Salted Honey Parker House Rolls
- Yield: 12 rolls 1x
Ingredients
Scale
Rolls:
- ¼ cup (57g) water, lukewarm (110–115°F)
- 2 ¼ tsp active dry yeast (1 packet) [1]
- pinch of granulated sugar
- 1 cup (227g) whole milk, room temp
- ¼ cup (57g) unsalted butter, melted & cooled to lukewarm (110–115°F)
- 1 Tbsp (21g) Honey Next Door Pure Raw Atlanta Honey
- 1 ¾ tsp kosher salt
- 1 large egg, room temp
- 3 ¾ cups (450g) all-purpose flour
Egg Wash:
- 1 large egg, room temp
- 1 tsp water
Salted Honey Topping:
- ¼ cup (57g) unsalted butter
- ¼ cup (84g) Honey Next Door Pure Raw Atlanta Honey
- Maldon Sea Salt Flakes
Instructions
- In a small bowl, gently whisk together lukewarm water, yeast, and a pinch of sugar. Leave undisturbed for 5–10 minutes until the mixture gets foamy.
- In the bowl of your stand mixer, whisk together milk, melted butter, honey, and salt. Add foamy yeast mixture and egg, mixing with a silicone spatula just until combined.
- Add flour, mixing with silicone spatula for 60–90 seconds until a shaggy dough begins to form.
- Attach dough hook, then knead on medium-low to medium until dough is smooth, 5–6 minutes.
- Turn dough out onto a lightly floured work surface. Knead with your hands for about 1 minute.
- Lightly grease a large bowl with neutral oil or baking spray. Form dough into a ball and place into bowl and roll around to coat all sides with oil. Cover bowl with beeswax wrap or cling film and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, 1 ½ hours.
- Grease your baking dish. Set aside.
NOTE: You could use a 9" x 9" pan, a 9" or 10" cake pan or pie dish, a 10" cast iron skillet, etc. We used this adorable ruffle heart ceramic pie dish. - After dough has doubled in size, punch it down to release excess gas build-up. Turn out onto a lightly floured surface and divide dough into 12 equal pieces (about 72g each).
NOTE: This is a great time to make use of the bench scraper from our Bread & Butter box! - Form dough pieces into rolls. (If this is your first time making rolls, we highly recommend watching Certified Master Baker Jeffrey Hamelman’s technique.)
- Place rolls into prepared baking dish, keeping ‘em evenly spaced apart.
- Lightly cover rolls with beeswax wrap or cling film and allow to rise in a warm place until visibly puffy, about 1 hour.
NOTE: Wondering if your rolls have proofed enough? Give one a wee poke with your finger. If indentation springs back slowly, buns are ready to be baked. If the indentation springs back quickly, rolls need to continue proofing. - Towards the end of your second proof, heat oven to 375°F.
- Whisk egg and water together, then egg wash your rolls.
- Bake for 25–30 minutes or until golden brown. (Internal temperature should be 190–200°F.)
- Transfer baking dish to wire rack or trivet.
- Melt ¼ cup (57g) butter, then whisk in ¼ cup (84g) honey. Using a pastry brush, brush all over rolls. Sprinkle tops with flaky sea salt.
NOTE: Yes, use ALL of the melted honey butter. It may seem like a lot while you’re brushing it on, but you’ll thank us later. - Serve immediately.
Notes
- If you’re like us and buy 1-pound bricks of yeast, use the yeast spoon from our Bread & Butter box to make measuring out 1 packet’s worth of yeast super easy!
Slightly adapted from: Michelle Lopez for Vermont Creamery
Cynthia
I have to hide these from my husband and kids they love them so much! These are really easy to make and the dough is a dream to work with. I lost track of time and accidently over proofed the dough on the second rise, I punched it down and did a 3rd rise and they still came out fabulous. I love that the internal tempature of the finished rolls is given, it takes out all the guess work to get get perfectly cooked rolls. You will not regret making these!
Becky at Fikabröd
Ha! That's so funny that you have to hide these from your family 😆 I don't blame you though, as these rolls are super delish. Thank you for your rating and review! 💕