Pin These Salted Honey Butter Parker House Rolls always bring an impressive touch to any dinner spread. Soft and pillowy inside with a golden exterior, a gloss of honey butter, and a sparkling finish of flaky salt, these rolls melt in your mouth and have just enough sweetness to make them irresistible. The careful folding method gives them their signature shape, perfect for tearing apart with friends and family.
Ever since I tried these at a potluck, everyone started requesting them for Thanksgiving and special gatherings. The way they disappear from the basket still makes me smile every single time.
Ingredients
- Whole milk: Offers richness to the dough. Use milk that is just warm to the touch not hot to help the yeast bloom
- Active dry yeast: Ensures a fluffy rise. Look for a fresh expiration date to guarantee the yeast activates
- Honey: Provides sweetness in both dough and glaze. Raw or pure honey brings the best flavor
- Large eggs: Add structure and deep color. Let them sit out until room temperature for even mixing
- All-purpose flour: Classic for softness. Sifted flour leads to a tender texture check for unbleached for even better results
- Fine sea salt: Seasons the dough evenly. Avoid table salt for a cleaner taste
- Unsalted butter: Keeps control over the saltiness. Opt for European style if possible for extra buttery flavor
- Flaky sea salt: Finishes the rolls with crunch. Use a high-quality salt such as Maldon for visible crystals
- Glaze: For best results use unsalted butter and honey both warmed so they brush on smoothly
Instructions
- Bloom the yeast:
- Combine your warmed milk with the yeast and a bit of honey in a stand mixer bowl. Let this mixture sit for about five minutes until you see tiny bubbles and foam. This step proves your yeast is alive and ready to work
- Make the dough:
- Add in your eggs flour fine sea salt and softened butter. Mix with a dough hook on low speed until everything comes together in a sticky mass. Increase the speed to medium and knead for about four to five minutes until the dough turns smooth and stretchy. Resist adding too much flour you want the dough to stay soft
- First rise:
- Move the dough to a greased bowl. Cover with a towel or plastic wrap and let it rest in a warm spot for about one hour until it doubles in size. If your kitchen is cool let it rise a bit longer
- Shape the rolls:
- Gently turn the puffy dough onto a lightly floured counter. Divide into twelve equal parts. I like using a digital scale for precision. Shape each piece into a ball. Flatten it with your palm then fold it in half to recreate the classic Parker House fold
- Second rise:
- Arrange your shaped rolls in a greased nine by thirteen inch baking dish. Nestle them close together. Cover again and allow to rise for thirty five to forty five minutes. They should look puffed and almost touching
- Glaze and bake:
- While the oven preheats to three hundred fifty degrees Fahrenheit, mix together melted butter with more honey. Using a pastry brush, paint half the glaze over the tops of the risen rolls
- Bake:
- Slide the dish onto the middle rack. Bake for eighteen to twenty two minutes. The rolls should turn deep golden brown and make your kitchen smell heavenly
- Finish and serve:
- Immediately brush the hot rolls with the remaining honey butter. Sprinkle generously with flaky salt. Serve warm straight from the dish for maximum bliss
Pin Every time I bake these with my daughter she insists on brushing the honey butter. That final sprinkle of salt is her favorite job and now it feels like our little tradition
Storage Tips
Parker House rolls are best enjoyed fresh but will keep in an airtight container at room temperature for up to two days. They reheat gently in a warm oven covered loosely with foil. If you have extras, slice and toast them for amazing breakfast sandwiches
Ingredient Substitutions
No whole milk No worries. Substitute with two percent milk or mix half milk and half cream. For a nutty twist try swapping in up to half whole wheat flour. Just note the flavor will be heartier. If you only have instant yeast use the same amount and skip the blooming step simply mix it right in with the dry ingredients
Serving Suggestions
These rolls upgrade any meal from cozy stew to a festive roast. Try serving with a pat of extra honey butter or even a dollop of whipped honey. For something fun, fill leftover rolls with ham slices or roasted veggies for quick mini sandwiches
Cultural and Historical Note
The original Parker House roll was created at the iconic Parker House Hotel in Boston in the 1800s. Their hallmark fold creates a fluffy middle and a golden layered edge. Adding honey butter brings a modern twist and highlights the American love for balancing savory and sweet
Seasonal Adaptations
For fall swap in a teaspoon of pumpkin spice with the flour. Make them festive for spring by shaping into cloverleaf rolls before the second rise. In summer add a bit of lemon zest to the honey butter for a bright fresh finish
Pin There is so much joy in watching these rolls disappear from a dinner table. With each batch I am reminded that baking for loved ones is always worth the extra few steps
Recipe FAQ
- → What makes Parker House rolls unique?
Parker House rolls are shaped by folding the dough in half, resulting in a soft, pillowy texture and signature appearance.
- → Can I use whole wheat flour for these rolls?
Yes, substitute half the all-purpose flour with whole wheat for a nuttier taste and wholesome texture.
- → How do I achieve a fluffy crumb?
Proper kneading and allowing enough rising time give the rolls their soft, airy structure. Warm milk helps activate yeast.
- → Is there a way to add extra richness?
Add a tablespoon of milk powder to the dough for enhanced flavor and a tender, richer crumb.
- → Can these rolls be made ahead?
Yes, shape and refrigerate before the final rise. Bring to room temperature and allow to rise before baking.
- → What allergens are present?
These rolls contain wheat (gluten), milk, and eggs. Check ingredient labels if concerned about hidden allergens.