The Salted Honey Butter Parker House Rolls
There is nothing I can write that allows you to fully understand the deliciousness of these dinner rolls. Soft and flakey but not dry.
Makes 12 Rolls
Total Time: 1 Hour 20 MIN
Nutritional Information:
Delicious indeed! All I know is they are 80 calories each
Cannabis Infusion:
- My preference for cannabis infusion for this recipe would be do use 1/2 to a full cup of canna-flour depending on the desired potency. These rolls taste so, so, so good that you don't want to taint them with the taste of cannabis if you aren't a fan.
- Another option would be to add your canna-honey to the recipe in place of regular honey and mix that together with the egg and milk of choice (I prefer Extra Creamy Oat Milk by Chobani) and beat together in an electric mixture.
- OR, you can just infuse your honey butter either adding in your canna-butter or your canna-honey that you already have pre-made. Don't have any made? Contact me and I can help you find some.
The Stuff You'll Need:
HONEY BUTTER
Need this:
US Customary - Metric
- 3 1/4 - 3 1/2 cups all-purpose flour plus more if needed
- 1 packet Fleischmann’s® Rapid Rise Yeast
- 1/2 teaspoon kosher salt
- 1 cup warm whole milk
- 3 tablespoons honey
- 4 tablespoons salted butter at room temperature
- 1 large egg at room temperature
- flaky sea salt for topping
HONEY BUTTER
- 6 tablespoons salted butter melted
- 3 tablespoons honey
Need this:
US Customary - Metric
Pay Attention to the Directions:
RECIPE NOTES: You Have Options!
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
- In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk (you can use plant-based milk here), honey, the egg, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours at room temperature.
- To make the honey butter. Combine the butter and honey together in a small bowl.
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
- 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 (see above photo) and arrange seam side down in the prepared baking dish.
- Cover the dish and let the rolls rise for about 30 minutes, until they're puffy. Alternately, you can let the rolls sit in the fridge overnight.
- Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining honey butter. Pull them apart to serve warm with flaky sea salt
RECIPE NOTES: You Have Options!
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
