls with sea salt and rosemary.
  6. Bake at 375° for 10-15 minutes, or until golden brown. Remove from pans to wire racks to cool.
Recipe by The Baker Chick at