These Salted Honey Parker House Rolls are so fluffy and light. They’re baked up until perfectly puffy and brushed with honey butter and topped with flakey sea salt.
This year looks and feels a bit different. I’ve been thinking a lot about sharing and giving more than ever before. This recipe bakes up a pretty big batch (15 rolls) so I think taking half the batch and giving it to a neighbor or someone that might need some delicious rolls in their life, sounds like something lovely.
I’m planning on doubling this and giving it to my neighbor who has had to spend a lot of time inside the past few months.
Watch a Video on How to Make These Rolls!
Fleischmann’s® RapidRise® Yeast
This post is sponsored by Fleischmann’s® RapidRise® Yeast. I used their RapidRise® Yeast in this recipe and the best part is that you don’t have to activate the yeast in water.
If you’ve ever been intimidated about recipes that use yeast, using their RapidRise® Yeast makes this process foolproof! If you’re looking for a recipe as your first venture into the yeasted bread/rolls category, this is a super easy one to attempt.
How to Make Salted Honey Parker House Rolls
- You’re going to start by buttering your 9×13-inch baking pan. This butter is gonna add a bit of extra flavor to the rolls. (Note: You can also use another baking dish size or multiple baking dishes –whatever can fit!)
- Mix together the dry ingredients. We have all-purpose flour, RapidRise® Yeast and salt.
- Melt the butter and pour in milk and honey. Whisk it until it’s smooth. Pour it into the center of the dry ingredients, along with the beaten eggs.
- Mix it all together. And knead it for a few minutes in the bowl. And then add it to a floured surface and knead it a few more times.
- Pour it to a greased bowl. And allow the rolls to rise for about 30 to 40 minutes.
- Divide the dough into 15 equal pieces. If you are the type to use a food scale when baking, I weighed them out and they need to be about 64 grams each. Shape them and put them in the pan and allow them to rise for 1 hour to 1 1/2 hours or until doubled in size.
- Brush them with egg wash and bake ‘em! When they come out of the oven, brush them with the honey butter and top them with flakey sea salt! YUM!
Tips and Tricks
- You can store these rolls in a sealable plastic bag and stored at room temperature.
- To rewarm them, wrap them in foil in a 200 degrees F oven for 10 minutes. You can serve them with softened butter.
- If you don’t have flakey sea salt, feel free to top them with a pinch of kosher salt.
- If you don’t have instant yeast, you can use active dry yeast by adding the active dry yeast to the warm milk and honey mixture (don’t add the butter yet). Allow it to bloom and activate and get all foamy, about 10 minutes, then mix in the melted butter.
- If you’re not using the package of instant yeast and instead have a jar, you’ll be using 14 grams total of instant yeast. (Each envelope weighs 7 grams.)
- To make these ahead, you can make the dough the night before and let it rise in the fridge overnight. The following morning, divide and assemble the rolls, let them rise until they’re puffy and then bake them.
- Be sure to rub the surface of the dough with a bit of olive oil or cooking oil.
- And be sure to wrap the bowl tightly with plastic wrap if letting it rise in the fridge overnight or else the dough could form a crust. These are best the day of.
If you make these Salted Honey Parker House Rolls, let me know on Instagram!
Looking for more recipes to make!
- Detroit-Style Pizza
- Butter Pecan Pie
- Dark Chocolate Pecan Pie
- Fall 30-Minute Veggie Pizza
- Everything Parker House Rolls
(This post is sponsored by Fleischmann’s® RapidRise® Yeast. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)
Salted Honey Parker House Rolls
These Salted Honey Parker House Rolls are so fluffy and light. They’re baked up until perfectly puffy and brushed with honey butter and topped with flakey sea salt.
Serving Size:
Ingredients
Rolls:
- 1 tablespoon unsalted butter (for the baking pan)
- 4 1/2 cups all-purpose flour (562 g)
- 2 envelopes Fleischmann’s® RapidRise® Yeast
- 2 teaspoons kosher salt
- 1 1/3 cup whole milk
- 1/4 cup unsalted butter (melted)
- 4 tablespoons honey
- 1 large egg
- 2 large egg yolks
For topping
- 1 large egg (beaten, for egg wash topping)
- 1/4 cup unsalted butter
- 2 tablespoon honey
- Flakey sea salt
Instructions
To Make the Dough:
- Butter a 9×13-inch baking pan or something comparable and set aside.
- *Note, this recipe uses a stand-up mixer but if you don’t have one, you can simply mix the ingredients together with a spatula and knead the dough by hand for about 10 minutes!
- In the bowl of a stand-up mixer (with the hook attachment), add the flour, yeast and salt.
- Mix until combined. In a small pot, set over medium-low heat, warm the milk, butter and honey, until butter is melted, being sure it’s not too hot (it should be lukewarm) or else the yeast won’t rise. If it does get a bit too hot, simply let it stand at room temperature until it cools down.
- Pour the liquid mixture into the dry ingredients. In a small bowl, add the egg and egg yolks and beat until combined. Next, add the egg mixture to the flour mixture and knead with machine on medium speed for about 5-7 minutes, until smooth and elastic.
- The dough will be quite wet and that’s ok! Rub a medium bowl with about a teaspoon of oil, (I used olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel and allow to rise for 30-40 minutes. Alternatively, cover the bowl with a lid or plastic wrap and allow to rise in the fridge for 12 to 24 hours.
To Assemble the Rolls:
- Divide the dough into 15 equal pieces. If you want them to be the same exact size, you can weight them out. Each piece of dough should weigh 64 grams.
- Roll the dough into balls, stretching the dough and pinching it under the ball of dough to make sure it has a smooth top.
- Transfer them to the buttered pan and allow them to rise for about 1 to 1 1/2 hours. They should have doubled in size and should be puffy and supple.*Note: if you let the dough rise in the fridge overnight, you can assemble them straight from the fridge but they may need to rise for a bit longer (since the dough will be quite cold). It may take about 1 1/2 hours for them to rise after assembled!
- Preheat the oven to 350 degrees F. Brush the tops of the rolls with egg wash and transfer to the oven to bake until golden brown, about 20 minutes.
To Make the Honey Butter:
- In a small saucepan, melt the butter and add the honey. Mix together until smooth.
- When the buns come out of the oven, immediately brush the tops with the honey butter mixture and sprinkle with flakey sea salt.
Notes
To Store and Reheat these Rolls:
- You can store these rolls in a sealable plastic bag and store them at room temperature.
- To rewarm them, wrap them in foil in a 200 degrees F oven for 10 minutes. You can serve them with softened butter.
- If you don’t have flakey sea salt, feel free to top them with a pinch of kosher salt.
- If you don’t have instant yeast, you can use active dry yeast by adding the active dry yeast to the warm milk and honey mixture (don’t add the butter yet). Allow it to bloom and activate and get all foamy, about 10 minutes, then mix in the melted butter and proceed with the recipe.
- If you’re not using the package of instant yeast and instead have a jar, you’ll be using 14 grams total of instant yeast. (Each envelope weighs 7 grams.)
- To make these ahead, you can make the dough the night before and let it rise in the fridge overnight. The following morning, divide and assemble the rolls, let the rolls rise until puffy (about 1 1/2 hours) and bake.
- Before you put the dough in the fridge to rise, be sure to rub the surface of the dough with a bit of olive oil or cooking oil.
- And be sure to wrap the bowl tightly with plastic wrap if letting it rise in the fridge overnight or else the dough could form a crust. These are best the day of.
Nutrition
Calories: 187kcal (9%) | Carbohydrates: 15g (5%) | Protein: 1g (2%) | Fat: 14g (22%) | Saturated Fat: 9g (56%) | Cholesterol: 38mg (13%) | Sodium: 601mg (26%) | Potassium: 59mg (2%) | Sugar: 15g (17%) | Vitamin A: 464IU (9%) | Calcium: 49mg (5%) | Iron: 1mg (6%)
They turned out DELISH. One question, tops deflated a smidge when did egg wash. (I have silicone brush), not sure why this happened? Thoughts…
hmmm maybe it was too hard? not sure.
First time making rolls last thanksgiving (2020). My sister said she only had one and when she went for seconds, they were gone! She requested these rolls this year. They’re in the oven as I type.
This year I didn’t have my stand mixer with me so I had to knead by hand, all ten minutes…. Very sticky business lol.
While I was forming the buns the dough was getting stuck to my hands so floured my finger tips. Hope the extra flour doesn’t mess up the end product. Thanks for the new addition to recipe box!
I made these and I think I should have gone a little longer in the oven but they were absolutely delicious. I’ll dump the left over honey butter all over the tops of the rolls next time too.
Hi there, could I omit the honey and bake these as regular rolls? Would I need to change any ingredient or measurement?
i’ve never tried it without the honey – sorry not sure!