Salted Honey Parker House Rolls

Salted Honey Parker House Rolls

This salted honey Parker House rolls recipe is a modern update on a classic recipe! The Parker House rolls are light, fluffy, and drenched in a generous amount of salted honey butter. The honey, sea salt, and salted butter together makes an utterly addicting salty-sweet flavor combo that works well as a side dish to almost every main!

What are Parker House rolls?

First things first—what’s a Parker House roll, anyway? Parker House rolls are a type of dinner bread roll with a distinct, folded “pocketbook” shape. They were invented in the 1870s in Boston’s famed Parker Hotel (now known as the Omni Parker House). Rumor says they were invented by an angry pastry chef who threw unfinished dough into the oven, resulting in the rolls’ unique folded appearance. You can learn more about their history in this article by New England Today.

Why You Should Make This Salted Honey Parker House Rolls Recipe

Here are all the reasons to make salted honey parker house rolls:

These salted honey Parker House rolls are a modern update on a classic recipe.

Earlier, I wrote that the original Parker House rolls have a distinct “pocket book” shape similar to that of a Chinese bao bun. However, my salted honey Parker House rolls do NOT have this folded shape.

Instead of folding the dough, I roll the dough into small balls to make more traditional dinner buns. I find that doing so allowed the Parker House rolls to soak up the salted honey butter topping more easily!

This salted honey Parker House rolls recipe are designed to be made ahead.

I love making bread and yeasted baked goods like babka, cinnamon rolls, and more. That being said, I DON’T love how long the recipes take to make. Almost all bread recipes instruct you to proof the dough for at least 1 hour to let the bread rise. Others require at least two 1-hour sessions! As a result, a yeasted dough recipe will easily keep you in the kitchen for at least 2 hours.

But what if I told you there was a better way? When writing my cookbook, Weeknight Baking, I discovered that you could break the work up overnight. That is, you would make the dough the night before planning on baking the bread and stick it in the fridge to rise slowly in its cooler temperature. The next morning, the dough would be proofed and ready for the next stage of rising and baking. Dividing up the work this way meant you wouldn’t be stuck in your kitchen waiting for the dough—you could get other things done (like get a good night’s sleep, lol).

But what does that mean for these salted honey Parker House rolls? Well, I usually like to serve them as a side with Thanksgiving dinner. I make the dough the night before, and proof the dough in the refrigerator overnight. On Thanksgiving, I shape the rolls and let them rise again for their second proofing while I prepare the other menu items. Doing so saves me time and allows me to focus on the other recipes!

That being said, these salted honey Parker House rolls can easily fit into any schedule.

I get it—waiting overnight for bread isn’t for everybody. So if you want to make the rolls all in one day, I got you! Be sure to check out my recipe tips for more instructions on how to make these salted honey Parker House rolls without an overnight proof.

Salted Honey Parker House Rolls Ingredients and Substitutions

Now that I’ve convinced you to make this salted honey parker house roll recipe, here’s everything you need to make them:

Shopping List for Salted Honey Parker House Rolls

Be sure to scroll down to the recipe card for the exact ingredient quantities:

• active dry yeast
• whole milk
• salted butter
• honey
• kosher salt
• large eggs
• all-purpose flour
• flaky salt

And let’s talk about some key ingredients and potential substitutions:

Active Dry Yeast

You need 1 (2 ¼-teaspoon) packet of active dry yeast to make these salted honey Parker House rolls.

Can I use instant yeast instead?

Yes, but you will need to change the way you activate the yeast and mix it into the dough.

First of all, active dry yeast and instant yeast are activated at different temperatures. In general, recipes instruct you to activate active dry yeast with ingredients that are heated to between 110° and 115°F, and instant yeast with ingredients that are heated to between 120° and 130°F.

Second, in addition to these different activation temperatures, active dry yeast and instant yeast need to be activated in different ways. Bakers activate active dry yeast by soaking it in warm water with a little bit of sugar. Instant yeast, on the other hand, can be added directly to dry ingredients (like you would baking powder or baking soda) without needing to be soaked beforehand.

So, if you’re planning on using instant yeast in these salted honey Parker House rolls, mix the yeast in with the flour. Follow the recipe instructions to add the flour mixture to the wet ingredients, and knead the resulting dough accordingly.

Salted Butter

You need 1 stick (4 ounces or 113 grams) salted butter to make these salted honey parker house rolls.

Can I use unsalted butter instead?

Although baking recipes usually call for unsalted butter, I like to use salted butter when I’m trying to emphasize salty flavor in baked goods like these salted honey Parker House rolls.

But yes, if unsalted butter is all you have available, no worries! You can use the same amount of unsalted butter for salted butter in the recipe. There is no need to add any additional salt, either.

Kosher Salt

You need 1 ½ teaspoons kosher salt to make these salted honey parker house rolls.

Why You Should Use Kosher Salt When Baking

I like to use kosher salt (as opposed to table salt) when baking. Its larger crystals make it difficult to confuse with granulated sugar. However, not all kosher salts are created equal. Some kosher salts have smaller granules than others, which will result in saltier tasting baked goods.

For consistency, I recommend sticking to one brand, and one brand only: Diamond Crystal kosher salt. It’s the only brand of salt I use when I develop recipes for Hummingbird High. Why? Diamond Crystal kosher salt is one of the few 100% pure salts in the grocery store. Other brands have additives that can add unexpected flavors to your desserts.

I can’t find Diamond Crystal kosher salt. Is Morton’s Coarse kosher salt okay?

Yes, with reservations. Morton’s Coarse kosher salt granules are much smaller, denser, and crunchier than Diamond Crystal. According to this Food52 article, the two are different shapes and sizes because of how they’re made. Morton’s is made by flattening salt granules into large thin flakes by pressing them through high-pressure rollers, whereas Diamond Crystal is formed by a patented method in which “upside-down pyramids [are] stacked one over the next to form a crystal.” You can even see a visualization of the different sizes in this Cook’s Illustrated article.

Okay, but what does that mean, exactly? 1 teaspoon of Morton’s will taste saltier than 1 teaspoon of Diamond Crystal. Wild, right? So if you follow my recipes exactly as they are written but use Morton’s instead of Diamond Crystal, the results will come out saltier. In fact, sometimes they will come out TOO salty. So if you’re using Morton’s instead of Diamond Crystal, reduce the salt in the recipe by half.

Want to learn more about Diamond Crystal versus Morton’s Coarse kosher salt? Definitely check out the Food52 and Cook’s Illustrated articles I linked to above, as well as this Taste article.

I can’t find Diamond Crystal OR Morton’s Coarse kosher salt. Can I just use table salt?

Yes, with reservations. If you use table salt, you’ll need to reduce the recipe’s salt quantity by half.

If you read my little essay about Diamond Crystal and Morton’s, you learned that Diamond Crystal kosher salt granules are larger than Morton’s kosher salt granules. The same principle applies to table salt versus kosher salt. Table salt granules are much smaller than kosher salt granules. As a result, 1 teaspoon of table salt tastes much saltier than 1 teaspoon of kosher salt… simply because it can hold more granules! Wild, right?

So if you follow my recipes exactly as they are written but use table salt instead of kosher salt, the results will come out saltier. If you’re using table salt instead of kosher salt, I recommend reducing the salt in the recipe by half. 

How To Make Salted Honey Parker House Rolls

Here are the basic steps to make salted honey Parker House rolls from scratch:

First, make the dough.

1. First, prep the ingredients for the dough. (Prep Time: 10 minutes)
   For this recipe, it’s important that all its ingredients are at the temperature listed in the recipe. Why? First of all, remember that yeast is a living thing. If you activate the yeast with water that’s too warm, you might accidentally kill the yeast and end up with a dough that doesn’t rise.
   
   However, on the flip side, the yeast won’t activate if other ingredients—like the milk and egg—are too cold. So, to really set yourself up for success, take the extra 5 minutes to make sure all the ingredients are measured out and are at the right temperatures!
   
   
2. Next, activate the yeast. (Work Time: 5 minutes)
   In a small liquid measuring cup, whisk together the water and yeast. Set aside for 5 minutes, or until bubbly and foamy, while you prep the other ingredients.
   
   
3. Then, make the dough. (Work Time: 10 minutes)
   Once the yeast is foamy, make the dough. Whisk together the milk, melted butter, honey, and salt. Add the yeast and egg, then the flour. Mix with a rubber spatula until a shaggy dough forms, and then knead for 5 minutes. After 5 minutes, the dough will be smooth and elastic, but still sticky. That’s totally normal, I promise!
   
   
4. Let the dough rise. (Rise Time: Overnight)
   Once the dough is ready, cover the bowl with plastic wrap and stick it in the refrigerator. The fridge’s cooler temperature enables the dough to rise at a slower pace than it otherwise would at room temperature. The next morning, you end up with a perfectly risen dough that’s perfect for shaping and baking!

Then, shape the salted honey Parker House rolls.

1. Shape the dough into rolls. (Work Time: 10 minutes)
   For beginner bakers, shaping the dough is the most time-consuming and challenging part of this salted honey Parker House rolls recipe. Punch down the dough and divide it into 12 even portions. You can eyeball it, but I like to use a digital scale to weigh out the dough (each bun requires 2.5 ounces or 71 grams of dough).
   
   Once you’ve divided the dough, roll each piece into a small ball. The easiest way to do it is to roll the dough between your palms like you would Play-Doh. However, there are also a ton of YouTube tutorials online that demonstrate different methods. I’m partial to this pinching and claw rolling method myself.
   
   
2. Let the dough rise again. (Rise Time: 1 hour)
   Place the buns on a greased baking pan or sheet pan. Cover with plastic wrap and let rise in a warm, draft-free spot for 1 hour. Halfway through this rise time, preheat the oven to 375°F. That way, the oven is ready to go right when the rolls are finished proofing!

Finally, bake the rolls and make the salted honey topping.

1. Eggwash the rolls. (Work Time: 5 minutes)
   Make the eggwash by whisking together 1 large egg and 1 teaspoon of water. Use a pastry brush to brush the mixture on top of each roll. Be careful not to push on the rolls too hard—you don’t want to deflate them!
   
   
2. Bake the rolls. (Bake Time: 30 minutes)
   The buns don’t need a lot of time in the oven. Bake the buns for 30 minutes, or until the edges are golden brown. A skewer inserted into the center of a roll should come out clean. You can also use a thermometer to test for doneness—when done, the center of each roll should read 200°F.
   
   
3. While the rolls are baking, make the salted honey topping. (Work Time: 5 minutes)
   When there’s 5 to 10 minutes left on the oven timer, make the salted honey topping. In a small saucepan over medium heat, melt the butter for the topping. Whisk in the honey for the topping to combine. Keep the mixture warm over very low heat until the rolls are ready.
   
   
4. Drench the rolls. (Work Time: <5 minutes)
   After pulling the rolls out of the oven, immediately brush the top of each roll with the salted honey topping. It will seem like there’s too much of it, but just keep brushing the rolls repeatedly until they absorb the topping. That’s the secret to super tasty and delicious salted honey Parker House rolls!

Salted Honey Parker House Rolls Recipe Troubleshooting and FAQ

FAQ: Equipment to Make Salted Honey Parker House Rolls

Help! I don’t have a stand mixer. Can I still make these rolls?

Absolutely! Instead of using a stand mixer, knead the dough by hand until it is smooth and elastic. The recipe instructs you to knead it for 10 minutes in a stand mixer; however, you may need to do a few minutes of extra kneading when doing it by hand.

What kind of baking pan did you use?

Although I used this specialty 6 x 8-inch roasting pan, you can actually bake the buns in a variety of pans. I recommended a 8- or 9-inch square baking pan in the recipe, but you can use whatever you prefer. In the past, I’ve made similar bun/roll recipes in a 10-inch cast iron skillet, and a 10-inch round deep dish pie plate.

FAQ: Salted Honey Parker House Rolls Recipe Troubleshooting

Help! My rolls didn’t rise and/or don’t look as tall and fluffy as yours. They are much smaller and denser. What did I do wrong?

First things first: did you pay attention to the temperature of the ingredients listed in the recipe? I mentioned earlier that, for these rolls, it’s super important to prep your ingredients to the temperature listed in the recipe. If the water or butter is too hot, it will kill the yeast—your rolls won’t rise and/or be as tall and fluffy as mine. If the milk and eggs are too cold, it won’t activate the yeast—your buns won’t rise and/or be as tall and fluffy as mine, either.

Second: did you proof the dough right? Typically, bread recipes for buns and rolls like these salted honey Parker House ones need to be proofed twice. The second rise allows the rolls to develop an airy crumb, with a light and chewy texture that is the hallmark for good bread. If you don’t proof the rolls properly, especially during the second rise, they’ll come out small and dense.

So how do you tell if you’ve proofed the dough right? Press the top of a roll gently with your finger. If the dough springs back right away, it needs to be proofed more. But if it springs back slowly and leaves a small indent, it’s ready to bake! You can learn more about this troubleshooting process in this Cook’s Illustrated article.

FAQ: How To Store Salted Honey Parker House Rolls

How To Store Salted Honey Parker House Rolls

The rolls can be stored in an airtight container or zip-top bag at room temperature for up to 2 days.

Can you freeze these salted honey Parker House rolls BEFORE Baking?

Yes! Follow the instructions to make the dough, proof it the first time around, then shape it into rolls. After shaping the rolls, place them on a sheet pan, loosely cover with plastic wrap, and freeze or at least 4 hours or until frozen solid. Transfer the rolls to a ziptop bag and freeze for up to 1 year.

When ready to bake, arrange the frozen rolls in an 8-inch square pan.  Let the rolls come to room temperature and double in size, then follow the recipe’s instructions to egg wash the buns, bake them, and make the salted honey topping. But let me warn you now—this takes a decent amount of time, especially if your kitchen runs cold. I actually defrost my frozen buns by letting them sit and rise at room temperature overnight. In the morning, I find that the rolls are perfect for baking.

Can you freeze these salted honey Parker House rolls AFTER Baking?

Yes! You can freeze the rolls after they’ve been baked. Tightly wrap any leftover rolls in plastic wrap. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and rewarm in the oven or microwave.

More Rolls

• Everything Pretzel Parker House Rolls
• Hawaiian Sweet Bread Rolls