Salted Honey Parker House Rolls

Sweet, salty, and insanely addictive.

There’s nothing better than the smell of freshly baked bread wafting through your kitchen, and these salted honey Parker House rolls take it to the next level. Soft, buttery, and brushed with a sweet honey glaze before a sprinkle of flaky salt, they strike the perfect balance of sweet and savory. Whether you’re making them for a party or just because, these rolls are bound to be a hit.

I made them for a dinner party once, and they didn’t last 10 seconds on the table. People were practically fighting over the last one, and by the end of the night, I was being hounded for the recipe. The honey and salt combo makes them completely addictive—like, “I’ll skip dessert just for another roll” addictive. Plus, they’re easier to make than you’d think! A little patience while the dough rises, and you’ll be rewarded with the fluffiest, most addictive rolls ever. Let’s bake!

Details

Servings: 12 large rolls

Prep Time: 2 hours 30 minutes (including rising time)

Cook Time: 20-25 minutes

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Ingredients

For the Dough:

• 3/4 cup (180 ml) warm whole milk (around 110°F/43°C)

• 2 1/4 tsp (1 packet) active dry yeast

• 1/4 cup (60 g) honey (divided: 1 tbsp for yeast, 3 tbsp for dough)

• 3 1/4 cups (400 g) bread flour (plus extra for dusting)

• 1 tsp fine sea salt

• 1/4 tsp baking powder

• 2 large eggs (room temperature)

• 1 egg yolk (room temperature)

• 6 tbsp (85 g) unsalted butter, softened

For the Egg Wash:

• 1 large egg

• 1 tbsp whole milk

For the Honey Butter Glaze:

• 3 tbsp salted butter, melted

• 2 tbsp honey

• 1/2 tsp flaky sea salt

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Instructions

Activate the Yeast

1. In a small bowl, whisk together the warm milk, yeast, and 1 tablespoon of honey. Let sit for 5-10 minutes, until it becomes foamy. This ensures your yeast is active and ready.

Make the Dough

1. In a stand mixer fitted with a dough hook, combine the bread flour, salt, and baking powder. Mix briefly to combine.

2. Add the yeast mixture, remaining honey (3 tablespoons), eggs, and egg yolk. Mix on Speed 2 until a shaggy dough forms (about 1-2 minutes).

3. Gradually add the softened butter, one tablespoon at a time, allowing each piece to fully incorporate before adding the next.

4. Increase to Speed 4 (medium speed) and knead for 8-10 minutes, until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add 1 tablespoon of flour at a time, but avoid over-flouring to maintain a soft texture.

5. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size (about 1.5 hours).

Shape the Rolls

1. Grease a 9x13-inch baking pan with butter or oil.

2. Punch down the dough to release air and divide it into 12 equal pieces (about 75 g each).

3. Place the dough circle on a clean, unfloured surface (a slightly grippy surface works best). Gather the edges of the circle and pinch them together in the center, forming a small pouch. Flip the dough seam-side down and place it on the work surface.

4. Use light pressure to roll the dough ball in a circular motion, keeping constant contact with the surface. This creates tension on the outside of the dough and smooths out any seams or cracks.

5. Arrange the dough balls in the prepared pan, leaving a small gap between each roll for even expansion. Cover loosely and let rise for 45-60 minutes, or until puffy and touching.

Bake

1. Preheat your oven to 375°F (190°C).

2. Make the egg wash by whisking together the egg and milk. Brush it generously over the tops of the rolls for a deep golden finish.

3. Bake in the center of the oven for 20-25 minutes, or until the tops are golden brown and an instant-read thermometer inserted into the side of a roll reads 190°F (88°C).

Glaze the Rolls

1. While the rolls are still warm, whisk together the melted butter and honey. Brush generously over the tops.

2. Sprinkle flaky sea salt over the rolls for that perfect sweet-salty finish.

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Tips

• Bread Flour for Fluffiness: The higher protein content ensures chewy, soft rolls.

• Room Temperature Ingredients: Promotes even mixing and proper rising.

• Second Rise is Key: Ensures light, airy rolls with a pillowy texture.

• Honey Butter Glaze: Apply while the rolls are warm so they soak up the flavor.

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Storage

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Store for up to 5 days. Warm in the oven or microwave before serving.

• Freezer: Wrap individually in plastic wrap, then place in a freezer-safe bag for up to 2 months. Thaw and warm before serving.

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