Key Ingredients
Butter – Adds richness, classic flavor and tenderness.
Honey– Provides subtle sweetness and brown effect on the rolls.
Bread Flour – Gives structure and chew and amazing shape to the rolls.
Flaky Sea Salt – Enhances overall flavor and provides contrast to the sweet, buttery roll.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- The liquids should be warm, not hot. Milk and water should be around 110°F (43°C). Too hot and you’ll kill the yeast; too cool and it won’t activate properly.
- Use as flour sparingly. Bread flour is best for structure and chewiness, but add it gradually. Dough should be soft and slightly sticky—over-flouring can make rolls dense.
- Try and knead until the dough is smooth and elastic (about 8 minutes). If it’s sticky but holds together, that’s perfect. Under-kneading can lead to dense rolls.
- During the first rise, be sure to let the dough double in size. This can take 1–1.5 hours depending on your kitchen. A warm, draft-free spot helps yeast work efficiently. Sometimes when my kitchen is cold, I turn the oven on the lowest setting for like a minute or two, then turn the oven off and put the dough in. This helps encourage the rise!
More Recipes!
Here are some more bar recipes you might enjoy!
Pumpkin Cinnamon Swirl Sourdough
Apple Cider Loaf with Cinnamon Streusel
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Salted Honey Butter Parker House Rolls
Servings
12 rolls
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Equipment
Ingredients
Rolls
- 3/4 cup (180 ml) whole milk, warm (about 110°F / 43°C)
- 1/4 cup (60ml) water, warm (about 110°F / 43°C)
- 1 packet (2 1/4 tsp, 7 g) active dry yeast
- 2 1/2 (53 g) tbsp honey
- 1 large egg, slightly whisked
- 3 - 3 1/4 cups (375-405 g) bread flour
- 1 1/4 tsp salt (7 g)
- 4 tbsp (57 g) unsalted butter, softened
- eggwash (egg whisked with a little milk)
Salted Honey Butter
- 3 tbsp (14 g) butter, melted
- 1 tbsp (21 g) honey
- flaky sea salt
Instructions
Enable Step-by-Step Mode- In a medium saucepan over low/medium heat, warm the milk and water together until about 110°F (43°C). In a stand mixer bowl, pour the warm liquid in and sprinkle the yeast. Let it sit for 5–10 minutes until it becomes foamy, the yeast should be activating.
- Add the honey, the slightly whisked egg, and the softened butter to the bowl. Mix gently with a bread whisk. Attach the bread hook, turn the mixer on (slow speed) and slowly begin mixing the liquid mixture. Gradually mix in about 2 cups of flour and salt.
- Slowly increase the speed to low/medium. Then gradually add another cup of flour (in total 3 cups of flour should be added). After about 3-4 minutes of kneading, turn off the mixer and feel the dough. It should be a little sticky, but if it sticks to your fingers, add another 1/4 cup of flour, one tbsp at a time. You may need all 3 1/4 cups of flour. Note: I live in a very dry climate, so I only needed 3 cups of flour- however, if you live in a humid climate, you may need more flour and thats okay. The perfect consistency is tacky but not sticking to your fingers. In total, you should knead the dough for about 7-8 minutes.
- After kneading the dough, place it in a large bowl (greased with a tbsp of unsalted butter). Cover and let the dough rise for about 90-100 minutes (or until the dough has doubled in size). Important: Pay attention to the size of the dough, not the clock.
- Once the dough has doubled in side, punch it down to release the air and divide it into 12 equal portions. Note: I usually weigh my whole dough before dividing into smaller portions. Each roll of dough should be about ~65 grams, give or take. Shape each portion into a smooth ball and place them in a greased 9x9-inch baking dish or pan. Cover the shaped rolls with a towel and let them rise for 30–45 minutes. Rolls should be nice and puffy!
- Preheat the oven to 350°F (175°C). Brush the rolls with the eggwash then bake for 20–25 minutes, or until golden brown on top.
- While the rolls are baking, work on the honey butter. Place butter in a small saucepan, melt, add the honey and a sprinkle of flaky sea salt. Using a wooden spoon, mix for about 1-2 minutes, then, using a pastry brush lather the rolls with this delicious butter. Sprinkle with more sea salt if desired.
- This recipe is adapted from Hummingbird High
Made a double batch for thanksgiving and they turned out fantastic!
Hi Katie! Yay! Im so glad you and your tribe got to enjoy these for Thanksgiving! Thanks so much for sharing and also trying this recipe! Happy holidays! <3