Description
These Salted Honey Butter Parker House Rolls are soft, buttery, and slightly sweet, brushed with a luscious honey butter glaze and finished with flaky sea salt. Perfect for serving warm alongside meals or as a delightful snack, these rolls combine tender yeast dough with a sweet and savory twist.
Ingredients
Scale
For the Dough
- 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
Honey Butter
- 6 tablespoons salted butter, melted
- 3 tablespoons honey
Instructions
- Mix the Dough: In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, egg, and butter. Use the dough hook to mix until the flour is completely incorporated, about 4-5 minutes. If the dough is sticky, add up to 1/4 cup more flour. Cover the bowl with plastic wrap and let rest at room temperature for 15 minutes or up to a few hours.
- Prepare the Honey Butter: In a small bowl, combine melted butter and honey, mixing well to create a smooth glaze.
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
- Shape the Rolls: Lightly flour a work surface. Turn out the dough and punch it down. Divide the dough in half and roll each half into a 12-inch square around 1/4-inch thick. Brush each square generously with honey butter, reserving some for later. Cut each square into 6 strips, roll each strip into a coil, and place seam side down in the prepared baking dish.
- Let the Rolls Rise: Cover the dish and let the rolls rise for about 30 minutes until puffy. Alternatively, refrigerate overnight for a slower rise.
- Bake the Rolls: Bake rolls for 18-25 minutes until golden brown. Remove from oven and immediately brush with remaining honey butter. Sprinkle with flaky sea salt, pull apart, and serve warm.
Notes
- To Make Ahead: Prepare the rolls through step 4. Skip room temperature rising, cover, and refrigerate overnight. Remove from fridge 30 minutes before baking.
- To Prepare and Freeze: Assemble rolls through step 5, cover, and freeze up to 3 months. Thaw overnight in fridge or on counter for a few hours before baking.
- To Bake and Freeze: Bake rolls fully, cool completely, cover well, and freeze up to 3 months. Thaw and warm before serving.
- To Use Active Dry Yeast: Mix 1 packet (2 1/4 tsp) active dry yeast with warm milk and honey, let sit 5-10 minutes until bubbly before adding flour and proceeding as usual.
Nutrition
- Serving Size: 1 roll
- Calories: 195
- Sugar: 5g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
