Garlic Parker House Rolls (vegan)
These tender, buttery, garlic Parker House rolls are the perfect dinner roll! They are pillowy soft and pull apart to reveal a herby garlic butter centre.
Servings 16 rolls
Ingredients
Dough:
- 500 g (4 cups) white bread flour
- 8 g (2 ¼ teaspoons) instant/fast action yeast
- 10 g (1 ½ teaspoons) table salt
- 160 g (⅔ cup) unsweetened non-dairy milk (I use soy)
- 180 g (¾ cup) lukewarm water
- 1 Tablespoon maple syrup or sugar
- 50 g (3 ½ Tablespoons) vegan block butter softened
To Assemble:
- 90 (6 Tablespoons) vegan block butter melted and cooled slightly
- 6 cloves garlic peeled and crushed
- 2 teaspoons mixed dried herbs
- milk and melted butter for brushing
Instructions
- To make the dough, place the bread flour in a large bowl or the bowl of a stand mixer fitted with a dough hook, add the yeast to one side and the salt to the other, stir to combine.500 g (4 cups) white bread flour, 8 g (2 ¼ teaspoons) instant/fast action yeast, 10 g (1 ½ teaspoons) table salt
- Add the milk, lukewarm water and the maple syrup and mix to form a shaggy dough. Knead with the mixer or turn out onto an un-floured surface and knead for 5-10 minutes until smooth and elastic. The dough will be sticky at first but resist the temptation to add extra flour, it will become smooth after a minute or two of kneading (you may need to scrape it off the surface with a dough scraper).160 g (⅔ cup) unsweetened non-dairy milk (I use soy), 180 g (¾ cup) lukewarm water, 1 Tablespoon maple syrup or sugar
- Add the softened vegan butter. Continue to knead until the butter is fully incorporated and the dough is smooth and elastic. It may seem greasy and messy at first but keep kneading and I promise you the butter will all mix in and the dough will become smooth.50 g (3 ½ Tablespoons) vegan block butter
- Once the butter is fully incorporated the dough should look smooth and silky and it should pass the windowpane test (you should be able to stretch a portion of the dough thin enough to see light through it without it tearing). It should still be soft and slightly sticky however.
- Place the dough in a lightly oiled bowl, cover and set aside to rise in a warm spot until doubled in size, about 1-2 hours. Line a 23 x 33 cm/9 x 13 in tin with baking paper.
- Punch down the risen dough, divide it in half and shape each one into a ball. Cover and set aside to rest for 15 minutes.
- Mix together the melted butter, crushed garlic and mixed dried herbs. Line a 23 x 33 cm/9 x 13 in cake tin with baking paper.90 (6 Tablespoons) vegan block butter, 6 cloves garlic, 2 teaspoons mixed dried herbs
- Roll one of the balls of dough out on a lightly floured surface into a rectangle, approximately 20 x 30 cm/8 x 12 in.
- Brush the surface of the dough all over with half of the garlic butter then slice the rectangle in half lengthways.
- Fold each half in half lengthways. Slice each half crosswise into four squares, to make a total of eight squares. Repeat with the other half of the dough to make a total of 16 folded squares.
- Arrange the squares in the lined tin, overlapping them slightly if needed to make them fit. I do four rows of four.
- Cover and set aside to rise until puffy but not yet doubled, about 45 minutes. Meanwhile, preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Gently brush the tops of the risen rolls with milk, then bake for 25 minutes until browned and the temperature in the centre registers at least 90°C/194°F on a probe thermometer.
- Remove them from the oven, and optionally brush with extra melted butter. Allow to cool for 20 minutes before serving.
Notes
- See post above for tips, details and step-by-step photos. If you have a question about the recipe I may have already answered it above!
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Tablespoon and teaspoon measurements are for proper measuring spoons, NOT regular kitchen spoons. A Tablespoon is 15ml and a teaspoon is 5ml and they should be level, not heaped.
- If you want, you can give the dough it’s first rise overnight in the fridge rather than at room temperature. This breaks up the workload and gives the bread an even better flavour.
- If you want you could add a couple of big handfuls of chopped fresh herbs to the garlic butter instead of the dried herbs.