Soft, tender, buttery and with a garlic and herb punch these Sweet Potato Herb Parker House Rolls are a must for any dinner table!
I’m not even going to waste a moment of time today, we are getting straight to the point and down to business. These rolls, you need to drop everything you are doing right this instant – get to the kitchen and make them now.
You might think I’m joking but I’m serious, just thinking about these dinner rolls again makes me excited that I get to make them again in a few days for Thanksgiving. Everything that you dream about in dinner rolls is rolled up into these Parker House rolls. They are soft, tender, served hot, already glistening with butter, include a touch of sweetness from the sweet potatoes and a tiny herb punch.
I also get that working with yeast can be intimating and scary, especially when you pair it with added holiday meal prep stress but I promise coming from a non-bread baker these are the easiest rolls ever to tackle.
To help eliminate the daunting task that comes with making fresh bread, I take a few steps to make my life a little bit easier. Especially when the dinner to-do list is a mile long.
First, do as much ahead of time as possible. Yup, that’s right these rolls do come to the table piping hot but they can absolutely be baked one even two days ahead of time. A quick refresh with some melted butter in the oven is all it takes to make it seem like they just finished baking moments before hitting the table.
The next is to minimize prep: Toss a few extra sweet potatoes in the oven when you make your pies or casseroles and save them for the dough. Keep it in the refrigerator when you’re ready to roll (pun only slightly intended).
The biggest helper though comes from Gourmet Garden Herbs and Spices. They are a staple in my kitchen year round when I need a little fresh herb pick-me-up but don’t have any on hand but are especially perfect for these rolls. The garlic, parsley and basil Stir-in Tubes easily get mixed into melted butter that flavors the interior of the dough. No need or worry about chopping herbs or making sure they are at maximum freshness. Plus I love that it stays fresh for up to 3 months, unlike expense herbs from the store that wilt if you look at them funny.
So now what are you waiting for? Run to the store, grab your ingredients and get baking! I’m telling you, once you’ve had these rolls you’ll be cooking up every possible excuse to add them to the dinner menu.
For more information on Gourmet Garden visit them on Facebook, Twitter, Pinterest and Instagram.
- 3 1/2 cups + 1/4 cup Bread Flour
- 2 1/2 teaspoons instant yeast
- 3 tablespoons honey
- 1 1/2 teaspoon salt
- 1 cup cooked sweet potato (from about 2 medium sweet potatoes)
- 1 cup milk (warmed to 110 degrees F)
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, melted
- 1 tablespoon chopped garlic, such as Gourmet Garden
- 1 tablespoon chopped parsley, such as Gourmet Garden
- 2 teaspoons chopped basil, such as Gourmet Garden
- In the bowl of your stand mixer add the 3/12 cups flour, instant yeast, honey, salt, sweet potato, milk and egg. Place on your mixer with the paddle attachment and mix on low until just combined.
- Switch out the paddle for the dough hook, scraping off the dough back into the bowl.
- Continue to knead the dough in the mixer until it comes together and starts to pull away from the sides, about 2-3. The dough will be very sticky and won't wrap completely around the dough hook.
- Scoop out onto a floured surface and knead the remaining 1/4 cup of flour into the dough until it no longer sticks to your hands and forms into a ball.
- Place in a large, greased bowl and cover with a clean towel. Leave in a warm, draft free place and let rise for about an hour or until it's doubled in size.
- After the dough has risen, scoop onto a floured surface and pat into a 8x12 rectangle.
- Mix the chopped garlic, parsley and basil in with the melted butter and brush over the dough. Leave any remaining butter to brush on top of the rolls. Fold the dough in half and pat out slightly again, then cut in half and the halves in quarters.
- Take each quarter and cut in four pieces. Place the rolls in a greased 9x13 baking dish. Continue with the remaining dough. Cover with a clean cloth and let rise again for about 45 minutes.
- Once the rolls have finished rising and are doubled in size, heat your oven to 350 degrees, brush the tops with the remaining butter and herb mix and then bake for 20-25 minutes.
- Brush the tops again with any remaining butter before serving.
- If baking ahead of time, cover the baking dish well and leave at room temperature or in the refrigerator if in a humid area. Reheat in a 350 degree oven for 10 minutes with a little melted butter brushed on top.
[box] I love it when you make one of my recipes! Snap a photo and share it on my Facebook page or upload it to Twitter or Instagram and tag #littleredkitchen.[/box]
This post is sponsored on behalf of Gourmet Garden. As always all opinions are my own and thanks for supporting brands that I work with.
Oh my gosh I love those Gourmet Garden tubes of awesomesauce!! Seriously, they are so handy all year, but especially here in the midwest in winter! And these roll, I love.
I think my favorite part of Thanksgiving is the rolls! These look wonderful. And it’s so smart to use Gourmet Garden herbs to make the prep so much easier. Goodness knows we can all use a little help speeding up that process for the big day!
The minute I saw these, I stood up and turned on the oven. I am envisioning a little turkey sandwich with these on Friday. AmIRight?
I’m so glad I have a stash of Gourmet Garden’s herbs in the fridge. Your rolls look amazing!!!
Love the easy addition of herbs! I think I need to put these on my menu.
These are perfection! Cannot wait to give them a try! We love those tubes too, so great instead of wasting fresh herbs each week.
I absolutely love fresh dinner rolls and can’t wait to try these with my Gourmet Garden herb pastes in the fridge!
These are absolutely gorgeous and they sound so yummy! I’ve seen those Herb Pastes in the store before, I’ll definitely pick some up after seeing this!!!
I love everything about this recipe, Susan, and am a huge fan of Gourmet Garden!
Seriously, I can almost smell these and I WANT them!
So, I made homemade Parker House rolls one Thanksgiving, but I feel like they kind of got lost on the table with all the other food. I want to give them another try, on a random Sunday, with just a simple roasted chicken dinner or something. You know, so that I can mainly eat like four rolls for dinner 🙂 I love your spin on a classic here!
I made a different version of these rolls on Thanksgiving because my brother feared no one would eat sweet potato rolls and guess what? They got ignored. I think this version would not have been. Even so, there’s so much on the table bread really does get lost.
There’s no way I’d be able to resist these rolls. Love!
I’m pretty sure I could (and would) eat that entire pan full if I had the chance!
Can these be made in a bread maker?
I’m not familiar with baking in a bread maker, so I can’t say yes for sure but please let me know if you try it out!