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
Can these be made with an alternate milk?
Like macadamia milk? Thanks!
Hey Melissa,
Yes, that would be fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I can’t find pototao flour? Is it necessary or can I subsitiute it with something?
Hey Catherine,
You can use all purpose flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If making ahead and freezing, you say complete through step five–does that mean I should let the rolls rise for 30 minutes, then freeze? Just want to double-check. I’m going to make these today!
Hey Exa,
Yes that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made these tonight and they were incredible! Definitely Thanksgiving worthy! Wondering if I could double the recipe and what the baking time would be if I did?
Thank you so much!! Looooove your recipes 🙂
Hey Jess,
I am so glad you enjoyed the recipe! I would make two batches of the recipe:) Please let me know if you have any other questions! xTieghan
I’m thinking of making these rolls ahead of Thanksgiving next week, however I was wondering a couple of things. I have active dry yeast, how would that change the rise time? Also, I was planning to make a double batch of this and one batch I’d like to make dairy free for my niece. Have you had or heard of any success with a dairy free option?
Hey Stefanie,
Totally fine to use active dry yeast, just activate it first, the rise time will be the same. You can use dairy free subs in the second batch:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
HI! I am gluten free and I was wondering if gluten free flour will work with these? Thanks!
Hey Jessica,
Yes, you can use an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
this is a great recipe!! made it last night and it was a rave!!! i made ahead and put it in the fridge before baking and it turned out beautifully!
Love to hear that! Thank you Liz! xTieghan
Hi,
If I wanted to make these for thanksgiving, could I make them the night before and keep them in the fridge? Or is it better to make it in the AM and keep it in the fridge for the day?
Hey Jennifer,
These would be fine to make ahead and keep in the fridge overnight. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looking forward to trying this recipe but have a couple questions. I don’t have a Kitchenaid so will have to mix by hand. And tips on how to keep the dough nice and soft? Also can you use almond milk instead of whole?
Thank you!
Hey Maura,
No big deal to mix by hand, just knead the dough until just combined and yes almond milk is fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this recipe and found out that the egg has to be tempered with the milk!! I tried it twice adding it straight in, and each time I ended up with scrambled eggs, and the milk was barely warm. However, my dough is resting at the moment, and I am excited to see how they turn out! 🙂
Hi Juliana! Let me know how this turned out for you! Is there anything I can help with? xTieghan
Could you sub milk alternative ( oat, soy) for the whole milk in the recipe?
Hey Elsie,
Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
literally the best rolls ever!!! so SO good, buttery and soft!
Thank you!! That is so amazing to hear!! xTieghan
The rolls are so fluffy and remain very soft even the next day. This recipe is amazing! ❤️
Thank you so much Bianca! That is so great to hear! xTieghan
These are insanely good. They are pillowy soft and so rich. A new favorite!
Thank you so much Stefanie! xTieghan
Fantastic recipe!! Made them for my niece’s birthday party and they stole the show! The only thing is a few of the rolls in the middle weren’t done at 25 minutes so I will be sure to bake them a little longer next time. Thanks for the recipe!
That is so amazing to hear! Thank you so much Stephanie! xTieghan