Salted Honey Parker House Rolls

4.91 from 361 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 30

Cook Time15

Rising Time1

Total Time2 45

Course: Appetizer, Bread

Cuisine: American

Diet: Vegetarian

Servings: Rolls

Author: Adrianna Adarme

Cost: $7

Equipment

Ingredients

Rolls:

1 tablespoon unsalted butter at room temperature (for the baking pan)
4 1/2 (572g) cups all-purpose flour
4 1/2 teaspoons Instant Yeast (see Notes for using dry active yeast)
2 teaspoons kosher salt
1 1/3 cups whole milk
1/4 cup unsalted butter
4 tablespoons honey
1 large egg
2 large egg yolks

For Egg Wash:

1 large egg (beaten, for egg wash topping)

For Honey Butter:

Instructions

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, add the butter and when melted, pour in the the milk and honey. The mixture should be lukewarm; not too hot (no more than 120F or else it'll kill the yeast).
If it does get a bit too hot, simply let it stand at room temperature until it cools down.
In a small bowl, add the egg and egg yolks and beat until combined.
Pour the liquid mixture into the dry ingredients. 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 sticky but still manageable! If it's super wet, then you can add in an additional tablespoon of flour. Rub a large 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 or doubled in size (these times can vary depending on how warm/cold your home is).
Alternatively, cover the bowl with a lid or plastic wrap and allow to rise in the fridge for up to 12 hours (after 12 hours they tend to taste yeasty).

To Assemble the Rolls:

Divide the dough into 15 equal pieces. If you want them to be the same exact size, you can weigh them out.
Each piece of dough should weigh about 72 grams. If the dough is super duper sticky, lightly dust your hands with flour.
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 30 minutes OR until they 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.

Video

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.

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.

Nutrition