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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!}
I did the same thing as you with the yeast, Madalyn!! Did yours turn out?? Wondering if I should just start over 😭😭
Do you think these will be ok if I just form them into rounds and let them rise(ie if I skip the roll out and roll up steps)?
Hi Brooke,
Sure, I don’t see why not! I hope this recipe turns out well for you, please let me know if you give it a try! xx
Great sweet and salty roll! Keeps it pretty simple to add a fresh roll to Thanksgiving dinner.
Hi Elyssa,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
Not sure about these. 9x 13 pan the rolls do not touch like in your video. You said you halted the recipe ? It was hard to roll out 2 12×12 squares w little dough . Then the rolls were laid in the pan and didn’t touch. Hope this works out !
Hi Jan,
So sorry, I’m not sure what you mean….did you halve the recipe? Did you allow the dough to rise? What do you mean with little dough? Let me know how I can help! xx
Hi Tieghan!! Should I bake this covered or uncovered in the oven?
Hi Rose,
You will bake these uncovered. Please let me know if you have any other questions! xT
Sorry. You stated that in your video you had halved the recipe so that was why the rolls fit in a pan that looked like it was square. In your recipe you said to put rolls in a 9×13 pan. I did. They didn’t touch each other but I did let them rise for about an hour on top of a warm oven The rolls still didn’t touch each other but they did bake well and everyone enjoyed them. I was worried since they looked nothing like your video !
So glad they turned out for you!!
If I made it with active dry yeast but followed the recipe as if I was using rapid rise yeast, will it still turn out okay?
I’m done and rolling and just realized I did not let it sit with the warm milk before I mixed it all together.
Hi Madalyn,
You need to let the yeast proof in the warm milk if you are using the active dry yeast:) Let me know how they turn out! xx
Made a trial batch and had to work out some kinks but then they came out delicious.
What is the best way to reheat once they’ve been baked?
Hi Jessica,
Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! You can reheat on low in the oven covered with foil. xT
How much should the dough rise? I’ve got mine covered but it doesn’t look like it has risen at all.
Hi there,
The dough should double in size. Is the dough sitting in a warm spot in your kitchen? I hope they turn out well for you! xx
I noticed the recipe says to make honey butter using melted butter but you seem to use softened butter in your video. Any difference? I used melted today and thought it was lovely!
Hey Rachel,
Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! Either way is just fine:) xT
Will doubling the recipe throw anything off?
Hey there,
If you can do two batches rather than doubling I think that would work best for you! I hope you love the recipe! Happy Thanksgiving! xTieghan
Excited to make these! In the directions you say 9×13 pan but it looks like you use a square pan in your video. Does that matter?
Hi Nicole,
I would do a 9×13 pan for best results:) I hope this recipe turns out well for you, please let me know if you give it a try! xx
I just finished making these on a 9×13 but they have a looot of space leftover in the pan! Hoping once they rise overnight in the fridge it’s alright 🙂
I hope they are delish!!
Even before baking they already smell amazing!
Love to hear this:)
Hello! Has anyone tried this recipe with bread flour? Or should I stick with all purpose?
Hey Missy,
If you have all purpose flour, I would use that:) Please let me know if you have any other questions, I hope you love this recipe! Happy Thanksgiving! xx
Hi Tieghan!
Question: I forgot to halve the dough and mad 6 rolls instead of 12. Can I still bake the rolls like this? Any suggestions?
Hi Keira,
So sorry, I’m not sure what you mean, can’t you just cut them? Let me know how I can help! xx
Can I substitute something else for the potato flour?
Hi Cheryl,
You can use all purpose flour. Please let me know if you have any other questions, I hope you love this recipe! xx
If I prep these the night before, how long can i keep them in the fridge? Want to serve them warm if possible! 🙂
Hi Jamie,
Go ahead and follow the make ahead instructions listed above:) Please let me know if you have any other questions! xT
So could i leave the dough in the fridge 15 + hours? 🙂
Yes:)
WARNING WARNING WARNING!! The metric ingredients here are way off. One cup of flour weighs 120 – 125 grams depending on your source, meaning, at most, the flour called for in this recipe should be 432 grams. Yet, when toggled to metric above, the flour measurement is a whopping 843 grams.. nearly twice what it should be.
I am an experienced baker of yeast breads and should’ve caught this discrepancy. I am also a busy and tired Mom. I didn’t even look at cup measurements, instead going on autopilot and using grams and a scale as one always should with flour. I also doubled the recipe. Ouch! 1687 grams of flour, about 14.5 cups worth, along with milk, butter, eggs and the rest had to go in the trash.:(
Please fix this conversion issue. I don’t pass all the blame here.. yes I should’ve caught it, but I also trust this site to not steer me wrong, and to streamline the cooking process.. especially at the holidays.:(
Any thoughts on if these will work well with a GF flour? (fingers crossed!)
– A Summit Cty fan 🙂
Hi Amy,
Yes, you can use an equal amount of gluten free flour. I hope you love this recipe! Happy Thanksgiving! xx
Will it turn out if I use skim milk?
Hi Emma,
Yes, that will work for you:) xx
Hi Melissa,
I am SO SORRY about this!! Unfortunately, I always recommend that you use your own personal calculator for conversions. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! I can look into getting the metrics removed for this specific recipe. Again, my apologies. xT