Salted Honey Parker House Rolls
User Reviews
4.9
Salted Honey Parker House Rolls
Description
This recipe makes Parker House rolls that combine all-purpose flour, instant yeast, kosher salt, milk, butter, honey, and eggs to create a soft, enriched dough. The dough is mixed and kneaded until smooth and elastic, then left to rise before shaping. A buttered baking pan helps ensure golden bottoms and easy release. The rolls are brushed with an egg wash for a glossy finish and topped with honey butter blended with flaky sea salt to enhance both sweetness and savoriness.
The dough can be prepared with a stand mixer or by hand kneading to suit the cook’s equipment. Letting the dough rise overnight in the refrigerator develops flavor and gives more flexibility in timing. Baking produces rolls with a tender crumb and a lightly sweet, buttery crust highlighted by sea salt flakes.
These rolls can be stored at room temperature in a sealed bag and easily reheated wrapped in foil for 10 minutes at 200°F. If instant yeast is unavailable, active dry yeast can be used by blooming it in the warm milk and honey before mixing. If flakey sea salt isn’t on hand, kosher salt is an acceptable substitute.
Ingredients
Rolls:
- 1 tablespoon butter at room temperature (for the baking pan, unsalted
- 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 milk whole
- 1/4 cup butter unsalted
- 4 tablespoons honey
- 1 egg large
- 2 egg large yolks
For Egg Wash:
- 1 egg beaten, for egg wash topping, large
For Honey Butter:
- 1/4 cup butter unsalted
- 2 tablespoon honey
- sea salt flakey
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 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 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 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 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.
Notes
- Store baked rolls at room temperature in a sealed container for freshness up to a day or two.
- Reheat rolls wrapped in foil at 200°F for about 10 minutes to restore softness.
- If using active dry yeast instead of instant, bloom it in warm milk and honey before proceeding.
- Overnight dough rise in the refrigerator enhances flavor and allows flexible baking schedule; cover dough to prevent crust formation.
- Use kosher salt if flaky sea salt is not available for topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 601mg | 25% |
| Potassium | 59mg | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 464IU | 9% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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