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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®.
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.
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.
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!
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.
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!
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
Servings: 12 rolls
Calories Per Serving: 290 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 3 1/2 cups all-purpose flour plus more if needed
- 1 packet Fleischmann’s® Rapid Rise Yeast
- 1/2 teaspoon kosher salt
- 1 cup warm whole milk
- 3 tablespoons honey
- 4 tablespoons salted butter at room temperature
- 1 large egg at room temperature
- flaky sea salt for topping
Honey Butter
- 6 tablespoons salted butter melted
- 3 tablespoons honey
Instructions
- 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 9×13 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.
Notes
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.
{This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
This is a family favorite recipe and 1 grandson ask for the rolls with frosting on top.
I have adapted them for cinnamon rolls and they are sooo good. I used brown sugar and cinnamon inside and then a simple frosting drizzled over them. I baked them for about 15 -20 mins.
Thank you for great recipes
Hi Nancy,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
Made these for Thanksgiving and they are wonderful and super easy! Did an additional batch gluten free (cup 4 cup flour) and they were also fabulous. I am going to use this recipe and convert to cinnamon rolls for Christmas morning! Thanks for this wonderful recipe! It’s a keeper!
Hey Mary,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
Hi, do I need a stand mixer to make these rolls? I’m traveling and don’t have mine with me
Hi Sarah,
You can mix with a wooden spoon and knead by hand. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi is this a 9×9 or 9×13 pan? Recipe says 9×13 but video looks like 9×9. Thanks!
Hi Lauren,
Please use a 9×13 pan. I hope you love the recipe, please let me know if you give it a try! xTieghan
These were amazing!!!! Family favorite!!
Hi Lauren,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
These were literally the best thing I’ve ever made in my life. I am not exaggerating in the slightest!! Seriously cannot go wrong with these. Thank you SO much for sharing, Tieghan.
Hi Angel,
Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan
Thanks for the notes at the end, very helpful! I’m planning to “prepare and freeze” the rolls, but I’m not sure if I’m supposed to let the rolls rise in step 5 before placing them in the freezer or place them straight in the freezer and let them rise once I’m ready to bake?
Hi Marissa,
Yes, let them rise, so make them through step 5:) I hope you love the recipe, please let me know if you give the recipe a try! xTieghan
Can I roll up like a log like you do for cinnamon rolls and then cut that way? Or does it have to be individual pieces?
Hi Debbie,
Either way will work:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
What is the best way to store them after they are made? Sorry if it says and I missed it somewhere.
Thanks!
Hi Chelsea,
I just store in an airtight container on the counter. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I think I messed up on recipe dough did not combine. It is really just putting all ingredients in mixer and letting it do the work ? Attempting to try again tomorrow. Hopefully better luck! Any tips
Hey Lindsay,
Well yes, but the yeast is important. What kind of yeast did you use? Let me know how I can help! xTieghan
The recipe needs a little tweaking. It’s not sweet enough, but it could also be the type of honey I used. I used natural organic honey, would love to know if that makes a difference and if I should had more honey or add in sugar.
Hey Angie,
Thanks for giving the recipe a try, these really aren’t meant to be very sweet:) xTieghan
I’ve made these several times and people LOVE them. The honey flavor is there but isn’t too strong. Be aware they do puff up hugely, so when you roll them make them smaller than you think you need to. Also, the recipe says melted butter and the Instagram video shows softened–I’ve done it both ways and I personally prefer melted because it’s a little easier to drizzle on and soaks in nicely.
Hey Gail,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Love love love these! This was such a fun and delicious new recipe to try. I made them for Thanksgiving and we’re having them again tonight… my family just can’t get enough!
Hey Keli,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan
Recipe calls for a 9×13 pan but video shows a square pan—should the rolls be touching each other once they’re puffed up?
Thanks!
Hey Allie,
Yes, the rolls will be touching each other, I would use a 9×13 pan. I hope you love the recipe, please let me know if you give it a try! xTieghan
I am very new to baking bread. Can I double or triple this recipe? Or, do I need to make 2-3 separate batches? If the latter, can I put all the pans in the oven at once to back together?
Hey there,
For best results, I would make separate batches, but you should be totally fine to bake them together. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’m doing a test run for Christmas dinner and I love the flavor but they are taking almost twice as long to cook through. Any suggestions on what I can possibly tweak to get a better cooking time. I did half the batch in ceramic and half in a metal pan with the same extended time needed.
Hey Melanie,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! Unfortunately, all ovens are different, so it could just be that. Are you baking both pans at once? I would try one at a time. xTieghan
Hi! Love the recipe, just wanted to point out that when I clicked on the conversion to Metric, it converted 3 1/4 – 3 1/2 cups all-purpose flour to 843.75 g which I think is way more than needed.
Thanks!
Hey Andie,
Thanks for letting me know, unfortunately it’s the computer system that converts the measurements. xTieghan
It’s a cute presentation but the way you roll it makes 1/3 of the amount of rolls that the original recipe makes (12 rolls vs 3 dozen).
Hey there,
Did you try the recipe? You should have 12 rolls. Please let me know if I can help in anyway! xTieghan
My daughter made these on Thanksgiving and they were amazing! Everyone loved them! She subbed out the milk for oat milk and it worked out perfectly! Delish!:)
Hey Madi,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan