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These Salted Honey Butter Parker House Rolls are light, airy, buttery, perfectly salted, and SO delicious. Serve them warm right out of the oven with homemade honey butter for a dinner roll that’s melt in your mouth good. Incredibly quick and easy to make and uses just six everyday staple ingredients. It doesn’t get easier or tastier than that! These are the perfect rolls for all of your upcoming holiday dinners…Thanksgiving included!

This post is sponsored by Fleischmann’s®.

overhead photo of Salted Honey Butter Parker House Rolls with a few rolls torn apart

If there’s one thing that my mom really passed on to me it’s a love of soft, buttery dinner rolls. She’d make a point most Sunday nights to bake fresh bread for the family dinner. Just like dessert, mom would often have the bread ready to go before dinner was even a thought. That’s just how she does it, carbs and chocolate. Everything else was secondary. And for that, I love her even more.

Seeing as we both share a love for good bread, you can imagine that it’s a very important item on our Thanksgiving table. And that’s where these Parker House Rolls come into play. These rolls are on my 2019 menu. They are some of the BEST rolls to come out of my kitchen. They’re simple, but yet have “special touches” that make them worthy of any holiday table.

My two secrets? Salted butter and sweet honey butter.

overhead photo of Salted Honey Butter Parker House Roll dough, process shot

The background…

The story is that Parker House Rolls were created by the Parker House in Boston. It was one of the great nineteenth-century hostelries. As you can imagine, the rolls have been copied by just about every cookbook author and baker that’s out there…myself now included. There are a lot of variations, but classic Parker House Rolls should be light, soft, and a touch sweet.

The dough is traditionally shaped into a folded over roll, but these days there are many ways in which to do it! I ended up rolling mine into coils for a fun, pretty touch.

side angled, close up photo of Salted Honey Butter Parker House Roll dough before baking, process shot

To make the dough.

As you can tell, my recipe is a little different than the classic. I’m using honey in place of sugar and salted butter. Two simple ingredients that make ALL the difference.

For the dough, simply mix flour with Fleischmann’s® Rapid Rise Yeast, and a pinch of salt. Add warm milk, a touch of honey, and salted butter. Mix until smooth, let the dough rest for ten to fifteen minutes, and then it’s time to shape the rolls. And that’s the beauty of Fleischmann’s® RapidRise® yeast! We get to skip an entire hour-long rise. Yes, please!

overhead close up photo of Salted Honey Butter Parker House Rolls

To shape the rolls.

Shaping the rolls is easy. If you’ve made a cinnamon roll, you can make these Parker House Rolls.

To keep it simple, just take strips of dough and roll them up into a tight coil. I have a bunch of photos to help you guys visually with what your rolls should look like. Once you complete one roll, you will quickly get the hang of the process.

When all the rolls have been shaped and arranged in a baking dish, cover the dish and let the rolls rise until puffy, about twenty to thirty minutes. Then bake! Minutes later your kitchen will be smelling like glorious home-baked bread.

overhead photo of Salted Honey Butter Parker House Rolls

Let’s talk about that honey butter…

Of course, me being me, I had to include a little honey butter. You all know it’s my favorite and I cannot think of a better butter to pair with these soft rolls. The sweetness from the honey is mouth-watering on a warm, fresh out of the oven roll.

Especially when topped with a sprinkle of flaky sea salt as well.

What I love most about these rolls is that you really can’t mess them up. The dough and process are so easy and very forgiving. Trust me, if you’re fearful of making bread, start with this recipe. It’s SO GOOD every time.

And yes, you should make these for Thanksgiving. They’re perfect for soaking up all that gravy and then eating for breakfast the next morning. There’s nothing not to love.

Again, soft, buttery, perfectly sweet, and just a touch salty. What every dinner roll should aspire to be!

overhead close up photo of Salted Honey Butter Parker House Roll with butter on roll

If you make these salted honey butter parker house rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the how-to video:

Salted Honey Butter Parker House Rolls

Prep Time 15 minutes
Cook Time 20 minutes
rising time 45 minutes
Total Time 1 hour 20 minutes
Servings: 12 rolls
Calories Per Serving: 80 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel


Honey Butter


  • 1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, the egg, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours at room temperature.
    2. To make the honey butter. Combine the butter and honey together in a small bowl.
    3. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
    4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 strips. Roll each strip into a coil (see above photo) and arrange seam side down in the prepared baking dish.
    5. Cover the dish and let the rolls rise for about 30 minutes, until they're puffy. Alternately, you can let the rolls sit in the fridge overnight.
    6. Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining honey butter. Pull them apart to serve warm with flaky sea salt.


To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed. 
To Prepare and Freeze: assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed. 
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving. 
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe. 
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horizontal photo of Salted Honey Butter Parker House Rolls

{This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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  1. 5 stars
    These are hands down the best roll recipe. So simple and delicious. Everyone scarfs them! Question, has anyone tried this with oat milk? Just curious if it would work.

    1. Hey Molly,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Oat milk would be totally fine for you to use! ☀️xxT

  2. 5 stars
    I make these for every holiday now… one question I have is how do you get the honey butter to be more spreadable after melting and mixing honey? It doesn’t seem to turn back in to streadable butter..

    1. Hey Rick,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! You just have to let it cool for a while. Have the best week!🌸 xT

  3. Hi Tieghan!
    I’m planning on making these rolls for Easter and was curious about which pan size to use. The video shows a 8×8 or 9×9 pan, yet the recipe calls for 13×9. Should I cut the recipe in half to use in the smaller pan? Love all of your recipes that I’ve tried, which is a lot of them! Thanks for all you do!

    1. Hi Cindy,
      If you want to make the full recipe use a 9×13 pan, if you want to cut the recipe in half, use an 8 inch pan:) Please let me know if you have any other questions! xx

      1. 5 stars
        Thanks for responding Tieghan! I guess what threw me was that you have 12 rolls in and 8×8 pan in the video! Can’t wait to try them out!
        By the way, I recently made your Garlic Butter Creamed Spinach Salmon… It was WONDERFUL!

  4. 5 stars
    Someone brought it to a church dinner
    Oh oh yummy
    I had to have the recipe. Now time to make it n looks easier than the easy cinnamon roll recipe I have used for years

    1. Hi Thresea,
      Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!🌸 xT

  5. 5 stars
    These are the BEST! Every single time I make them, someone wants the recipe. They are delicious, easy, and addictive and have become my family’s favorite!

    1. Hi Lynda,
      Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx

  6. 5 stars
    I have made these rolls several times, and hands down the best rolls I have EVER had! I don’t understand how anyone had issues with the recipe. You are a genius and these are my family’s FAVORITE!!! Thank you for such a delicious recipe.

    1. Hey Lara,
      Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

  7. No complaints about this one!! Mine took about an hour to rise but that is probably because I live in Utah and it’s cold. Don’t even think about skipping the honey butter on top when they are out of the oven + the flakey salt on top… makes the recipe perfection! Will be making these more often.

    1. Hi Abbie,
      Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT

    1. Hi Katie,
      Yes, that will work well for you. Let me know if you give the recipe a try, I hope you love it!! xTieghan

  8. 1 star
    I prefer to measure out my ingredients by weight when baking, and the metric ingredient instructions are way off.
    A huge waste, and after dumping the batch in the trash I went to the comments to see others have expressed the same issue with this particular recipe, and the response just says “thanks for letting me know” – yet the issue wasn’t fixed?
    I have been a long time fan of HBH, but have also had similar issues on other recipes with unclear instructions and/or incorrect measurements, so this has really left a sour taste in my mouth.

    1. Hi Megan,
      You should be able to follow the recipe as is:) I hope you love the rolls, let me know if you have any other questions! xTieghan

  9. Attempting to make these now. However, urmetric weight is wrong. I prefer to use a scale w my baking and it says 847g. Thats way more than 3 1/2cups.
    Im super excited to try these, just wanted u to know about this error.

  10. 4 stars
    I have never attempted making rolls and these were delicious and easy. I would use a bigger pan next time as I was going by your video which showed a smaller square pan. Also the written recipe said to use melted butter mixed with honey but the video showed softened butter and honey spread on the rolls. I was disappointed to have to waste the melted butter and honey. You may want to make a correction to your recipe. I would definitely make these again.

    1. Hi Penny,
      Awesome!! Love to hear this recipe was a winner, thanks for making it. It works with melted or softened butter. Have the best week:) xT

    2. 5 stars
      Hey Penny! I found that my melted butter when mixed with raw honey actually became softened after like 30 mins! Rolls we delish 🙂

  11. 5 stars
    Great recipe. I’m not a bread/roll baker but made these rolls for Thanksgiving. They were a huge hit! A keeper. Thank You

    1. Hey Julie,
      Thanks for giving the recipe a try, sorry what do you mean rough on top? Was there anything you may have adjusted in the recipe? Let me know! xTieghan