Fluffy potato rolls baked parker house style with layers of garlic butter.
Tender potato dough filled with garlic butter rolled into petite rolls and baked into bites of butter-soaked heaven.
I made this recipe into small two-bite rolls so that I could eat more than one and not feel guilty. But with a couple of minor changes to the directions, this recipe can also make 32 dinner-sized rolls. Instead of dividing the proofed dough into three pieces, divide it in half. Press each piece out to a 10×15 rectangle, a little more than 1/4 inch thick. Then, proceed with the original directions.
This recipe can also be divided in half for a smaller batch of rolls, yielding 24 small rolls or 16 large rolls.
I use leftover mashed potatoes made with butter and cream for this recipe. The extra fat in the potatoes adds flavor and richness. It also makes this dough sticky and soft. The dough should clean the sides of the bowl, but it will stick to the bottom. If your dough is wetter than this, add a little extra flour.
Parker House Style Garlic Rolls
- 5 cups flour
- 1/3 cup sugar
- 2 tsp salt
- 4 eggs
- 2/3 cup milk warm 100-110 degrees
- 1 tbsp instant yeast
- 1 cup mashed potato
- 3/4 stick butter
- 1 tsp garlic minced
- 1 pinch salt
- 1 tsp parsley chopped
- Mix the flour, sugar, and salt in a stand mixer. Add the eggs, yeast, potatoes, and milk. Attach the dough hook and mix on low until just combined. Increase the speed to medium and mix for 5 minutes. Place the dough in a greased bowl and cover. Allow to proof for 1 1/2 hours or doubled in size. In the meantime make the butter.
- Grease a sheet pan. Turn the dough out onto a lightly oiled work surface. Divide the dough into three pieces. Working with one piece at a time, press the dough into an 8×13 rectangle about 1/4 inch thick. Cut the dough in half lengthwise. Then cut 8 strips from each half. Brush the dough with garlic butter. Roll up each strip and place them on the sheet pan. Repeat with the two remaining portions of dough. Brush the tops of the rolls with butter, cover, and proof for 30 minutes.
- Preheat the oven to 350 degrees. Remove the cover and bake the rolls for 25 minutes or until browned on top. Remove from the oven and brush with the butter. Allow to cool for 10-15 minutes and serve with any remaining butter.
- Place the butter, garlic, and salt in a small pot. Heat over medium-low heat until the butter has melted and is hot. Do not bring to a simmer. Cool the butter, then add the parsley. Set aside until needed.