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Parker House Rolls in pan.
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4.91 from 209 votes

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. 
Prep Time1 hour 30 minutes
Cook Time15 minutes
Rising Time1 hour
Total Time2 hours 45 minutes
Course: Appetizer, Bread
Cuisine: American
Diet: Vegetarian
Servings: 8
Cost: $7



  • 1 tablespoon unsalted butter (for the baking pan)
  • 4 1/2 cups all-purpose flour (562 g)
  • 2 envelopes Instant Yeast (1/2 ounce or 4 1/2 teaspoons)
  • 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 Egg Wash:

  • 1 large egg (beaten, for egg wash topping)

For Honey Butter:

  • 1/4 cup unsalted butter
  • 2 tablespoon honey
  • Flakey sea salt


To Make the Dough:

  • Butter a 9x13-inch baking pan or something comparable and set aside. You can even use multiple baking pans if needed.
  • *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 about 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.


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. 
Instructions on How to Use Active Dry Yeast (vs Instant Yeast):
  • 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. 
  • The substitution for instant yeast to active dry yeast (for this recipe) is 1:1 (14 grams of total yeast). 
If Using Instant Yeast from a Jar (vs. packets): 
  • 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 Ahead: 
  • 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. 


Calories: 187kcal | Carbohydrates: 15g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 601mg | Potassium: 59mg | Sugar: 15g | Vitamin A: 464IU | Calcium: 49mg | Iron: 1mg