Salted Honey Parker House Rolls

These Salted Honey Parker House Rolls are so fluffy and light. They’re baked up until perfectly puffy and brushed with honey butter and topped with flakey sea salt. 

Salted Honey Parker House Rolls plated

This year looks and feels a bit different. I’ve been thinking a lot about sharing and giving more than ever before. This recipe bakes up a pretty big batch (15 rolls) so I think taking half the batch and giving it to a neighbor or someone that might need some delicious rolls in their life, sounds like something lovely. 

I’m planning on doubling this and giving it to my neighbor who has had to spend a lot of time inside the past few months. 

Watch a Video on How to Make These Rolls!

Instant yeast into flour mixture

Fleischmann’s® RapidRise® Yeast

This post is sponsored by Fleischmann’s® RapidRise® Yeast. I used their RapidRise® Yeast in this recipe and the best part is that you don’t have to activate the yeast in water. 

If you’ve ever been intimidated about recipes that use yeast, using their RapidRise® Yeast makes this process foolproof! If you’re looking for a recipe as your first venture into the yeasted bread/rolls category, this is a super easy one to attempt.

rolls rising in the pan

How to Make Salted Honey Parker House Rolls 

  1. You’re going to start by buttering your 9×13-inch baking pan. This butter is gonna add a bit of extra flavor to the rolls. (Note: You can also use another baking dish size or multiple baking dishes –whatever can fit!)
  2. Mix together the dry ingredients. We have all-purpose flour, RapidRise® Yeast and salt. 
  3. Melt the butter and pour in milk and honey. Whisk it until it’s smooth. Pour it into the center of the dry ingredients, along with the beaten eggs.
  4. Mix it all together. And knead it for a few minutes in the bowl. And then add it to a floured surface and knead it a few more times. 
  5. Pour it to a greased bowl. And allow the rolls to rise for about 30 to 40 minutes. 
  6. Divide the dough into 15 equal pieces. If you are the type to use a food scale when baking, I weighed them out and they need to be about 64 grams each. Shape them and put them in the pan and allow them to rise for 1 hour to 1 1/2 hours or until doubled in size. 
  7. Brush them with egg wash and bake ‘em! When they come out of the oven, brush them with the honey butter and top them with flakey sea salt! YUM! 
Salted Honey Parker House Rolls on counter

Tips and Tricks 

  • You can store these rolls in a sealable plastic bag and stored at room temperature. 
  • To rewarm them, wrap them in foil in a 200 degrees F oven for 10 minutes. You can serve them with softened butter. 
  • If you don’t have flakey sea salt, feel free to top them with a pinch of kosher salt.
  • If you don’t have instant yeast, you can use active dry yeast by adding the active dry yeast to the warm milk and honey mixture (don’t add the butter yet). Allow it to bloom and activate and get all foamy, about 10 minutes, then mix in the melted butter. 
  • 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 them rise until they’re puffy and then bake them. 
  • 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. 
Salted Honey Parker House Rolls plated

If you make these Salted Honey Parker House Rolls, let me know on Instagram!

Looking for more recipes to make!

(This post is sponsored by Fleischmann’s® RapidRise® Yeast. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)

Salted Honey Parker House Rolls on counter