Print

Salted Honey Butter Parker House Rolls

Golden Salted Honey Butter Parker House Rolls topped with flaky sea salt, arranged on a wooden board.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, buttery, and slightly sweet Salted Honey Butter Parker House Rolls—coiled and glazed with honey butter, finished with flaky sea salt. Perfect for holidays or everyday comfort food.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour (plus more if needed)
  • 1 packet Fleischmann’s® Rapid Rise Yeast
  • 1/2 teaspoon kosher salt
  • 1 cup warm whole milk
  • 3 tablespoons honey
  • 4 tablespoons salted butter (at room temperature)
  • 1 large egg (at room temperature)
  • Flaky sea salt, for topping
  • Additional 4 tablespoons butter and 1 tablespoon honey (for honey butter glaze)

Instructions

  1. In the bowl of a stand mixer, combine flour, yeast, and salt. Add warm milk, honey, egg, and butter. Mix using a dough hook for 4–5 minutes until a soft dough forms.
  2. If the dough is sticky, add up to 1/4 cup more flour. Cover and let rest for 15 minutes at room temperature.
  3. Meanwhile, make honey butter by mixing 4 tablespoons butter and 1 tablespoon honey in a small bowl.
  4. Lightly flour your surface and divide the dough in half. Roll each half into a 12-inch square, about 1/4-inch thick.
  5. Brush dough with honey butter. Cut each square into 6 strips. Roll each strip into a coil and place seam-side down in a greased 9×13-inch baking dish.
  6. Cover and let rise for 30 minutes or until puffy. Preheat oven to 350°F.
  7. Bake rolls for 18–25 minutes until golden brown. Remove and immediately brush with remaining honey butter.
  8. Sprinkle with flaky sea salt and serve warm.

Notes

  • To make ahead, refrigerate shaped rolls overnight and bake the next day.
  • To freeze unbaked rolls, assemble and freeze before the second rise. Thaw, then bake.
  • To freeze baked rolls, let cool, wrap well, and freeze up to 3 months.
  • Reheat rolls in foil at 325°F to keep them soft.
  • You can use active dry yeast by proofing it with milk and honey for 5–10 minutes first.

Nutrition