Key Ingredients
Butter – Adds richness, classic flavor and tenderness.
Honey– Provides subtle sweetness and brown effect on the rolls.
Bread Flour – Gives structure and chew and amazing shape to the rolls.
Flaky Sea Salt – Enhances overall flavor and provides contrast to the sweet, buttery roll.
Garlic – Gives warm, aromatic savoriness to every bite.
Brie – For a luxurious, gooey, creamy finish to these rolls.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- The liquids should be warm, not hot. Milk and water should be around 110°F (43°C). Too hot and you’ll kill the yeast; too cool and it won’t activate properly.
- Use as flour sparingly. Bread flour is best for structure and chewiness, but add it gradually. Dough should be soft and slightly sticky—over-flouring can make rolls dense.
- Try and knead until the dough is smooth and elastic (about 8 minutes). If it’s sticky but holds together, that’s perfect. Under-kneading can lead to dense rolls.
- During the first rise, be sure to let the dough double in size. This can take 1–1.5 hours depending on your kitchen. A warm, draft-free spot helps yeast work efficiently. Sometimes when my kitchen is cold, I turn the oven on the lowest setting for like a minute or two, then turn the oven off and put the dough in. This helps encourage the rise!
More Recipes!
Here are some more bar recipes you might enjoy!
Pumpkin Cinnamon Swirl Sourdough
Salted Honey Parker House Rolls
Apple Cider Loaf with Cinnamon Streusel
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Baked Brie Wreath with Garlic Parker House Rolls
Servings
14 servings
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Equipment
Ingredients
Rolls
- 3/4 cup (180 ml) whole milk, warm (about 110°F / 43°C)
- 1/4 cup (60ml) water, warm (about 110°F / 43°C)
- 1 packet (2 1/4 tsp, 7 g) active dry yeast
- 2 1/2 (53 g) tbsp honey
- 1 large egg, slightly whisked
- 3 - 3 1/4 cups (375-405 g) bread flour
- 1 1/4 tsp salt (7 g)
- 4 tbsp (57 g) unsalted butter, softened
- eggwash (egg whisked with a little milk)
- 1 wheel brie cheese, top slice off or pierced
Garlic Butter
- 3 tbsp (42 g) butter
- 2 garlic cloves, minced
- 1 tbsp (4 g) chopped parsley
- 1 tsp (7 g) honey
- flaky sea salt
Instructions
Enable Step-by-Step Mode- In a medium saucepan over low/medium heat, warm the milk and water together until about 110°F (43°C). In a stand mixer bowl, pour the warm liquid in and sprinkle the yeast. Let it sit for 5–10 minutes until it becomes foamy, the yeast should be activating.
- Add the honey, the slightly whisked egg, and the softened butter to the bowl. Mix gently with a bread whisk. Attach the bread hook, turn the mixer on (slow speed) and slowly begin mixing the liquid mixture. Gradually mix in about 2 cups of flour and salt.
- Slowly increase the speed to low/medium. Then gradually add another cup of flour (in total 3 cups of flour should be added). After about 3-4 minutes of kneading, turn off the mixer and feel the dough. It should be a little sticky, but if it sticks to your fingers, add another 1/4 cup of flour, one tbsp at a time. You may need all 3 1/4 cups of flour. Note: I live in a very dry climate, so I only needed 3 cups of flour- however, if you live in a humid climate, you may need more flour and thats okay. The perfect consistency is tacky but not sticking to your fingers. In total, you should knead the dough for about 7-8 minutes.
- After kneading the dough, place it in a large bowl (greased with a tbsp of unsalted butter). Cover and let the dough rise for about 90-100 minutes (or until the dough has doubled in size). Important: Pay attention to the size of the dough, not the clock.
- Once the dough has doubled in side, punch it down to release the air and divide it into about 25 equal balls (about 30-32 grams each). You can use a kitchen scale to measure the dough in grams and then divide by 25 (that should be the weight of each roll).
- Next, place your wheel of brie on a pizza stone or round baking sheet, lined with parchment paper and trace the shape with a sharpie. Then flip the parchment paper over so the sharpie doesn't leak onto the cheese and it is against the stone. Place the rolls around that shape. Cover and let them rise for about 30 more minutes!
- While the rolls rise one last time, work on the garlic butter. Place butter, garlic, parsley, honey and salt into a small saucepan. Stir over low/medium heat until the garlic becomes fragrant. Then remove from the heat and set to the side to cool.
- Preheat the oven to 350°F (175°C). Place your brie in the middle of the rolls. Brush the rolls with the eggwash then bake for 20–25 minutes, or until golden brown on top.
- When hot and fresh out of the oven, brush the rolls with the garlic butter. Serve immediately.
- My parker house roll recipe is adapted from Hummingbird High