Honey Butter Parker House Rolls

Soft, fluffy, buttery dinner rolls with a touch of honey — classic Parker House style, finished with a generous brush of honey butter.

Ingredients (makes about 12–16 rolls)

Dough

• 1 cup (240 ml) warm whole milk (about 110°F / 43°C)
• 2¼ tsp (7 g) instant or active dry yeast
• 3 Tbsp honey
• 1 large egg, room temperature
• 4 Tbsp (56 g) unsalted butter, softened
• 1 tsp salt
• 3½ cups (420 g) all-purpose flour (plus a little more if needed)

Honey Butter

• 6 Tbsp (85 g) unsalted butter, melted
• 3 Tbsp honey
• Pinch of salt (optional)
• Flaky sea salt for finishing (optional)

Instructions

1. Make the dough
   In the bowl of a stand mixer (or large mixing bowl), combine the warm milk, yeast, and 1 Tbsp of the honey. Let sit 5–10 minutes until foamy.
   Add the remaining honey, egg, softened butter, salt, and 3½ cups flour. Mix with the dough hook on low until a soft dough forms, then knead 5–7 minutes until smooth and slightly tacky. Add a little more flour only if the dough is very sticky.
2. First rise
   Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
3. Shape the rolls
   Punch down the dough and divide it in half.
   Roll each half into a roughly 12-inch square about ¼-inch thick.
   Brush the surface generously with some of the honey butter.
   Cut each square into 6 strips. Roll each strip into a coil (or fold traditional Parker House style by brushing with butter, folding in half, and pinching).
   Arrange the rolls seam-side down in a greased 9×13-inch baking dish or round pan, placing them close together for soft sides.
4. Second rise
   Cover and let rise until puffy, 30–45 minutes.
   Preheat the oven to 350°F (175°C).
5. Bake
   Bake for 18–25 minutes, until the tops are golden brown and the internal temperature reaches about 190°F (88°C).
6. Finish
   Immediately brush the hot rolls generously with the remaining honey butter. Sprinkle with flaky sea salt if desired.
   Let cool for a few minutes, then serve warm.

Tips

• For the classic folded Parker House look: cut circles or rectangles, brush with butter, fold in half, and arrange in the pan.
• These freeze well after baking — reheat in a low oven and brush with extra honey butter.
• Best eaten the same day, but leftovers stay soft for 1–2 days when stored airtight.

Soft, slightly sweet, and irresistible with the honey butter. Enjoy!