Salted Honey Parker House Rolls

"These salted honey Parker House rolls are perfect for your bread basket on Thanksgiving! And the best part is they can be made the day before and then baked the day of!"

- Boston Girl Bakes

key ingredient



Dough: – all-purpose flour – instant yeast – honey – salt – potato flakes *see note – salted butter – milk room temperature – large egg –  salted butter melted Honey Butter – salted butter very soft, but not melted – honey – Flaky sea salt for sprinkling on top before serving

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Salted Honey Parker House Rolls Recipe


16 Rolls



total time

3 Hours 15 Minutes

prep time

20 Minutes

1. Make dough. In a large mixing bowl, or in the bowl of an electric mixer, combine all of the dough ingredients (except the 2 Tablespoons melted salted butter) and mix together to form a shaggy dough.


2. Knead dough. If using your mixer, switch and use your dough hook attachment and knead the dough for about 7 to 8 minutes,until it's smooth. If kneading by hand, this will takes about 10 minutes.


3. Let rise in warm place. Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Allow it to rise for 90 minutes at room temperature (75-78°F) until puffy and almost doubled in size.


4. Divide dough. Transfer the dough to a lightly greased work surface. I spray my surface with a little non-stick spray. Divide it in half. Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle.


5. Prepare pan. Lightly grease a 9×13 pan with butter or non-stick cooking spray.


6. Cut dough. Cut the dough in half lengthwise, to make two 4" x 12" rectangles.


7. Brush with butter. Brush the dough all over with a light coating of the melted salted butter.


8. Shape dough. Fold each rectangle, in half lengthwise, leaving a ½” edge exposed. The bottom edge will stick out about ½ beyond the top edge. Repeat with the second portion of dough.


9. Cut rolls. Cut each of the rectangles crosswise into four equal portions, about 3” making eight rolls. Flip the rolls over (so that non-folded side is facing up), and place them into the prepared pan.


10. Repeat with rest of dough. Repeat with the remaining portion of dough, making 16 rolls total. Gently flatten the rolls to pretty much cover the bottom of the pan.


11. Second Rise. Cover the pan with a clean dish towel , and let the rolls rise for about 45 minutes to 1 hour, until they're puffy but not necessarily doubled in size. To see if they are ready for baking, I press my finger gently into one of the rolls. It should leave an indent that slowly fills back in. If it bounces back quickly, it needs more time. If it stays indented, it is over proofed, so make sure to bake immediately. Towards the end of the rising time, preheat the oven to 350°F.


12. Preheat oven. Towards the end of the rising time, preheat the oven to 350°F.


13. Bake. Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. While the rolls bake, make the honey butter.


14. Make honey butter. While the rolls are baking, stir together the butter and honey together in a small mixing bowl. Remove them from the oven, and brush with about half of the honey butter, and sprinkle on a little additional sea salt. Pull them apart to serve.


Visit Boston Girl Bakes for MORE Top Tips and Notes on Making the BEST Salted Honey Parker House Rolls!



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