Bread Service Recipe

Activate yeast & warm milk

Warm the milk to about 105–110°F (warm to the touch, not hot). In a small bowl, stir the warm milk with the sugar and active dry yeast. Let sit 5–8 minutes until foamy.

Make dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour and salt. Add the foamy yeast-milk, softened unsalted butter (cut into pieces), and the egg. Mix on low until the ingredients come together, then increase to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon warm milk.

First rise

Lightly oil a clean bowl with the vegetable oil, place the dough inside, 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 Parkerhouse rolls

Turn the risen dough onto a lightly floured surface and gently deflate. Divide into 12 equal pieces (about 65–75 g / 2.3–2.6 oz each). Roll each piece into a ball, then flatten to an oval about 3 x 2 inches. Fold each oval in half lengthwise (like a petit sandwich), pressing gently so the two halves adhere — this creates the Parkerhouse fold and signature pocket. Place folded rolls, seam side down, in a lightly greased 9x13-inch baking pan, arranging in 3 rows of 4 with a little space for expansion.

Second rise

Cover the pan loosely with lightly greased plastic wrap or a towel and let the rolls rise until puffy and nearly doubled, about 35–45 minutes.

Bake

Preheat the oven to 375°F (190°C). Brush the tops with melted butter. Bake in the center of the oven for 16–20 minutes, rotating once midway, until the tops are golden brown and an instant-read thermometer inserted into a roll reads 190–195°F (88–91°C). Remove from oven and brush again with any reserved melted butter.

While the rolls are rising or baking, finely chop the fresh rosemary leaves until very small (or pulse in a spice grinder briefly). Combine chopped rosemary, coarse sea salt, fine sea salt, and olive oil in a small bowl. The oil helps bloom the rosemary and make the mixture fragrant. Taste and adjust salt level. Set aside at room temperature; some oil may loosen, which is fine.

Place room-temperature unsalted butter in a medium bowl. Add the heavy cream and honey (if using). Using a hand mixer or stand mixer fitted with the paddle, whip the butter on medium-high speed for 1–2 minutes until light and slightly aerated. Scrape down the sides, add the salt, and whip another 20–30 seconds to incorporate. Taste and adjust seasoning. Transfer to a small serving dish and keep at room temperature until serving (or refrigerate briefly and bring back to room temperature before service).

Immediately before serving, brush the tops of the warm Parkerhouse rolls lightly with any remaining melted butter and sprinkle a pinch of rosemary salt on top of each roll to taste. Serve warm with a dollop of whipped butter alongside. Provide extra rosemary salt on the side for guests who want more.