These Salted Honey Butter Parker House Rolls are the soft, pull-apart dinner rolls I make when I want the whole table to go quiet with the first bite. They are plush, lightly sweet, and brushed with glossy salted honey butter that melts into every fold. If you love bakery-style rolls, this is the recipe to save.
Salted Honey Butter Parker House Rolls
Equipment
- 1 Stand mixer with dough hook or knead by hand
- 1 Rolling Pin
- 1 9×13-inch baking pan greased
- 1 Pastry Brush
- 1 Pizza Cutter or sharp knife
- 1 Instant-read thermometer (optional)
- 1 Aluminum foil (optional)
Ingredients
Dough
- 1 cup whole milk warm (105 to 110 F)
- 2.25 tsp instant yeast
- 3 tbsp honey for dough
- 1 large egg room temperature
- 6 tbsp unsalted butter melted and cooled
- 1.25 tsp fine sea salt
- 3.5 cup all-purpose flour add up to 3 3/4 cups as needed (420 to 470 g)
Salted Honey Butter Finish
- 0.5 cup salted butter melted
- 0.25 cup honey
- flaky sea salt to finish
Instructions
Make the Dough
- In the bowl of a stand mixer, combine the warm milk and honey. Sprinkle in the instant yeast and let sit 5 minutes until lightly foamy. If using active dry yeast (2 1/2 tsp), wait until fully foamy, 8 to 10 minutes.
- Whisk in the egg, melted butter, and salt. Add 3 1/2 cups flour and mix with the dough hook on low until a shaggy dough forms, about 2 minutes. If very sticky, add more flour 1 tablespoon at a time until the dough just clears the sides of the bowl.
- Increase to medium speed and knead 6 to 8 minutes until smooth, elastic, and slightly tacky. The dough should stretch thin without tearing. Hand kneading works too, about 8 to 10 minutes.
- Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm place until doubled, 60 to 90 minutes.
Shape and Bake
- Stir together the melted salted butter and honey until glossy. Keep warm and fluid.
- On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Brush generously with about one third of the honey butter. Using a pizza cutter, cut into 24 equal squares (about 3×3 inches). Fold each square almost in half so the top edge overhangs by about 1/2 inch; press along the fold to seal.
- Nestle the folded rolls in a greased 9×13 inch pan in 6 rows of 4. Brush tops lightly with a little more honey butter. Cover and let rise until puffy and touching, 30 to 45 minutes. Preheat oven to 375 F.
- Bake 18 to 22 minutes until deep golden on top and 190 to 200 F inside. If browning fast, tent loosely with foil for the last 5 minutes.
- Immediately brush hot rolls with the remaining honey butter. Sprinkle with flaky sea salt to taste. Cool 10 minutes, then serve warm.
Notes
Why You’ll Love This Salted Honey Butter Parker House Rolls
- Irresistibly soft and fluffy with a tender, pull-apart crumb.
- Classic Parker House fold for buttery layers in every roll.
- Easy to make ahead for holidays and gatherings.
- Balanced sweetness from honey with a salty finish.
- Foolproof instructions with pro tips from my kitchen.
Salted Honey Butter Parker House Rolls Ingredients & Substitutions
Makes 24 rolls. Bake in a greased 9×13 inch pan.
- Warm whole milk: 1 cup (240 ml), 105 to 110 F. Sub: 2 percent milk or unsweetened almond milk for dairy-light rolls.
- Instant yeast: 2 1/4 tsp (7 g). Sub: active dry yeast, 2 1/2 tsp, bloom until foamy.
- Honey: 3 tbsp for dough. Sub: granulated sugar, 3 tbsp.
- Large egg: 1, room temperature. Sub: 3 tbsp milk for an egg-free dough with slightly less richness.
- Unsalted butter: 6 tbsp (85 g), melted and cooled. Sub: neutral oil, 5 tbsp.
- Fine sea salt: 1 1/4 tsp. Sub: kosher salt, 1 1/2 tsp.
- All-purpose flour: 3 1/2 to 3 3/4 cups (420 to 470 g), as needed. Sub: bread flour for chewier rolls, start with 3 1/2 cups.
Salted Honey Butter Finish
- Salted butter: 1/2 cup (113 g), melted. Sub: unsalted butter plus 1/2 tsp fine sea salt.
- Honey: 1/4 cup.
- Flaky sea salt: to finish.
Step-by-Step Instructions to Make Salted Honey Butter Parker House Rolls
Warm the milk and awaken the yeast
In the bowl of a stand mixer, combine warm milk and honey. Sprinkle in instant yeast and let sit 5 minutes until lightly foamy. If using active dry yeast, wait until it is fully foamy, about 8 to 10 minutes.
Mix the dough
Whisk in the egg, melted butter, and salt. Add 3 1/2 cups flour. Mix with the dough hook on low until a shaggy dough forms, 2 minutes. If very sticky, add more flour 1 tbsp at a time until the dough just clears the sides of the bowl.
Knead until smooth
Increase to medium speed and knead 6 to 8 minutes until smooth, elastic, and slightly tacky. The dough should stretch thin without tearing. Hand kneading works too, about 8 to 10 minutes.
First rise
Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm place until doubled, 60 to 90 minutes.
Make the salted honey butter
Stir together melted salted butter and honey until glossy. Set aside, keeping warm and fluid.
Roll out, butter, cut, and fold
Lightly flour your surface. Roll the dough into a 12×18 inch rectangle. Brush generously with about one third of the honey butter. Using a pizza cutter, cut into 24 equal squares, roughly 3×3 inches. To shape Parker House style, fold each square almost in half so the top edge overhangs by about 1/2 inch. Press a fingertip gently along the folded edge to seal.
Pan and second rise
Nestle the folded rolls in a greased 9×13 inch pan in 6 rows of 4. Brush the tops lightly with a little more honey butter. Cover and let rise until puffy and touching, 30 to 45 minutes. Preheat oven to 375 F.
Bake
Bake 18 to 22 minutes until deep golden on top and 190 to 200 F inside. If browning fast, tent loosely with foil for the last 5 minutes.
Finish with honey butter and flaky salt
Immediately brush hot rolls with the remaining honey butter. Sprinkle with flaky sea salt to taste. Cool 10 minutes, then serve warm.
Tips for Success
- Use a thermometer. Milk at 105 to 110 F keeps yeast happy.
- Weigh your flour if possible. Start with 420 g, add only as needed for a soft dough.
- Room temp egg and cooled butter help the dough rise evenly.
- Windowpane test. A thin, stretchy sheet signals proper gluten development.
- Make ahead. Shape, cover, and refrigerate up to 16 hours. Bring to room temp and rise before baking.
Variations of Salted Honey Butter Parker House Rolls
- Herb and garlic: Stir 1 tsp garlic powder and 2 tbsp minced chives or parsley into the honey butter.
- Maple brown butter: Swap honey with maple syrup and use browned butter for nutty depth.
- Everything spice: Sprinkle everything bagel seasoning on top after the final honey butter brush.
- Whole wheat blend: Use 1 cup white whole wheat flour plus 2 1/2 cups AP for a slightly heartier roll.
Serving Suggestions: What to Pair with Salted Honey Butter Parker House Rolls
- Holiday mains: Roast turkey, beef tenderloin, glazed ham, or herb roast chicken.
- Cozy bowls: Creamy tomato soup, chicken noodle soup, beef stew, or chili.
- Simple spreads: Whipped butter, cinnamon honey butter, or berry jam for brunch.
- Salad night: Crisp Caesar or fall salads with apples and blue cheese.
Storage & Reheating Instructions
- Room temperature: Store airtight up to 2 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw at room temp.
- Reheat oven: 300 F for 8 to 10 minutes, covered with foil to keep soft.
- Reheat microwave: 10 to 15 seconds per roll with a damp paper towel to restore steam.
- Make-ahead dough: Refrigerate shaped rolls up to 16 hours. Or freeze unbaked shaped rolls, thaw in the fridge overnight, rise, then bake.
Memories Made Around the Table
I learned the Parker House fold from a bakery mentor who said to tuck a little kindness into each roll. Brushing on that warm honey butter and hearing the happy silence at the table is still my favorite holiday moment.
FAQs
What makes Parker House rolls different from regular dinner rolls? Parker House rolls are folded with butter inside, creating a signature seam and layered tenderness you can pull apart.
Can I use bread flour? Yes. Bread flour makes a slightly chewier roll. Start with 3 1/2 cups and add only as needed to keep the dough soft.
Do I need a stand mixer? No. Hand kneading works well. It will take about 8 to 10 minutes to achieve a smooth, elastic dough.
Can I double the recipe? Absolutely. Bake in two 9×13 inch pans or on two rimmed sheet pans.
Can I make them without egg? Yes. Replace the egg with 3 tbsp milk. The rolls will be slightly less rich but still soft and delicious.
Final Thoughts
With their shiny salted honey butter finish and soft layered crumb, these rolls make any meal feel special. If you try them for a holiday, you might never skip them again.