Rosemary & Sea Salt Parker House Rolls

Makes 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

1/2 tablespoon sea salt (fleur de sel or kosher salt work fine)

1/2 teaspoon dried rosemary or 1 teaspoon chopped fresh rosemary



In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 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.


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.


Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each piece to 1/3-in. or 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter or drinking glass. Brush with 3 tablespoons melted butter.


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.


Brush with remaining melted butter. Sprinkle rolls with sea salt and rosemary.


Bake at 375° for 10-15 minutes, or until golden brown. Remove from pans to wire racks to cool.