Next Post
One Pot Spicy Pesto Cheese Baked Rigatoni.
This post may contain affiliate links, please see our privacy policy for details.
These Salted Honey Butter Parker House Rolls are light, airy, buttery, perfectly salted, and SO delicious. Serve them warm right out of the oven with homemade honey butter for a dinner roll that’s melt in your mouth good. Incredibly quick and easy to make and uses just six everyday staple ingredients. It doesn’t get easier or tastier than that! These are the perfect rolls for all of your upcoming holiday dinners…Thanksgiving included!
This post is sponsored by Fleischmann’s®.
If there’s one thing that my mom really passed on to me it’s a love of soft, buttery dinner rolls. She’d make a point most Sunday nights to bake fresh bread for the family dinner. Just like dessert, mom would often have the bread ready to go before dinner was even a thought. That’s just how she does it, carbs and chocolate. Everything else was secondary. And for that, I love her even more.
Seeing as we both share a love for good bread, you can imagine that it’s a very important item on our Thanksgiving table. And that’s where these Parker House Rolls come into play. These rolls are on my 2019 menu. They are some of the BEST rolls to come out of my kitchen. They’re simple, but yet have “special touches” that make them worthy of any holiday table.
My two secrets? Salted butter and sweet honey butter.
The background…
The story is that Parker House Rolls were created by the Parker House in Boston. It was one of the great nineteenth-century hostelries. As you can imagine, the rolls have been copied by just about every cookbook author and baker that’s out there…myself now included. There are a lot of variations, but classic buttery Parker House Rolls should be light, soft, and a touch sweet.
The dough is traditionally shaped into a folded over roll, but these days there are many ways in which to do it! I ended up rolling mine into coils for a fun, pretty touch.
To make the dough.
As you can tell, my recipe is a little different than the classic. I’m using honey in place of sugar and salted butter. Two simple ingredients that make ALL the difference.
For the dough, simply mix flour with Fleischmann’s® Rapid Rise Yeast, and a pinch of salt. Add warm milk, a touch of honey, and salted butter. Mix until smooth, let the dough rest for ten to fifteen minutes, and then it’s time to shape the rolls. And that’s the beauty of Fleischmann’s® RapidRise® yeast! We get to skip an entire hour-long rise when using the instant yeast. Yes, please!
To shape the rolls.
Shaping the rolls is easy. If you’ve made a cinnamon roll, you can make these Parker House Rolls.
To keep it simple, just take strips of dough and roll them up into a tight coil. I have a bunch of photos to help you guys visually with what your rolls should look like. Once you complete one roll, you will quickly get the hang of the process.
When all the rolls have been shaped and arranged in a baking dish, cover the dish and let the rolls rise until puffy, about twenty to thirty minutes. Then bake! Minutes later your kitchen will be smelling like glorious home-baked bread.
Let’s talk about that honey butter…
Of course, me being me, I had to include a little honey butter. You all know it’s my favorite and I cannot think of a better butter to pair with these soft rolls. The sweetness from the honey is mouth-watering on a warm, fresh out of the oven roll.
Especially when topped with a sprinkle of flaky sea salt as well.
What I love most about these rolls is that you really can’t mess them up. The dough and process are so easy and very forgiving. Trust me, if you’re fearful of making bread, start with this recipe. It’s SO GOOD every time.
And yes, you should make these for Thanksgiving. They’re perfect for soaking up all that gravy and then eating for breakfast the next morning. There’s nothing not to love.
Again, soft, buttery, perfectly sweet, and just a touch salty. What every dinner roll should aspire to be!
If you make these salted honey butter parker house rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the how-to video:
Salted Honey Butter Parker House Rolls
Servings: 12 rolls
Calories Per Serving: 290 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 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
- 1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, the egg, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours at room temperature. 2. To make the honey butter. Combine the butter and honey together in a small bowl. 3. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish.4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 strips. Roll each strip into a coil (see above photo) and arrange seam side down in the prepared baking dish. 5. Cover the dish and let the rolls rise for about 30 minutes, until they're puffy. Alternately, you can let the rolls sit in the fridge overnight.6. Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining honey butter. Pull them apart to serve warm with flaky sea salt.
Notes
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
{This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
This post was originally published on November 13, 2019
Never made any type of bread or rolls before, maybe its because I didn’t have the right tools or a stand mixer but I added so much flour to this dough and it was so incredibly sticky. Followed the measurements to a T. Not sure what happened, or what I’m doing wrong.pretty sad about it!
Hey there,
How much flour did you use? Let me know how I can help! xTieghan
when i mix bread dough, i never add all the flour the recipe calls for (keep out approx 1/2 cup). measuring liquids can be variable depending on how careful you measure 1 cup or what size the egg you may use.
after the initial mix, you can add a little flour at a time, keep mixing, and keep adding flour just until it isn’t sticky anymore. this way you won’t have too much flour added—having to add more liquid.
hope this helps!
easy and delicious! Bread was soft on the inside and tasted sweet. Loved it!
Hi Maddy,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Hi – I made these tonite and had to play with milk (added more) since my dough was dry (perhaps too much flour? I used 3.5 cups with 1 cup of milk but had to add more milk).
The rolls ended up too doughy and the bottom was burnt (used a metal pan) at 350. I baked them for 35 mins. Am I missing something here? Thank you!
Hey there,
What kind of yeast did you use? I would have started with 3 1/4 cups of flour and add more if needed, sounds like you needed less flour. The metal pan could have been your issue, I would try a ceramic dish next time. 35 minutes would definitely cause them to burn. xTieghan
Thank you. I live in Nashville so what worked for me was a ceramic pan, used the min flour quantity and slowly added the rest of 1/4 if needed. I had to cook them for about 30 mins to get it well done. Delicious!
Awesome!!
The metric conversions are way off for the flour for this, I found out the hard way, back to the store to try again!
Hi Emily,
So sorry about this! Please let me know if the recipe turns out okay! xTieghan
These were amazing & so easy! Being that I have only made bread one other time, I was a tad nervous but they turned out perfect & fluffy and everyone couldn’t get enough. Highly recommend!
Hi Katie,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
The recipe says it makes 12 rolls, but you have cut your dough to make 6 rolls. I want to make sure I’m making enough. Is it 12 or 6??
It looks like there should be two halves of dough that are then cut into six pieces so 12 total from this recipe.
Hi Colleen,
You are dividing the dough in half at the beginning of step 4, so you will get 6 rolls out of each half, making 12 rolls total. I hope you enjoy the recipe! Happy Thanksgiving! xTieghan
Fully recognizing that it will be more work for me, is it possible to do this without a mixer? It’s a little late in the game for me to go purchase one at this point.
Hi Sam,
You bet, just mix with a wooden spoon and knead by hand. I hope you love the recipe! xTieghan
Yum!! Fills the kitchen with the most delightful smell, and turned out so soft. Thankyou for the recipe and happy Thanksgiving ?
Hi Brooke,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
I want to make these for thanksgiving but I don’t have any rapid yeast. Could I just use regular yeast? And if so how much should I use?
At the end, in the comments she lists using active dry yeast- which is a bit more common that rapid rise.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
Hi Monica,
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe. xTieghan
sorry I am still confused about using active dry yeast and need it spelled out a little more.
step 1 would be : mix 1 packet with 3 tablespoons honey and 1 cup warm milk. Then let sit 5-10 minute4s until bubbly
step 2 wound be: add 31/4 cups flour to this bubbly mixture. But then do I add the 1 egg and kosher salt ? and then mix all of this using the mixer/dough hook? and then add the remaining flour if needed ?
thank you. Very inexperienced baker so want to make sure the order is correct and all I could find at the store was active dry yeast
Yes that is correct:)
Could I substitute buttermilk for the whole milk?
Hi Katy,
Yes, that should work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
I noticed in the instructional video on Instagram the butter is just softened. The recipe calls for melted butter and my rolls came out a bit raw in the middle. Is this why? Should it be softened and spreadable or melted?
Hi Carly,
Softened butter is probably easiest, but it wouldn’t be the reason why your rolls are raw in the middle, sounds like they just needed to bake a little longer:) xTieghan
These were excellent! Might consider moving the oven pre-heat to later in the recipe though. Had to let them rise for 30 minutes still
Hey! The melted butter the recipe calls for is just to make the honey butter to brush on the dough, not to include as part of the dough! Hope this helps!
Yes, in the video she “brushes” with softened honey butter instead of melted. I am not sure which is correct!
Hi Brandon,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
Can I use a rimmed baking sheet for these? Or is it better to use my other option: I have 1 9×13 glass pan and 2 8×8 metal pans. I need to make 24. Combined, will those last 2 work for making 24 rolls? Also, some have mentioned there’s a video of you making these – is there? I don’t see it?
Hi Leann,
I would use the 2 metal pans for best results. Sorry, I no longer have the video saved on IG. I hope you love the recipe. Happy Thanksgiving! xTieghan
How would this change if I use instant yeast? And want to bake the next day?
Thanks! Love your recipes!
Hi Shannon,
Yes, you can just mix the instant yeast with the flour and bake the next day:) I hope you love the recipe! Happy Thanksgiving! xTieghan
I’ve made this recipe many times and love it. My family likes lighter rolls so I cover mine about halfway through to keep them from getting too brown.
Hi Hannah,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan