This Parker House Style Herbed Pull Apart Loaf starts from simple frozen yeast rolls. It will be a show-stopper at any dinner table, especially during the holidays

I've been so excited to share this one with you. After tweaking a recipe from an old Christmas cookbook, I think we may have the perfect combination of impressive, yet easy and delicious. It would be the perfect addition to your holiday table.

Parker House Style Herbed Pull Apart Loaf

I grew up on Parker House Rolls that my mom made. The traditional Parker House Roll originated at the Parker House Hotel in Boston. They are folded over, and, in our family, have butter tucked inside!

This loaf is a variation of the traditional Parker House style...allowing the folded dough rolls to stand back to back, forming a delicious pull-apart loaf. The folds are slathered with herb butter, too. Yum.

Recipe for Parker House Style Herbed Pull Apart Loaf

The easy part comes with the frozen dinner rolls. I use this brand, but there's lots out there. This has to be the actual dough rolls...not the convenience dinner roll variety that bake up in a few minutes. They have to rise and go through the whole process of yeast rolls to work in this recipe.

Ingredients

• 1 bag of 12 frozen dinner rolls (I like Rhodes)
• 1 stick of softened salted butter
• 2 tbsp. minced onion
• 2 tbsp. finely chopped fresh thyme
• 2 tbsp. finely chopped fresh oregano
• 2 tbsp. finely chopped fresh basil

Directions

For Herbed Butter: 

Combine butter, onion and herbs and mix well. Set aside while you prep the rolls.

For Rolls:

• Follow the instructions on the back of the roll package to let them thaw and rise (I use their "Quick Thaw" method, which allows them to be ready to go in about an hour...just remember to stop the process before they bake). 
• Once they look like the above, you're ready to go.

• You'll punch (or poke) each roll down and work it into a 4 inch circle.
• Slather about 2 teaspoons of herbed butter onto half of a roll, and fold it over to create a half moon (you won't use all of the butter, set aside remaining). 
• Repeat with all 12 rolls. 
• Stand each folded roll, open end up, on a cookie sheet, touching the one next to it, until all 12 are lined up back to back (see above image). 
• Cover the loaf with a towel and allow it to rise in a warm place for 20 minutes.
• Bake at 375 for 12-15 minutes, until lightly browned. 
• Slather the top with the remaining butter while the loaf is still piping hot.

The loaf easily pulls apart into individual rolls.

 They melt in your mouth.

To download the printable card, click on the image below: