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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
Another winner! My family loved them and I can’t believe how easy they were to make! Easy, gorgeous, and delicious!!
That is so great! I am so glad you all loved this recipe Grace! Thank you! xTieghan
These were amazing! Just wondering if you’ve ever made them smaller so that it makes more than 12 rolls? I want to make these for thanksgiving but I want to make a lot more than 12 rolls (: thanks!
Hi! I have not but on the side you can edit how many servings you would like and it will change the recipe for you to match that! Let me know if you have any more questions! xTieghan
Hi Tieghan! Thanks for a delicious recipe! I live in the metric part of the world so I really appreciate your conversion option. However, in this recipe, are you sure it’s correct? I think there’s an error in the conversion to metric. If I’m correct, 3 1/4 cups flour should be 468g flour (assuming 100ml flour weighs 60g). Tried to make the dough with 844g flour and I ended up adding about double the liquid to get it anything like bread dough. They’re still delicious, but probably not as rich in flavor as they should be.
Hey Kati! So sorry you had an issue with the conversion. For BEST results I would recommend using an online calculator you trust. I am just not too familiar with conversions and really do not feel comfortable advising you on them. I am so sorry I could not be of more help. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this recipe exactly as is and they are amazing! The honey butter is incredible and I highly recommend it on repeat. I used 405 grams of flour at 350 for 25 minutes. Perfect. Thanks for a great recipe!
I love to hear that! Thank you Tamar! xTieghan
These look delicious! Any way to use unsalted butter with added salt to replace salted butter?
Thanks!
Hi Olivia! Yes, of course! Just add an additional 1/2 teaspoon kosher salt to the dough. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Beautiful, quick, easy (my 4 yr old niece would love painting and rolling the dough!), and delicious! I found they were even better after they had cooled than right out of the oven (I thought I undercooked them at first (25 mins) but it was just the steam.)
I am so glad you all loved this! and that is so sweet she helped! Thank you Stephie! xTieghan
I see ..temp is corrected in recipe. Thannks SO much
Yes! I hope you love this! xTieghan
Slated..Honey…Butter…what is there not to like? I will have to probably make 4 batches of these for our large family. ha.
Not to bombard you ( as I’m sure you got the mesage from below ha!) but,I think maybe you meant 350 for oven…?
Hi Kimberley! Bake the rolls at 350, recipe is now fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
What temperature do you bake these rolls on?
Hi Alicia! Bake the rolls at 350, recipe is not fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
sorry! Recipe is fixed now is what I meant!
hmmmm these sound delicious!
Thank you Ruth! xTieghan
So good, Tieghan, thank you! Ive already made these, started the dough as soon as I saw your post on Instagram, before even reading your post. Skipped right to the recipe because I KNEW I had to make these. Testing for Thanksgiving was the justification for a fancy Wednesday night dinner. My family said these were the best rolls I’ve ever made….and I have made a lot of bread/ rolls over the years! Honey butter made them unforgettable.
Just a few notes for anyone who cares: I started the rolls at 350° and turned the oven down to 325° after about ten minutes, baked for a total of 25 minutes.
That is so amazing!!! I am so glad you all loved these and I hope they turn out just as well for Thanksgiving! xTieghan
These look fantastic! My question: is there a shape or a way of making these that does not require rolling them out? I am not a fan of rolling out and tend to pass by recipes that require me to do so. But I really want to try this!
Hi Janie! You can try simply just cutting the dough into 12 squares, then arranging them in the baking dish. I think that should work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The metric conversion of cups to grams appears off. From my understanding 1 cup flour = 125 grams, so 3 cups should be 375 grams not 800 and sum the conversion states.
Hi Paul! Thank you. Let me check on this. xTieghan
Do you think these would turn out as well with 1% milk? I don’t keep whole milk on hand.
Hi Katie! I am use that 1% milk will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can I substitute instant yeast? How much should I use?
What are you subbing the yeast for? Active dry yeast? If so, use 2 1/4 teaspoons active dry yeast and be sure to proof the yeast with the warm milk and honey before adding any of the dry ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan