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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
Hi! Question for you – in step one it says room temperature twice “Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours at room temperature.” Should that be a few hours refrigerated? 15 minutes doesn’t seem long if it’s supposed to rise though. Help!
Hey Leslie,
Either one is fine, keep to keep at room temperature. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi Tieghan
Please correct the metric measure for the flour. I have made this a number of times but I normally do the conversion myself. Last night I just used your recipe conversion and it is DOUBLE the flour you need for 12 rolls.
Recipe 3 1/4-3 1/2 cups flour should be 390-430grams of flour and your recipe is calling for double!
Hi Gopa! I am really sorry about that! I will fix! xTieghan
Hi! The gram measurements for flour are wrong on this and about double what it should be. It says 843g, I didn’t realize the mistake until I’d already made the dough.
Hi Lucia! I am really sorry about that! Is there anything I can help with? xTieghan
Hello!
Can I let these rise in the fridge overnight?
Hey Alexa,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
My dough is dry and not coming together at all? I used metric for exact everything. What to do??
Hey Kathryn,
So sorry about this! What kind of yeast did you use? This could be affecting the dough. Please let me know if you have any questions! xTieghan
Hi there ! Can’t wait to make! When you say cover the rolls.. for over night in fridge. What do you recommend covering them with?
Hey Heather,
You can use plastic wrap or a dish towel. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Just wanted to let you know the metric is way off for the flour on this recipe. It’s almost 2 times what is needed.
Hi Hilary! Thank you for letting me know! I will look into this! xTieghan
Is it possible to make these with dry active yeast instead of active rise yeast? active rise is nowhere to be found near me. Thanks!
Hey Allyson,
Yes that will work, all of the instructions are listed under “recipe notes”. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Are there any substitutes for whole milk? I just realized I’m out but I have 2%, heavy cream and half & half to substitute
Hey Aleigha,
2% would be fine to use:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
HI! What is the best thing to use to grease the pan?
Thank you in advance!
Hey Kiersten,
I like to use butter. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
How much honey do you add to the mixture and how much to the butter?
Thank you
Hey Analyn,
You are use 3 tablespoons of honey and 4 tablespoons of butter. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hey there,
I have just made these rolls (first time making any kind of dough!) and I am going to bake them tomorrow. How should I cover the unbaked rolls in the fridge?
Hey Maddy,
You can cover with a dish towel or plastic wrap. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I made these rolls tonight to try them before Thanksgiving and they aren’t far the best rolls I’ve ever had! Thanks so much!!
Thank you Melanie! xTieghan
Just made these and HOLY MOLY! These are SOOOOO delicious! Made a test batch today for thanksgiving and I’m so glad I did so I get to have it twice! Super simple and so so yummy.
Haha love that! I am really glad these turned out so well for you, Evelin! xTieghan
Delicious! Absolutely delicious! My mouth is watering thinking about them and I’ve already eaten two. I made these today as a test run for thanksgiving and they did not disappoint. I’ve never baked bread and these truly could not be easier. I was a little confused on how much butter to add for the dough, but I decided more is better than less and it worked out perfectly. Having the visuals on your Instagram stories was a huge help. My only complaint is they did brown as much as I wanted, but I was scared of over baking. I’m in slightly higher altitude and ended up baking them for 35 minutes and they are a light golden brown. The bottoms were perfectly browned and crisp yet soft. My house smells delicious and I am thrilled about my first successful baking attempt with bread! Thank you for this easy recipe!
Hi Emily! I am so happy these turned out so well for you!! Thank you so much for trying them! xTieghan