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Parker House Rolls are a classic at any holiday table. Try this version layered with garlic and herb butter for a new twist on an old favorite. These Garlic and Herb Parker House Rolls may just become your newest holiday tradition! 

White bowl filled with garlic and herb parker house rolls on a counter surrounded by other holiday side dishes

This post is sponsored by Fleischmann’s® Yeast. Thank you for continuing to support the brands that make My Baking Addiction possible.

There are a few items that are considered an absolute tradition at our family’s holiday table.

My nana’s Pumpkin Roll is one. Some kind of cheesecake is another. Homemade dinner rolls are the third.

It really doesn’t matter if it’s just my immediate family or our whole extended family gathered around the table – as soon as everyone sits down, the roll basket is one of the first things they reach for.

I mean, can you blame them? Is there really anything better than a freshly baked homemade dinner roll? 

We love classics like Potato Rolls or twists on old favorites like Sour Cream Rolls and Garlic and Herb Beer Bread Rolls

Last year my family couldn’t get enough of Parker House Rolls, so this year I decided to add a little extra flavor to this buttery favorite by making Garlic and Herb Parker House Rolls. 

Close up of freshly baked garlic and herb parker house rolls on a sheet pan


The thing about serving homemade dinner rolls at the holidays is that they impress the heck out of your family. But I have a little secret for making dinner rolls, and I use it in these Garlic and Herb Parker House Rolls: Instant yeast.

Any time I’m making yeast rolls, I reach for my favorite Fleischmann’s® RapidRise® Yeast. The holidays are busy enough, you may as well use ingredients that work for you, and boy does this instant yeast do just that.

Hand placing a white bowl filled with garlic and herb parker house rolls on a marble counter filled with other holiday side dishes

By using RapidRise® Yeast, I can add the yeast right to the dry ingredients and I only have to let the rolls rise once. 

Start to finish, these Garlic and Herb Parker House Rolls can be out of the oven in 90 minutes. That’s less than the rise time required for some other roll recipes with different yeast. 

That leaves plenty of time to spend relaxing with family before everyone sits down to dinner.

Hand pouring a packet of yeast into a glass mixing bowl with flour for parker house rolls


As we learned when we made classic Parker House Rolls, the thing that makes Parker House Rolls…well, Parker House Rolls, is the folded-over shape and a double helping of melted butter.

After making the dough for the Garlic and Herb Parker House Rolls (check out some tips and tricks for making yeast dough from our friends at Fleischmann’s®), let the dough rest for 10 minutes.

While the dough rests, make your garlic and herb butter! 

Hand using a pastry brush to brush herb butter onto rolled and cut dough for garlic and herb parker house rolls

Honestly, this garlic butter is everything. You’re going to want to use this method over and over.

To make the garlic butter, just melt some salted butter, then stir in finely minced or grated garlic. Let it infuse for about 10 minutes before straining the butter into a small bowl or measuring cup and stirring in the dried herbs.

Make sure you use salted butter for this garlic butter. It’ll be more flavorful!

After the dough rests, roll the dough into two 12×12-inch squares. Grab a dough blade or pizza cutter to make slicing the dough easier.

Hand using a paring knife to mark sliced dough for folding into garlic and herb parker house rolls

Cut each square of dough into 6 equal strips, then cut each strip into 3 equal rectangles. 

Now it’s time to brush on that first helping of butter! Brush the top of each rectangle with the garlic and herb butter before folding in half just off-center. Place each roll on a greased or parchment-lined baking sheet with the short side down.

A short 30-minute rise later and the rolls are ready to go in the oven.

Pastry brush brushing herb butter onto freshly baked garlic and herb parker house rolls

As soon as you pull the baked rolls from the oven, be ready to brush them with the rest of your garlic and herb butter! 

I also recommend sprinkling them with some sea salt, just for that little extra oomph. Use a nice flaky sea salt if you want to be super fancy and really impress the socks off your family. 

Baking sheet with freshly baked garlic and herb parker house rolls on a marble countertop


Remember how we made Pumpkin Spice Cinnamon Rolls overnight to make Thanksgiving day a bit easier?

You’ll love that you can do the same thing with these Garlic and Herb Parker House Rolls! 

If you have a pretty long to-do list for getting your holiday dinner on the table, you can make the dough for these homemade dinner rolls the day before. 

Close up of garlic and herb parker house rolls in a white bowl, set on a marble counter

Instead of doing the 10-minute rest, put the dough in a greased bowl, cover with plastic wrap, and pop it into the refrigerator for 12-24 hours.

The next day, you’ll just need to roll, shape and bake the rolls. 

Well, and enjoy them with your family and friends. But that goes without saying. 

Sheet pan of freshly baked garlic and herb parker house rolls
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Garlic & Herb Parker House Rolls

By: Jamie
4.28 from 18 ratings
Prep: 45 minutes
Cook: 15 minutes
Rise Time: 30 minutes
Total: 1 hour 30 minutes
Servings: 36 rolls
Parker House Rolls are a classic at any holiday table. Try this version layered with garlic and herb butter for a new twist on an old favorite. These Garlic and Herb Parker House Rolls may just become your newest holiday tradition!


  • 4-3/4 to 5-1/4 cups all-purpose flour
  • cup sugar
  • 2 envelopes Fleischmann's® RapidRise Yeast 4 ½ teaspoons
  • 1-1/2 teaspoons salt
  • ¾ cup milk
  • ¾ cup water
  • ¼ cup unsalted butter
  • 1 egg

For brushing the rolls:

  • 5 tablespoons salted butter melted
  • 3 cloves fresh garlic finely minced or grated
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • sea salt


  • Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat milk, water, and 1/4 cup butter until very warm (120 to 130 degrees F). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. (Or, if desired, place dough in a greased bowl, cover with plastic wrap, and allow to rise in the refrigerator for 12 to 24 hours.) 
  • In a small small saucepan over low heat, heat the butter until just melted. Remove from heat and add in garlic. Set aside for 3 minutes. Strain the garlic from the butter using a fine mesh strainer. Stir in basil, thyme and parsley and set aside while you cut the dough.
  • Divide dough in half; roll each half to a 12-inch square, about 1/4-inch thick. Cut each into 6 (12 x 2-inch) strips. Cut each strip into 3 (4 x 2-inch) rectangles. 
  • Brush each rectangle with melted butter. (If your butter has started to solidify, gently warm it over very low heat until it melts completely.) Crease rectangles slightly off center with the dull edge of a knife or a dough blade and fold at crease. Arrange in rows on greased baking sheets, with the shorter side of each roll facing down. Allow 1/4-inch of space between each row. Cover; let rise in a warm, draft-free place until doubled in size, about 30 minutes. Allow remaining herb butter to solidify.
  • Bake in a preheated 400 degrees F oven for 13 to 15 minutes or until done. Remove from sheets; cool on a wire rack. Gently warm the remaining herb butter over low heat and brush the rolls once again and sprinkle with sea salt.



This recipe can be easily made by hand if you don’t have an electric mixer.


Serving: 1roll, Calories: 102kcal, Carbohydrates: 16g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 50mg, Potassium: 34mg, Fiber: 1g, Sugar: 2g, Vitamin A: 104IU, Vitamin C: 0.1mg, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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