Honey Butter Parker House Rolls
Learn how to make perfectly soft and tender parker house rolls right at home with this straightforward dinner rolls recipe. Fluffy, light and generously brushed with salted honey butter, these honey butter rolls are impossible to resist!
Equipment
- 1 1-Cup Glass Measure (for heating 1/2 cup of milk)
- 1 Stand Mixer with Hook Attachment (for making Parker House Rolls)
- 1 Small mixing bowl (for making honey butter)
Ingredients
- 2 1/2 Cups Whole Milk – at room temperature; DIVIDED
- 1 ¼ ounce Package Active Dry Yeast
- ¼ Cup Granulated Sugar
- 16 TBS Unsalted Butter – melted & cooled to room temperature; DIVIDED
- 4 TBS Honey - DIVIDED
- 7 ½ - 8 Cups All Purpose Flour - plus more for dusting work surface
- 3 large Eggs – at room temperature; 1 whole egg + 2 egg yolks
- 1 TBS Kosher Salt
- To Taste Flakey Sea Salt (such as Maldon)
Instructions
Make the Dough
- Bloom Yeast: Measure ½ cup of whole milk in a glass measure and warm the milk to a temperature between 110-120 degrees Fahrenheit using the microwave or a small pot and the stove top. Sprinkle the yeast and sugar into the glass measure and then whisk to combine. Set the yeast aside and let bloom for 1-2 minutes on the kitchen counter. (Note: The yeast mixture should bubble and foam slightly – this indicated your yeast is alive. If the yeast does nothing, then your yeast is “dead” and you need to start over with a new package of yeast.)
- Start Dough: In the bowl of a stand mixer fitted with the hook attachment, add 12 tablespoons of melted butter and the remaining 2 cups of room temperature milk. Turn the mixer on to LOW and mix until combined. Stop the mixer and add the whole egg, 2 egg yolks, and 2 tablespoons honey. Mix on LOW until combined. Add Yeast: Stop the mixer and use a rubber spatula to scrape all the bloomed yeast mixture into the bowl. Mix on LOW until combined. Stop the mixer and add 6 ½ cups of flour and 1 tablespoon kosher salt to the bowl. Start mixing on LOW and slowly increase the speed to MEDIUM; beat until the dough starts to form a ball and pull away from the sides of the bowl, about 2-3 minutes. If the dough is wet and sticking to the bowl, add more flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl and forms a ball. (Note: You may need to add up to ½ cup (or 8 tablespoons) more flour. Use your best judgement.)
- Let Dough Rise: Dump the dough out onto a clean work surface. Brush the inside of bowl with softened butter or spray with non-stick cooking spray. Place the dough back into the (now oiled) bowl. Cover the bowl with a clean towel and let the dough rise in a warm place for about 2 to 2 ½ hours, or until the dough doubles in volume.
While Dough Rises, Make the Honey Butter
- Melt Butter and Add Honey: Add the remaining ¼ cup butter to a small microwave safe bowl. Place in the microwave and heat on 50% power until melted. Remove the bowl from the microwave and add the remaining 2 tablespoons of honey. Whisk well to combine. Set aside. (Note: You can melt the butter in a small saucepan if you prefer.)
Shape and Fold Rolls
- Preheat Oven: Preheat the oven to 375-degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside.
- Shape Dough: Dust a clean work surface with flour and then lightly flour your hands. Next, gently dump the dough out onto the floured surface. Use your hands to gently press the dough into a 16x8-inch rectangle, approximately ½ to ¾-inch thick. DO NOT USE A ROLLING PIN.
- Cut Dough: Arrange the dough rectangle so that the short end is closest to you. Carefully rub the sides of a sharp knife with flour to prevent the dough from sticking. Cut the dough in half lengthwise. Next, slice each half into 12 equal size strips (you should have 24 strips of dough total.)
- Fold Parker House Rolls: Working with one strip of dough at a time, fold the strip UN-EVENLY in half, so that the top part overlaps the bottom slightly. Next, tuck the overhanging dough all the way underneath the roll (almost like you are folding a business letter unevenly).
- Arrange Rolls: Transfer the folded roll to the prepared baking sheet, arranging them seam-side-down and TOUCHING to form three tightly packed columns of rolls.
Bake Rolls
- Bake: Transfer the rolls to the middle shelf in the oven and bake for 18-20 minutes, or until the rolls are golden and slightly bursting at the seams.
- Brush with Butter: Immediately remove the rolls from the oven and brush the tops generously with honey butter. Sprinkle flakey sea salt all over the rolls.
- Serve: Serve and enjoy honey butter parker rolls warm from the oven.
Notes
- Make ahead: To make these rolls ahead, make and shape the dough the night before (complete the recipe through step 9). Wrap the shaped and folded (unbaked) rolls on the baking sheet in plastic wrap twice. Store in the freezer for up to 3 weeks. Bake from frozen using these instructions:
- Preheat oven to 325-degrees Fahrenheit
- Bake rolls for 25 minutes
- After 25 minutes, keep the oven door closed and increase the oven temperature to 375-degrees Fahrenheit.
- Continue to bake the rolls for an additional 10 minutes, or until golden brown and slightly bursting at seams.
- Remove rolls from oven, brush with honey butter, sprinkle with salt, and enjoy!
- Recipe Yields: 24 Rolls
Nutrition
Calories: 246kcal Carbohydrates: 35g Protein: 5g Fat: 9g Saturated Fat: 5g Cholesterol: 37mg Sodium: 332mg Potassium: 90mg Fiber: 1g Sugar: 4g Vitamin A: 290IU Calcium: 34mg Iron: 1.9mg