Salted Honey Butter Parker House

There is nothing quite like Salted Honey Butter Parker House Rolls fresh from the oven The aroma alone calls everyone to the kitchen Each roll is airy yet rich the tops slicked with honey butter and showered with flakes of salt These rolls are ideal for holiday feasts weeknight dinners or whenever you want something a bit special

I first whipped up a pan of these Parker House rolls on a lazy Sunday The way the honey butter seeps into every fold made my family reach for seconds before dinner hit the table

Ingredients

• All-purpose flour: gives the rolls their signature tender crumb look for unbleached flour for best texture
• Granulated sugar: not only sweetens but helps the yeast along choose pure cane sugar for the cleanest taste
• Active dry yeast: jumpstarts the rise use fresh yeast packets for the best lift
• Fine sea salt: seasons the dough thoroughly taste to ensure it is not flat
• Whole milk: brings richness and softness use milk just warm to the touch to keep the yeast happy
• Unsalted butter: adds flavor to both dough and finish go for European style butter if possible for extra richness
• Large egg: helps the rolls rise beautifully use a room temperature egg for easy mixing
• Flaky sea salt: finishes the rolls with crunch try Maldon or any big-flake salt
• Honey: brings floral sweetness to the butter local wildflower honey has lovely depth

Instructions

Make the Yeast Mixture:

In a large mixing bowl stir together warmed milk sugar and yeast Let it sit for about five minutes until you see the mixture foam up That foam proves your yeast is alive and will help the rolls puff

Mix the Wet Ingredients:

To the foamy yeast add melted cooled butter the room temperature egg and the salt Mix gently until everything is just blended This step gets all the richness into your dough

Form the Dough:

Gradually incorporate the flour about a cup at a time using a spoon or dough hook Continue adding until a soft shaggy dough gathers in the bowl It should be slightly sticky but hold its shape

Knead the Dough:

Knead by hand on a lightly floured surface or use a stand mixer with the dough hook for seven to nine minutes You want the dough to become smooth pliable and a little springy to the touch This kneading activates the gluten structure which means tender airy rolls

First Rise:

Transfer your dough to a lightly greased bowl Turn it over once so all sides are coated Cover the bowl with a clean towel and set it in a warm spot Let it rise for about one to one and a half hours until doubled You can check by pressing a finger into the dough it should leave a gentle indent

Shape the Rolls:

Once risen punch down the dough to deflate it Tip it onto a floured surface and divide it into twelve equal pieces Roll each into a ball flatten slightly then fold the oval in half Arrange seam side down in a well greased nine by thirteen inch baking dish Overlap the rolls slightly so you get that classic Parker House look

Second Rise:

Drape a clean kitchen towel over the pan and let the rolls rise again for about thirty to forty minutes This rest will make them light and ready to bake

Bake the Rolls:

While the dough completes its second proof heat your oven to three hundred fifty degrees Fahrenheit Slide the pan into the center and bake for eighteen to twenty two minutes The rolls are done when golden on top and hollow sounding when tapped

Make the Honey Butter:

As the rolls bake combine very soft unsalted butter and honey Stir vigorously until completely smooth With quality honey the fragrance will be just incredible

Finish the Rolls:

Once the rolls are out of the oven while still hot brush every nook generously with the honey butter Sprinkle with a big pinch of flaky salt The warmth helps the butter soak in

Serve:

Let the rolls cool just enough to handle They are best served warm and pulled apart at the table

Save

I cannot get enough of that moment when the honey butter gets swirled together and dripped onto golden rolls The scent fills the whole kitchen reminding me of Thanksgiving mornings when my sister and I sneaked a roll each before the meal

Storage Tips

Keep baked rolls in an airtight container at room temperature for up to three days If you want them warm again wrap loosely in foil and heat for just a few minutes in the oven To freeze wrap cooled rolls tightly and stash in a freezer bag When ready to eat let them thaw and pop into a low oven for ten minutes They stay nearly as fresh as day one

Ingredient Substitutions

If you need to swap out all-purpose flour try bread flour for a slight chew and robust rise Dairy free milk can substitute the whole milk just stick with unsweetened and full fat for the same pillowy texture For a vegan take use plant based butter and maple syrup instead of honey These adapt beautifully

Serving Suggestions

These rolls belong at holiday tables beside roast chicken or saucy vegetable mains They are also excellent split open and filled with leftover turkey or ham Sometimes I make a batch for breakfast and serve them with salted whipped butter and extra honey They never last long

Cultural and Historical Context

Parker House rolls date back to nineteenth century Boston Their signature folded shape was created at the famous Parker House Hotel The secret is the soft fold and generous brushing of butter which made them an American icon of festive bread baskets

Seasonal Adaptations

Make a batch with cinnamon and nutmeg bits stirred into the dough for winter warmth For spring swap honey for orange blossom honey and add citrus zest to the butter In autumn serve with apple butter and extra crunchy salt

Save

A few helpful notes Letting all your dairy ingredients come to room temperature before mixing makes them blend effortlessly Grease your pan well so no rolls stick at serving time Do not skimp on the second rise that extra proofing gives ultimate fluff

Recipe FAQ

→ Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same quantity. Skip the step of blooming in warm milk and mix directly with dry ingredients.

→ How do I make the rolls ahead of time?

Prepare and bake the rolls as directed, then store them covered. Reheat gently before serving for best texture and flavor.

→ Can I use bread flour instead of all-purpose?

Absolutely—bread flour will give the rolls a chewier texture while maintaining softness.

→ Is it possible to freeze the dough?

Yes. After shaping, freeze the dough balls on a tray, then transfer to a freezer bag. Thaw and allow to rise before baking.

→ What can I serve alongside these rolls?

They pair well with soups, roasted vegetables, or holiday mains like turkey or ham. Serve warm for best results.

→ Are there flavor variations for the honey butter?

Try adding a pinch of cinnamon or orange zest to the honey butter for a twist on the classic flavor.