Recreating Meghan Markle and Clare Smyth’s Parker House rolls from With Love, Meghan — soft, golden, and brushed with olive oil and rosemary, just like in her Montecito kitchen.
Parker House Rolls (Recipe Courtesy of Clare Smyth)
Episode 6, “Just for the Halibut,” pairs elegant cooking with easy conversation. In this episode, Meghan welcomes Michelin-starred chef Clare Smyth — the first British woman to lead a three-star restaurant and the talent behind the Sussexes’ royal wedding menu — into her Montecito kitchen. Together, they cook local halibut, fresh rolls, and green juice while reflecting on wedding memories, including the now-famous late-night fried chicken moment.
This butter is less of a recipe and more of a ritual. Meghan whips hers with herbs and roasted garlic. The result is creamy and fragrant, like butter dressed for dinner. I use rosemary and chives here, but honestly, whatever herbs are wilting in your fridge will do.
i took several shortcuts in these recipes (you can find the originals HERE, on the Netflix Tudum website), however the results were still delicious. The rolls do require two sets of proofing (both 1.5hrs until doubled in size) so budget that time before you begin the recipe. I would recommend using a kitchen scale for the ingredient measurements, but luckily if your yeast is fresh, the recipe is quite forgiving.
Ingredients
4 1/4 cups flour (530 grams)
50 g sugar
10 g salt
10 g powdered milk
A few cracks of black pepper
1 beaten egg
210 g water
10 g yeast
1/2 cup olive oil, plus extra for greasing
Egg wash (1 beaten egg with a splash of milk and water)
Fresh rosemary, finely chopped
Flaky sea salt, for topping
Instructions
Mix the dry ingredients.
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, milk powder, and pepper. Mix briefly on low speed until evenly distributed.Add wet ingredients.
In a separate bowl, whisk together the water, yeast, olive oil, and beaten egg. Slowly pour this mixture into the dry ingredients while mixing on low speed until the dough begins to come together.Develop the dough.
Increase the mixer speed to medium (speed 4) and knead for about 4 minutes, then raise to speed 6 and continue for another 3 minutes, or until the dough is smooth, elastic, and just slightly tacky.First rise.
Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1½ hours, or until doubled in size.Prepare your pans.
Generously oil a Dutch oven or baking dish, spreading it evenly across the bottom and sides. Line the base with parchment and add parchment collars along the edges to prevent sticking.Shape and proof.
Punch down the dough and divide it into 30 g portions. Roll each piece into a smooth ball and arrange them snugly in the prepared pan. Cover loosely and let proof again until doubled in size—about 45–60 minutes.Bake.
Preheat the oven to 375°F (190°C). Brush the rolls with the egg wash and bake for 10 minutes. Remove, brush again, rotate the pan, and bake for another 10 minutes, until deep golden brown.Finish and serve.
Transfer the rolls to a wire rack. While still warm, brush generously with olive oil and sprinkle with rosemary and flaky sea salt. Serve warm and glossy, perfect with herbed butter or on their own.
Herb Compound Butter
Ingredients
4 tablespoons unsalted butter, softened to room temperature
2–3 tablespoons finely chopped fresh herbs (try chives, rosemary, thyme, or basil)
A pinch of lemon zest
Freshly cracked black pepper and coarse salt, to taste
1–2 cloves roasted garlic, mashed smooth
Instructions
Mix it up.
In a medium bowl, combine the softened butter with the herbs, lemon zest, salt, pepper, and roasted garlic. Stir firmly with a spatula or spoon until everything is evenly mixed and the butter looks smooth.Shape and chill.
Spoon the mixture onto a sheet of parchment paper and form it into a rough log. Roll it up tightly, twisting the ends to seal. Refrigerate for at least 4 hours, or overnight, until firm.Serve.
Slice into coins and serve with warm bread or rolls. Let it rest at room temperature for about 30 minutes before spreading so the flavors shine through.