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5 from 7 votes

Salted Honey Parker House Rolls

This parker house roll recipe gets a delicious twist when it's made with salted butter, sweetened with honey and then a honey butter is slathered over the top of the warm rolls after baking. 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!
Prep Time20 mins
Cook Time25 mins
Resting Time2 hrs 30 mins
Total Time3 hrs 15 mins
Course: bread
Cuisine: American
Servings: 16 rolls
Calories: 193kcal

Ingredients

Dough:

  • 3 cups (360g) all-purpose flour
  • 2 ½ teaspoons instant yeast
  • 3 tablespoons (40 g) honey
  • 1 ¼ teaspoons salt
  • ¼ cup potato flakes *see note
  • 3 tablespoons (43 g) salted butter softened to room temperature
  • 1 cup (240 ml) milk room temperature
  • 1 large egg room temperature
  • 2 tablespoons (28 g) salted butter melted

Honey Butter

  • ¼ cup (57 g) salted butter very soft, but not melted
  • ¼ cup (53 g) honey
  • Flaky sea salt for sprinkling on top before serving

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Prepare pan. Lightly grease a 9x13 pan with butter or non-stick cooking spray.
  • Cut dough. Cut the dough in half lengthwise, to make two 4" x 12" rectangles.
  • Brush with butter. Brush the dough all over with a light coating of the melted salted butter.
  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat oven. Towards the end of the rising time, preheat the oven to 350°F.
  • 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.
  • 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.

Notes

  • Storage: I let them cool completely and store them in a bag for up to 3 days at room temperature, any longer and I pop them into the freezer.
  • Make Ahead: You can make the rolls the day before and bake them the next day. After you shaped the rolls, place them in the pan and cover it with plastic wrap. Place them in the refrigerator and let them sit overnight. The next day, bring them out a couple hours before you plan to serve them, let them rise at room temperature for about 45 minutes to an hour until puffy and then bake as directed. You can also make the dough, let it sit at room temperature for about 10-15 minutes and then let it rise in the fridge for about 12-16 hours, covered, and then take out of the fridge and shape immediately. Let them rise, which might take a bit longer than normal since the dough will be a bit colder. And then bake as directed.
  • Freezing: To freeze unbaked rolls, shape the rolls and then freeze for about 8-12 hours, until completely frozen. And then you can place the rolls into a bag, and freeze for up to 3 months. When ready to enjoy, place them in a pan, let them thaw and rise at room temperature for about 3-5 hours and then bake as directed. To freeze baked rolls, let them cool and then pop them in a freezer bag and freeze for up to 3 months. I let them thaw at room temperature when ready to serve and heat up in the microwave for a few seconds until warm. Or you could heat them in an oven at the lowest temperature until warmed through.
  • Room Temperature Ingredients: Make sure your ingredients at room temperature, and not cold or it will take longer for the dough to rise.
  • Flour: It’s best to use a scale when it comes to making yeasted dough as too much flour can results in dense, dry rolls. If you don’t have one be sure to spoon your flour into the cup and then level it off with a knife. Do not pack it down or scoop directly from the bag.
  • Shaping: Yeasted dough can be very stretchy due to the gluten protein and it can cause the dough to shrink and stretch as you work with it, which means not all the rolls will end up the same size. Don't stress! Arrange them in the pan however you need to do so they fit (put a smaller shorter one next to a longer one, for example).
  • Knowing When To Bake Them: 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.
    Instant Yeast - I used Red Star Platinum instant yeast which always yields superior results. But any instant yeast will do. If you only have active yeast on hand, you can use that but your rising time will be longer. And there's no need to proof your yeast first, just add it directly to your bowl.
  • Honey - I used honey to sweeten these rolls, but the original Parker House rolls recipe calls for sugar. So if you want to stick to the original you can use sugar (or if that's all you have on hand!).
  • Potato Flakes- You can use instant mashed potato flakes, or potato flour. Do not substitute with potato starch as it's not quite the same thing and won't yield the same results. Or you can also substitute with leftover mashed potatoes. You want to use leftover plain mashed potatoes that haven’t been seasoned or flavored. But this ingredient is what yields a tender, fluffy roll in the end, so don't skip it!
  • Butter - I chose to use salted butter instead to give these rolls a bit more flavor. But you can always use unsalted butter if you need to.
  • Milk - I used whole milk for the fat, which adds richness and creates a tender roll. But you can use low-fat milk if you want. I haven't tried with a plant-based milk but I think it would work just fine.

Nutrition

Calories: 193kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 251mg | Potassium: 84mg | Fiber: 1g | Sugar: 8g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg