Salted Honey Butter Parker House Rolls
Let Me Tell You About These Rolls…
Honestly, I still remember the first time I made these Salted Honey Butter Parker House Rolls—tried to impress my in-laws, made the kitchen look like a flour-snowed disaster, but wow, the smell that took over the house? It was the kind that nudges everyone into the kitchen “just to see what’s cooking.” (Secret: my mother-in-law asked for the recipe, which, yes, I consider a life achievement.) And yes, every holiday I trot these out and pretend they’re more trouble than they are so folks will think I’m a wizard. Spoiler: you can totally pull them off, even if you’re juggling the dog/kids/random house stuff mid-baking.
I have to admit, the name Parker House Roll always made me think they come from some fancy mansion—turns out, it was just a hotel in Boston. Anyway, let’s roll with it. See what I did there?
Why You’ll Love This
I make this when I want to smell something amazing baking away on a Sunday afternoon or when I need a side that makes people think I’ve got my life together. My family goes a bit wild for these, especially because of that salty honey butter glaze; last Thanksgiving I caught them literally stealing rolls off the tray before dinner. (My uncle got mustard on his shirt, so… not a total win for everyone.)
If kneading dough scares you, trust me, it’s never perfect in my kitchen, but they somehow always come out pillow-soft. If you’ve ever had dry rolls and hated it—welcome home. Oh, and they save your bacon at potlucks.
Alright, Here’s What You’ll Need
- 3 and 1/2 cups all-purpose flour (though when I’m out, I’ll swap up to 1 cup for bread flour—nobody ever notices)
- 1 packet (2 and 1/4 tsp) instant yeast (I used active dry once, honestly it just took longer, no biggie)
- 1/4 cup warm water (about body temp—like a tepid bath after a long day)
- 1 cup whole milk (I’ve even done it with 2% if that’s all I’ve got, just a bit less rich)
- 1/4 cup honey (my grandmother swore by orange blossom honey, but store brand works)
- 2 large eggs, at room temp (sometimes I forget to warm these—just put them in a mug of warmish water and you’re good)
- 8 tbsp (1 stick) unsalted butter, diced, room temp
- 1 and 1/2 tsp fine sea salt
- Flaky sea salt, for topping (I use Maldon but any will do)
- For the Honey Butter: 3 tbsp unsalted butter, 2 tbsp honey, generous pinch sea salt
How I Make These (With a Few Sidetracks)
- Proof the Yeast: Mix the warm water, a spoonful of honey, and the yeast in a small bowl. Let it get foamy. If it looks kinda sad, your yeast might be on its last legs; just try again. Or if you used instant yeast, you can actually skip this.
- Start the Dough: In a big bowl (or your stand mixer, if you’re fancy), combine the flour and salt. Whisk together the milk, honey, eggs, and the proofed yeast mixture. Dump this into the dry stuff. Then, work in the butter one chunk at a time. It’ll look like a sticky mess—don’t panic.
- Knead It: Knead the dough (about 5 minutes with a mixer, or up to 10 by hand—you’ll get a free workout). It should feel soft and just a bit tacky. If it’s sticking madly, dust in a little more flour. Or go have a cup of tea and come back; sometimes it sorts itself out. (This is usually when I sneak a taste of honey butter, shh.)
- Let It Rise: Shove the dough in a lightly oiled bowl, cover, and leave somewhere cozy for 1-2 hours, until doubled. I sometimes put mine in the turned-off oven, with the light on. It’s always slower on chilly days—don’t lose hope if it’s taking its sweet time.
- Shape the Rolls: Plop the dough onto your counter; pat or gently roll into a rectangle (about 10×14 inches, though honestly, who measures?). Slice into 16 pieces. I fold each in half, Parker House style, but sometimes just do squishy balls when I’m feeling lazy—both work.
- Let ’em Rise, Again: Tuck the rolls into a buttered 9×13 pan. Cover and let them puff up again for about 45 minutes. The kitchen starts to smell yeasty and great at this stage.
- Bake! Heat oven to 350°F (175°C). Bake rolls for 22-25 minutes, until they’re golden on top and the house smells positively magical.
- Honey Butter Glaze: Whisk together the 3 tbsp butter, 2 tbsp honey, and a pinch of salt until melty and smooth. Brush over hot rolls, sprinkle with flaky salt, and try not to eat three straight away.
Random Notes I Learned the Hard Way
- If the dough seems really wet, it’s probably fine. If you keep adding flour, you might lose that dreamy fluffiness.
- Actually, chilling the dough overnight works if you want to split up the work, but it might need longer to rise when cold out of the fridge.
- I tried baking these in a cast iron skillet once thinking it’d be rustic…they stuck like you wouldn’t believe. Stick with a normal pan.
Things I’ve Messed With (Variations!)
- Used maple syrup instead of honey; it’s good, but softer flavor. I prefer honey for punch.
- Added some chopped fresh rosemary once—unexpectedly awesome with a roast chicken, but not with jam (wasn’t thinking straight that day).
- Tried gluten-free flour, and, well, let’s just say…textural disaster. I haven’t cracked that code.
Do You Need Special Gear?
Stand mixer is handy, but honestly, I’ve kneaded these by hand plenty (good for the elbows). No rolling pin? Use a wine bottle. My friend used a clean thermos once! I recommend a pastry brush for the glaze, but there were months I used a bit of scrunched-up parchment instead. It’s all improv here.
How to Store (Not That They Last)
Technically, you can cool and keep these in an airtight tin for 2 days. Or freeze ‘em for a couple weeks if you must. But, truthfully, they’re usually inhaled in under 24 hours at my place. If you manage to have leftovers, toast them up for breakfast the next day and thank me later.
Serving Them the Way I Do
These rolls show up with butter and homemade jam for brunch (favorite = raspberry!). At dinner, I park them next to gravy and—if I’ve got it—a good soft cheese. Christmas Eve, we once had a DIY sandwich bar and these made even cold lunch meat taste like a million bucks.
Things I Wouldn’t Skip (Pro Tips from Mistakes)
- Don’t rush the rises. I once baked them early cause dinner was running late—dense and sad.
- Let the honey butter truly soak in. Drizzling it over piping hot rolls is key; once I waited until they cooled and regretted it (slightly greasy…bleh).
- If it looks weird after mixing—keep going! It sorts itself out. Dough has a mind of it’s own, I swear.
FAQ from Real Humans
- Can I make these ahead?
- Yep! I actually find the flavor deepens if you shape them the night before, refrigerate, then do the second rise and bake the next day. Just give them extra time to warm up and get puffy.
- Can I double the recipe?
- Oh for sure, but use two pans—or they’ll be climbing out over the sides like a lava flow. Happened to me, don’t recommend.
- What if I don’t have honey?
- Maple syrup or agave works—though it’s a bit less punchy. Molasses, on second thought, maybe skip unless you want deep, almost gingerbread vibes.
- Where do you get that flaky salt?
- If you haven’t tried Maldon, I like them! But you can grab fine sea salt from anywhere, or check Smitten Kitchen’s version for some alternative ideas.
- OMG, the dough isn’t rising!
- If your kitchen is freezing, try this trick: turn your oven on for just a minute, turn it off, then let your dough rise in there with the light on. Magic.
Final, off-topic but possibly useful tip: if you get flour on your shirt, just flick a bit of water on it and it brushes off easier. Live and learn, right?
Ingredients
- 3 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- ½ cup whole milk, warmed
- ¼ cup honey, plus 2 tbsp for topping
- ¼ cup unsalted butter, melted, plus 3 tbsp for brushing
- 1 tsp fine sea salt
- 1 large egg
- Flaky sea salt for garnish
Instructions
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1In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of honey. Let stand until foamy, about 5 minutes.
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2In a large mixing bowl, combine the flour, salt, melted butter, remaining honey, egg, and the yeast mixture. Mix until a soft dough forms.
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3Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
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4Punch down the dough and divide into 12 equal pieces. Shape each piece into an oval and fold over slightly. Arrange in a greased baking dish, cover, and let rise for 30 minutes.
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5Preheat oven to 350°F (175°C). Bake the rolls for 20–22 minutes or until golden brown.
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6While warm, brush rolls with melted butter mixed with the remaining honey. Sprinkle with flaky sea salt before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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