These have to probably be my favorite rolls ever. They’re gorgeous, flaky, and have the perfect mix of salty and sweet.
Using rapid rise yeast is so easy, too! When you use instant yeast, you do not have to let the dough rise for an extended period of time. Easy peasy and yummy!
Ingredients
Rolls
- 3-1/4 cups all-purpose flour + up to 1/4 cup additional
- 1 package or 2-1/4 teaspoons rapid rise yeast
- 1/2 teaspoon salt
- 1 cup warm whole milk
- 3 tablespoons honey
- 4 tablespoons butter, room temperature
- 1 large egg, room temperature
Honey Butter
- 6 tablespoons butter, melted
- 3 tablespoons honey
- coarse salt
Instructions
- In the bowl of a stand mixer, combine the flour, yeast, and salt. Add in the warm milk, honey, egg, and butter. Using the dough hook, mix until the flour is completely incorporated, 4-5 minutes. If the dough seems sticky, add remaining 1/4 cup flour.
- Cover the bowl with plastic wrap and let sit in a warm place for at least 15 minutes or up to a few hours.
- Meanwhile, make the honey butter. Combine melted butter with honey in a small bowl, set aside.
- Preheat oven to 350ºF and grease a 9×9-inch baking dish.
- Lightly dust your work surface with flour. Turn out the dough, shape, and divide dough in half. Cover one half with a tea towel while working with the other. Roll each half to an approximate 12-inch square about 1/4-inch thick.
- Brush each square with honey butter, saving any leftover butter for topping. Cut each square of dough into 6 strips per half. Repeat on other half of dough.
- Roll each strip into a tight coil and arrange, seam-side down into the prepared baking dish. Cover the dish with a clean tea towel and let rise for about 30 minutes or until the rolls are puffy.
- *Alternately, you could let the rolls rise in the refrigerator overnight. Do not let the rolls rise at room temperature, but cover the rolls with plastic wrap and place in refrigerator overnight. When ready to bake, remove rolls from the refrigerator 30 minutes prior to baking, then bake as directed.*
- Bake rolls at 350ºF for 18-25 minutes until they’re golden brown. Remove from the oven and brush tops with remaining honey butter. Sprinkle with coarse salt. Pull rolls apart and serve warm.
Honey Butter Parker House Rolls
In the bowl of a stand mixer, combine the flour, yeast, and salt. Add in the warm milk, honey, egg, and butter. Using the dough hook, mix until the flour is completely incorporated, 4-5 minutes. If the dough seems sticky, add remaining 1/4 cup flour.
Cover the bowl with plastic wrap and let sit in a warm place for at least 15 minutes or up to a few hours.
Meanwhile, make the honey butter. Combine melted butter with honey in a small bowl, set aside.
Preheat oven to 350ºF and grease a 9×9-inch baking dish.
Lightly dust your work surface with flour. Turn out the dough, shape, and divide dough in half. Cover one half with a tea towel while working with the other.
Roll each half to an approximate 12-inch square about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for topping.
Cut each square of dough into 6 strips per half. Repeat on other half of dough.
Roll each strip into a tight coil.
Arrange, seam-side down into the prepared baking dish.
Cover the dish with a clean tea towel and let rise for about 30 minutes or until the rolls are puffy.
Bake rolls at 350ºF for 18-25 minutes until they’re golden brown.
Remove from the oven and brush tops with remaining honey butter. Sprinkle with coarse salt. Pull rolls apart and serve warm.
the queen bee 