Thyme Parker House Rolls Recipe

Activate yeast and combine wet ingredients

In a medium bowl, combine warm milk (about 105–115°F / 40–46°C), warm water, and sugar. Sprinkle the instant yeast over the liquid and let rest 5 minutes until foamy. Whisk in the melted butter and the egg until blended.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3 1/2 cups of the flour and the salt. Pour in the wet mixture and mix on low speed until a shaggy dough forms. Gradually add the remaining 1/2 cup flour, a few tablespoons at a time, until the dough is soft and slightly tacky but not sticky to the touch (you may not need all the flour). Mix 4–6 minutes until the dough is smooth and elastic.

First rise

Lightly oil a clean bowl with the neutral oil. Shape the dough into a ball and place it in the oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape Parker House rolls

Punch the dough down gently to release air. Turn out onto a lightly floured surface and divide into 16 equal pieces (about 60–65 g each). Roll each piece into an oval about 3 x 4 inches. Fold each oval in half so the short ends meet but don’t press the seam flat — leave a slight ridge. Place folded rolls seam side down in a buttered 9x13-inch baking dish, arranged 4 across by 4 down, leaving a small gap for expansion.

Second rise

Cover the pan loosely with oiled plastic wrap or a kitchen towel and let the rolls rise until puffy and nearly doubled, about 35–45 minutes. Meanwhile preheat the oven to 375°F (190°C).

Bake

Brush the tops with 1–2 tablespoons of melted butter. Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the rolls are golden brown on top and register 190–200°F (88–93°C) in the center. If the tops brown too quickly, tent with foil for the last 5–7 minutes.

Rest

Remove the rolls from the oven and immediately brush with any remaining melted butter. Let cool in the pan for 5 minutes, then transfer to a wire rack or serve warm from the pan.

Roast the acorn squash

Preheat the oven to 400°F (200°C) if not already preheated. Slice the acorn squash in half, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast 35–45 minutes until flesh is very tender and easily pierced with a fork. Remove and let cool slightly until safe to handle.

Scoop and mash

Scoop the roasted squash flesh into a sieve or fine mesh strainer set over a bowl and press or mash to remove excess moisture, yielding about 3/4 to 1 cup cooked squash puree. Alternatively, scoop into a bowl and mash with a fork, then wipe away excess water with paper towel if needed.

Make the herb butter

In a medium mixing bowl, combine the room-temperature unsalted butter with the mashed acorn squash. Add the fresh thyme leaves (strip from stems), chopped sage, honey, lemon zest, salt, and black pepper. Use a fork or spatula to mash and fold until completely incorporated and smooth. Taste and adjust seasoning — add up to 1/4 tsp more salt or another 1/2 tsp honey if desired.

Chill to set (optional)

If you prefer a firmer shape, scrape the butter onto plastic wrap, shape into a log, wrap tightly, and chill 1 hour until firm. Otherwise, keep at cool room temperature for easy spreading.

When rolls are warm, serve with generous pats of the acorn squash herb butter. Sprinkle finished rolls with flaky sea salt and a few extra thyme leaves for garnish if desired.

Store leftovers: keep baked rolls in an airtight container at room temperature for 2 days or freeze for up to 2 months. Keep the squash butter refrigerated for up to 5 days or freeze for 1 month; bring to room temperature before serving so it is spreadable.