Comment on Salted Honey Parker House Rolls by Adrianna Adarme

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These Salted Honey Parker House Rolls are iconic, light and fluffy. They’re baked up until perfectly puffy and brushed with honey butter and topped with flakey sea salt. Serve them with Creamy Baked Macaroni and Cheese, Cranberry Sauce and Butterscotch Pumpkin Pie.

For the rest of the ingredients, please refer to the recipe index card below!

Ingredients for Salted Honey Parker House Rolls.

You can make these with active dry yeast by activating the dry yeast in the lukewarm milk. To do so, warm the milk and honey over medium low-heat (don’t add the butter yet). Add it to a small bowl. Pour and mix in the active dry yeast and let it stand for 5-8 minutes. It will foam up and be very alive. Pour in the melted butter and proceed with the recipe.
***Note: If you’re using active yeast vs. instant, it may take a bit longer to get the rolls to double in size. Just go by the size versus the time. When I use instant it takes less time.

These are best the day of. But you can make them the day ahead. Refer below to some alternatives on how to make them ahead. We have options!

These have been tested with honey and the best results will be with honey. But you could replace it with two tablespoons of granulated sugar.

To rewarm them, wrap them in foil in a 200 degrees F oven for 10 minutes. You can serve them with softened butter.

You can simply use kosher salt or your favorite salt. Just use a pinch after you apply the honey butter.

These French Onion Rolls are filled with gruyere and caramelized onions. These Garlic Twist Rolls have garlic, herbs and butter in them.

Salted Honey Parker House Rolls on counter.

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Rolls:

For Egg Wash:

For Honey Butter:

To Make the Dough:

To Assemble the Rolls:

To Make the Honey Butter:

To Store and Reheat these Rolls:

The substitution for instant yeast to active dry yeast (for this recipe) is 1:1 (14 grams of total yeast).

If you’re not using the package of instant yeast and instead have a jar, you’ll be using 14 grams total of instant yeast. (Each envelope weighs 7 grams.)

To make these ahead, you can make the dough the night before and let it rise in the fridge overnight. The following morning, divide and assemble the rolls, let the rolls rise until puffy (about 1 1/2 hours) and bake.
Before you put the dough in the fridge to rise, be sure to rub the surface of the dough with a bit of olive oil or cooking oil.
And be sure to wrap the bowl tightly with plastic wrap if letting it rise in the fridge overnight or else the dough could form a crust. These are best the day of.