Parker House Rolls & Honey Butter

Parker house rolls honey butter

Recipe from: https://www.hummingbirdhigh.com

For the dough:

¼ cup (2 ounces or 57 grams) water, warmed to between 110-115˚F

1 (0.25-ounce) packet active dry yeast

1 cup (8 ounces or 227 grams) whole milk, at room temperature

4 tablespoons (2 ounces or 57 grams) salted butter, melted and cooled slightly

1 tablespoon honey

1½ teaspoons kosher salt

1 large egg, at room temperature

3½ cups (15.75 ounces or 447 grams) all-purpose flour

For assembly:

1 large egg, at room temperature

1 teaspoon water

4 tablespoons (2 ounces or 57 grams) salted butter

¼ cup (3 ounces or 85 grams) honey

flaky salt, for garnish

For the Salted Honey Parker House Rolls:

First, activate the yeast. In a small liquid measuring cup, whisk together the water and yeast. Set aside for 5 minutes, or until bubbly and foamy, while you prep the other ingredients.

Make the dough. In the bowl of a stand mixer, whisk together the milk, melted butter, honey, and salt. Add the yeast mixture and the egg all at once and mix with a rubber spatula until just combined. Add the flour and mix until a shaggy dough forms, about 1 minute.

Knead the dough. Affix the bowl to the stand mixer with a dough hook. Knead on medium-low for 5 minutes, or until the dough is smooth and elastic.

Proof the dough overnight. Tip the dough out onto a lightly floured counter and use the spatula to scrape down the bottom and sides of the bowl for any stuck dough. Use your hands to knead the dough lightly and bring it together, about 1 minute. Lightly spray the stand mixer bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap and refrigerate overnight.

Shape the dough and proof again. Once the dough has doubled overnight, lightly spray an 8-inch square pan with cooking spray. Uncover the dough and discard the plastic wrap. Punch down the dough and tip it onto a floured counter.

Use a bench scraper to divide the dough into 12 equal pieces, about 2.5 ounces (71 grams) each. Shape each piece into rough ball and place in the prepared baking pan, arranging the balls in three rows of four. Loosely cover with plastic wrap and let rise for 1 hour.

Prep the oven. About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 375°F.

Make the egg wash. In a small bowl, whisk together the remaining egg and water. Use a pastry brush to brush the top and sides of each roll with the egg wash.

Bake the rolls. Bake for 30 to 35 minutes, or until the tops of each roll are golden brown. An instant thermometer inserted into the center of roll should read 200°F.

Make the salted honey topping. In a small saucepan over medium heat, melt the butter for the topping. Whisk in the honey for the topping to combine. Use a pastry brush to brush the top of each roll with the salted honey topping immediately after pulling out the rolls from the oven. Garnish with flaky salt. Serve immediately. The rolls can be stored in an airtight container or zip-top bag at room temperature for up to 2 days.

Note: You can skip the overnight rise and make the rolls all in one day. Follow the recipe instructions to make the dough and place it in a bowl covered with plastic wrap. However, instead of proofing the dough in the refrigerator overnight, let the dough rise for 1 to 2 hours in a warm, draft-free spot. Once puffy and doubled in size, follow the recipe instructions to punch down the dough, shape it into rolls, rise again, and bake accordingly.