Honey Butter Parker House Rolls

We all know that one person that eats only the inside of the bread, leaving the harder crust to the birds.  Shamelessly, I am that person.  I believe the best part of bread is always the soft, plush center.  

Being from Boston, Parker House Rolls are always on the holiday dinner table. While we switch up the bread options from year to year, the bread course is always of the Parker House variety.

Simply put, these rolls are GOOD.  While they are best served warm, I’ve been known to sneak a midnight roll after a long Thanksgiving day.  They have a sweet, floral taste from the honey, while the flakey sea salt makes this savory bread the perfect complement to every meal.

Yield 12 rolls

Prep time

15 Min

Cook time

20 Min

Inactive time

60 Min

Total time

1 H & 35 M

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Honey Butter Parker House Rolls

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Ingredients

Dough

• 3 1/2 cups all purpose flour
• 2 1/4 teaspoons instant yeast
• 1 teaspoon kosher salt
• 1 cup warm whole milk
• 3 tablespoons honey
• 4 tablespoons unsalted butter, at room temperature
• 1 large egg, at room temperature
• flake sea salt for topping

Honey Butter

• 6 tablespoons butter, at room temperature
• 3 tablespoons honey
• 1/2 teaspoon kosher salt

Instructions

1. In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, yeast, and salt. Add the warm milk, honey, the egg, and butter. Mix until the flour is completely incorporated, about 4-5 minutes. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes or up to a few hours.
2. In the mean time, in a small bowl, make the honey butter by combining butter, honey and salt until homogenous.
3. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish. Line with a sheet of parchment for easy removal.
4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 strips. Roll each strip into a coil and arrange seam side down in the prepared baking dish, in rows of 3.
5. Cover the dish and let the rolls rise for about 45 minutes, until they're puffy. Alternately, you can let the rolls sit in the fridge overnight.
6. Bake the rolls for 15-20 minutes, until they're golden brown. Remove them from the oven and brush with the remaining honey butter and flake sea salt.

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