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    Home » Bread

    Salted Honey Butter Rolls

    October 21, 2020 | Jump to Recipe | Print Recipe

    218 shares
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    Salted Honey Butter Rolls

    These salted honey butter rolls are, without a doubt, my favorite rolls I’ve ever made. Pillowy-soft and oh so delicious, these rolls are decadently buttery with hints of sweetness from the honey. There’s seriously nothing like them, I’m salivating right now just writing this.

    This recipe is my twist on the famous Parker House-style rolls. Instead of folding them once in half, I like to brush the rolls with flaky sea salt, honey, and butter before rolling them like pinwheels to lock in all of that incredible flavor so that every bit of the roll is coated. The ultra-soft enriched dough we use provides a texture unlike any other, one that will have the whole family reaching for seconds the moment they take that first bite.

    Flaky, soft, and slightly sweet; these salted honey butter rolls are what dreams are made of. The smell alone is enough to have your neighbors stopping by to get a taste of whatever has the whole block smelling so heavenly, so what are you waiting for? Grab your ingredients and let’s get started!

    Ingredients:

    overhead shot of ingredients for rolls milk egg flour butter flakey sea salt active dry yeast honey on a walnut cutting board.

    How to Make Salted Honey Butter Rolls:

    {printable version with measurements below}

    Jump to Recipe

    • Heat milk to 110°-115°F. Add 1 tablespoon of white granulated sugar and add yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).
    • Meanwhile, add egg, softened butter, and honey to your stand mixer and combine ingredients.
    • Once yeast has activated add it to your stand mixer and combine with other wet ingredients.
    • With stand mixer on the lowest speed setting, begin adding flour (and sea salt flakes) one spoonful at a time. The dough will start out sticky, but as the gluten developes it will take on a more elastic springy texture. Knead the dough with your stand mixer for an additional 3-5 minutes after all flour has been added.

      *If the dough still seems sticky (you should be able to poke at it without it leaving residue) gradually spoon in an additional ¼ cup of flour.

    kitchenaid stand mixer, mixing sweet bread dough

    • After kneading the dough for a few minutes cover your stand mixer's bowl with plastic wrap and let it rest for 30 minutes (or up to a couple hours).
    • While the dough is resting lightly grease a 12x18 or 9x13 nonstick rectangle pan or dish. Prepare salted honey butter in a small mixing bowl, melt and combine honey, butter, and sea salt flakes.

    dough rolled out on walnut cutting board ready to brush with butter

    • After you have given the dough time (30 minutes) to rest and rise a bit remove it from mixing bowl. Divide the dough into 24 equal portions and lightly coat rolling pin with flour. Roll dough flat and even about ¼ inch thick. Lightly brush rolled dough with salted honey butter using a pastry brush and then roll it up (see picture or video) and place it in greased baking dish.
      • (I typically divide the dough into 4 equal parts, then divide each quarter into thirds. Then I cut each third in half.) Just try to keep the sizing even! *if you want bigger rolls feel free to change your portion size, but anticipate a different bake time!
    • Evenly space rolls on prepared baking dish leaving room for them to proof and expand. Cover baking dish with plastic wrap or wet towel and leave it to rise in a warm area for about 2 hours. This proofing time is essential for rolls to become airy and light, so don't cut it short!
      • Set a timer for an hour and a half to preheat your oven. This gives your oven half an hour to preheat while bread is still proofing*) Preheat the oven to 350° F with convection on (You can absolutely make these rolls in a conventional oven without convection. Just keep an eye on the bread because the cook time will change a bit.  They usually bake for 8-10 minutes with convection on,  it might be closer to 12 minutes without convection.  You might also need to rotate the pan halfway through to get an even bake*)

    Salted Honey Butter Rolls in glass try before they have proofed

    • Rolls should double in size and be touching. Gently brush salted butter on the rolls lightly coating all the visible areas.

    Salted Honey Butter Rolls after second proof, ready for the oven

    Shop My Favorite Kitchen Essentials for this Recipe!

    click photos for links!


    • Transfer rolls to the oven and bake for 10-15 minutes until the top of bread looks evenly golden brown across the top.

    freshly baked flakey sea salt honey butter parker rolls

    • When rolls are ready to come out of the oven brush them with remaining honey butter one last time and sprinkle with sea salt flakes.

    freshly baked flakey sea salt honey butter parker rolls

    Tips:

    • The proof time on these rolls requires a bit of patience, so make sure you have plenty of time the day you make them (trust me, they’re worth it!)
    • I use Maldon Sea Salt Flakes both in the dough and for the topping; it makes a huge difference in the flavor and in the presentation. The amount needed for the recipe wouldn’t be the same with regular table salt, so you’ll DEFINITELY want to use sea salt flakes!
    • I’ve had trouble in the past with my cutting board moving around while I’m trying to roll or chop. To keep your cutting board from sliding, wet a napkin and place it underneath! It’s seriously a lifesaver. It’s also important to use a sturdy, high-quality cutting board. Check out the signature cutting boards made from scratch by my husband and me in our Etsy shop!
    eat & enjoy!

    Looking for some other delicious recipes? Check these out!

    click photos to link to recipe!

    Maine Lobster Rolls


    DID YOU MAKE THIS RECIPE? I WANNA SEE! Tag @bingeworthybites on Instagram and hashtag it! #bingeworthybites

    Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll delight!

    *This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Salted Honey Butter Rolls

    Callie
    The ultra-soft enriched dough we use provides a texture unlike any other, one that will have the whole family reaching for seconds the moment they take that first bite. Flaky, soft, and slightly sweet; these salted honey butter rolls are what dreams are made of.
    4.71 from 27 votes
    Print Pin Save Saved! Email
    Prep Time 15 mins
    Cook Time 15 mins
    Proof/Resting Time: 2 hrs
    Total Time 2 hrs 30 mins
    Course Bread
    Servings 24 rolls

    Ingredients
      

    • 1 cup milk, warm (about 110°F) (I have made this recipe with fat free, whole, and 2% milk and they all work really nicely)
    • 2 teaspoon sugar
    • 2¼ teaspoon red star active dry yeast
    • 3 tablespoon honey
    • 4 tablespoon unsalted butter, softened
    • 1 egg
    • 3⅓ cups bread flour OR all purpose flour (plus a bit more if needed)
    • 1 teaspoon sea salt flakes *Maldon sea salt flakes is my preferred brand, but any sea salt flakes should work!

    Salted Honey Butter

    • 4 tablespoon unsalted butter, melted
    • 2 tablespoon honey
    • ½ teaspoon sea salt flakes *Maldon sea salt flakes is my preferred brand, but any sea salt flakes should work!

    Instructions
     

    • Heat milk to 110°-115°F. Add white granulated sugar and yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).
    • Meanwhile, add egg, softened butter, and honey to your stand mixer and combine ingredients.
    • Once yeast has activated add it to your stand mixer and combine with other wet ingredients.
    • With stand mixer on the lowest speed setting, begin adding flour (and sea salt flakes) one spoonful at a time. The dough will start out sticky, but as the gluten develops it will take on a more elastic springy texture. Knead the dough with your stand mixer for an additional 3-5 minutes after all flour has been added.
      *If the dough still seems sticky (you should be able to poke at it without it leaving residue) gradually spoon in an additional ¼ cup of flour.
    • After kneading the dough for a few minutes cover your stand mixer's bowl with plastic wrap and let it rest for 30 minutes (or up to a couple hours).
    • While the dough is resting lightly grease a 12x18 or 9x13 nonstick rectangle pan or dish. Prepare salted honey butter in a small mixing bowl, melt and combine honey, butter, and sea salt flakes.
    • After you have given the dough time (30 minutes) to rest and rise a bit remove it from mixing bowl. Divide the dough into 24 equal portions and lightly coat rolling pin with flour. Roll dough flat and even about ¼ inch thick. Lightly brush rolled dough with salted honey butter using a pastry brush and then roll it up (see picture or video) and place it in greased baking dish.
      (I typically divide the dough into 4 equal parts, then divide each quarter into thirds. Then I cut each third in half.) Just try to keep the sizing even! *if you want bigger rolls feel free to change your portion size, but anticipate a different bake time!
    • Evenly space rolls on prepared baking dish leaving room for them to proof and expand. Cover baking dish with plastic wrap or wet towel and leave it to rise in a warm area for about 2 hours. This proofing time is essential for rolls to become airy and light, so don't cut it short!
      Set a timer for an hour and a half to preheat your oven. This gives your oven half an hour to preheat while bread is still proofing*) Preheat the oven to 350° F with convection on. (You can absolutely make these rolls in a conventional oven without convection. Just keep an eye on the bread because the cook time will change a bit.  They usually bake for 8-10 minutes with convection on,  it might be closer to 12 minutes without convection.  You might also need to rotate the pan halfway through to get an even bake*)
    • Rolls should double in size and be touching. Gently brush salted butter on the rolls lightly coating all the visible areas.
    • Transfer rolls to the oven and bake for 10-15 minutes until the top of bread looks evenly golden brown across the top.
    • When rolls are ready to come out of the oven brush them with remaining honey butter one last time and sprinkle with sea salt flakes - EAT & ENJOY!

    Nutrition

    Serving: 1roll
    Keyword baking, bread, enriched dough, Fall, honey, milk bread, parker rolls, sea salt flakes, soft bread, sweet bread
    DID YOU MAKE THIS RECIPE?I wanna see! Tag @bingeworthybites on Instagram!
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    Reader Interactions

    Comments

    1. Sara Kennedy

      October 22, 2020 at 12:11 am

      5 stars
      LOVE LOVE these!!!

    2. Callie

      October 22, 2020 at 2:06 pm

      Hi Sara!! Thank you so much!! ❤️❤️❤️

    3. Sharon

      November 29, 2020 at 6:19 am

      Callie,
      I do not have a convection oven. Can they be baked in regular oven and does the baking time change ??

    4. Callie

      November 30, 2020 at 4:56 pm

      Hi Sharon!
      Yes! You can absolutely make this in a conventional oven without convection. Just keep an eye on the bread because the cook time may change a bit! They usually bake for 8-10 minutes with convection on, my guess is it may be around 12 minutes in a conventional oven. 😊 I can’t wait for you to try these rolls out! I hope you love them!
      - I will go in and make a note for conventional ovens on the recipe- thanks for commenting!

      Hope you’re staying safe and eating great food,
      Callie ❤️❤️

    5. Deborah Brown

      January 15, 2021 at 1:29 am

      Well To This May Concern!!!!! Well I Wanted To Let You Know I've Always Wanted To Make Home made Bread And Rolls !!!!!I Don't Have A Stand Up Mixer,Or Any Mixer At This Time!!!!!!I Would Love To Learn How To Make Bread!!!!Home Made Bread!!!!Thank You For Listening To Me!!!!!Sincerely Deborah Brown

    6. Anita Parris

      January 15, 2021 at 1:30 pm

      Hi Callie,
      These rolls look so delicious!!😋
      Since I'm Gluten Sensitive I'm going to try to make these with my 7 year old granddaughter we love baking... is there any different bake times for gluten flour for this recipe?

    7. Phyllis. Jones

      January 15, 2021 at 7:25 pm

      Love rolls will try

    8. Chelsea

      January 15, 2021 at 10:16 pm

      This sounds delicious!!Have you made this in a bread maker set to the dough setting and then form the rolls to bake in the oven? New baby, homeschooling and teaching leads to less time to bake bread but I love it if I can let the bread maker do most of the work and then I do the last touches 🙂 I look forward to hearing your thoughts.

    9. Callie

      January 16, 2021 at 3:04 am

      Hi Phyllis! Bread rolls are my FAVORITE! I hope you love these! ❤️❤️❤️

    10. Callie

      January 16, 2021 at 3:49 am

      Hi Anita!
      I haven't tried this recipe yet with gluten free flour, but if you use Bob's Red Mill 1:1 Baking flour you should be able to make it following the same measurements! The bake times will vary, but very slightly. It seems like the 1:1 GF baking flour bakes a tiny bit faster, but just keep a close eye on it and take it out when the top looks nice and golden! ❤️ I am thrilled to hear you're baking this with your granddaughter! I hope you both love it as much as I do ❤️

    11. Callie

      January 16, 2021 at 3:59 am

      Hi Chelsea! FIRST of all, Congratulations on the little one!!! ❤️❤️❤️ You sound like you really have your hands full!
      I have not tried using a bread maker for this recipe yet! Does your bread maker have a "sweet bread/enriched dough setting"? If so use that for the initial mixing and first round of proofing!
      I proof this bread 2 times to make it extra fluffy and soft. 🙂 Just be sure to proof the rolls a second time after you've rolled them out before before they go in the oven (the second proof is where they get big and pillowy!)

    12. Callie

      January 16, 2021 at 4:08 am

      Hi Deborah!
      Thank you so much for commenting! ❤️❤️❤️ Please please please treat yourself to a stand mixer and make fresh bread with me!!! I think you will love it! I would say you can do it by hand, but because this is an enriched dough it might require a little too much elbow grease! haha 😂

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    meet callie

    Hi, I’m Callie. Welcome to Binge Worthy Bites! Since my passions are food, photography, and bringing people together with delicious shared meals, Binge Worthy Bites came to life as a creative hub to share my favorite pictures + dishes with the world. What you’ll find here is a collection of recipes and tips that are sure to make your life a whole lot tastier. My site is dedicated to bringing you binge-worthy recipes that anyone can make, my hope is that each time you leave you’ll feel inspired to create. read more!

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