Feather-Light Parker House Rolls with Honey Butter

Why You’ll Love This Recipe

• Ultra-soft, feather-light crumb thanks to a quick tangzhong paste.
• Classic Parker House fold gives buttery layers and easy pull-apart edges.
• Warm honey butter glaze adds glossy shine and just-sweet finish.
• Make-ahead friendly for holidays, dinners, and potlucks.

Grocery List

• Produce: None
• Dairy: Whole milk, unsalted butter, 1 large egg
• Pantry: Bread flour, granulated sugar, honey, instant or active dry yeast, fine sea salt, flaky sea salt

Full Ingredients

Tangzhong (for extra-soft rolls)

• Bread flour: 30 g (3 level tbsp)
• Whole milk: 150 g (2/3 cup)

Dough

• Bread flour: 390 g (about 3 1/4 cups), plus 1–2 tbsp extra for dusting if needed
• Whole milk: 90 g (6 tbsp), warmed to 105–110°F
• Instant or active dry yeast: 2 1/4 tsp (7 g)
• Granulated sugar: 1/4 cup (50 g)
• Fine sea salt: 1 1/2 tsp (9 g)
• Unsalted butter, softened: 5 tbsp (70 g)
• Large egg: 1

For Pan, Shaping, and Glaze

• Unsalted butter, melted: 6 tbsp (85 g), divided (about 1 tbsp for the pan, 2 tbsp for shaping, 3 tbsp for honey butter)
• Honey: 2 tbsp (42 g)
• Fine sea salt: pinch (to season the honey butter)
• Flaky sea salt: a few pinches for finishing

Step-by-Step Instructions

Step 1: Make the tangzhong

In a small saucepan, whisk 30 g bread flour with 150 g milk until smooth. Cook over medium-low heat, whisking constantly, 2–4 minutes, until thick and pudding-like; the whisk should leave visible lines and the paste should register about 149–158°F. Scrape into the mixer bowl and let cool 5 minutes to lukewarm.

Step 2: Activate the yeast

Warm 90 g milk to 105–110°F. In a measuring cup, stir in the yeast and a pinch of the sugar. Let stand 5–10 minutes until foamy. (If using instant yeast, this step is optional, but blooming confirms activity.)

Step 3: Mix and knead the dough

To the bowl with the tangzhong, add 390 g bread flour, remaining sugar, and salt. Pour in the bloomed yeast-milk and add the egg. Mix with a dough hook on low until a shaggy dough forms, 1–2 minutes. Increase to medium-low and knead 2 minutes. With the mixer running, add the softened butter a tablespoon at a time, letting each piece incorporate before adding the next. Continue kneading 6–8 minutes more, until the dough is smooth, elastic, and slightly tacky but not sticky. If needed, sprinkle in up to 1–2 tbsp (10–20 g) flour to prevent sticking. The dough should stretch thin without tearing (windowpane).

Step 4: First rise

Shape the dough into a ball. Place in a lightly buttered bowl, turning once to coat. Cover and let rise in a warm, draft-free spot until doubled, 60–75 minutes (aim for about 75–80°F).

Step 5: Shape the classic Parker House fold

Brush a 9×13-inch metal baking pan with about 1 tbsp melted butter. Turn the dough onto a lightly floured surface and pat or roll to 1/2-inch thickness. Using a 3-inch round cutter, cut 18 rounds, gathering and rerolling scraps as needed. Brush the top of each round lightly with melted butter. Fold each round in half slightly off-center to form a “half-moon” with a small lip. Press gently near the fold to help it adhere. Arrange in the pan in 3 rows of 6, slightly overlapping the edges so they bake into a pull-apart cluster. Lightly brush any remaining shaping butter over the tops.

Step 6: Second rise and preheat

Cover loosely and let rise until noticeably puffy, 35–45 minutes. Meanwhile, preheat the oven to 375°F (190°C) with a rack in the center.

Step 7: Bake

Bake 16–18 minutes, rotating the pan once, until the rolls are a deep golden brown and the centers register about 195°F. If browning too quickly, tent loosely with foil for the last few minutes.

Step 8: Warm honey butter finish

While the rolls bake, combine 3 tbsp melted butter, honey, and a small pinch of fine salt. As soon as the rolls come out, brush generously with the warm honey butter, letting it seep into the folds. Sprinkle with flaky sea salt. Cool 10 minutes in the pan, then serve warm and pull-apart soft.

Pro Tips

• Weigh your flour for consistent softness; too much flour makes dense rolls.
• Add softened butter after gluten starts forming—this keeps the dough strong yet tender.
• Proof by volume, not just time: look for a true double on the first rise and pillowy feel on the second.
• For ultra-glossy tops, brush a touch of melted butter just before baking in addition to the honey butter after.
• If your kitchen is cool, create a warm proof box by placing the covered dough in an oven with the light on.

Variations

• Garlic-herb honey butter: Stir in 1 small grated garlic clove and 1 tbsp minced parsley or chives to the honey butter.
• Salted maple finish: Swap honey for pure maple syrup and use a pinch of smoked flaky salt on top.
• Sesame-crusted: Before the second rise, brush tops lightly with butter and sprinkle with toasted sesame seeds.

Storage & Make-Ahead

Store cooled rolls airtight at room temperature for up to 2 days. Rewarm, covered, at 300°F for 8–10 minutes. Freeze baked rolls up to 2 months; thaw, then warm as above. For an overnight option, shape the rolls, cover, and refrigerate up to 16 hours. Let sit at room temperature 45–60 minutes before baking. You can also freeze shaped, unbaked rolls on a tray until firm, transfer to a bag, then thaw overnight in the fridge, proof at room temperature until puffy, and bake.

Nutrition (per serving)

Approximate per roll: 190 calories; 26 g carbs; 5 g protein; 8 g fat; 5 g saturated fat; 230 mg sodium; 6 g sugar; 1 g fiber.