Soft, buttery, and lightly sweetened with honey, these Honey Parker House Rolls always steal the show. In fact, they are my most requested menu item for holiday meals.
The dough bakes up pillowy and tender, then rolled to trap the melted butter and honey in every layer. They’re golden on the outside, cloud soft on the inside, and finished with a final brush of butter and a sprinkle of flaky salt for just the right balance.
Perfect for holidays, Sunday dinners, or anytime you want a warm basket of homemade rolls — and even better because they can be made ahead to keep hosting stress free. Serve paired with my Roasted Garlic and Herb Whipped Butter or Whipped Sea Salt Maple Butter.
Why you’ll love this recipe!
What ingredients do I need?
- For the Dough
- Whole Milk: Warm milk activates the yeast and creates a soft, tender crumb. Whole milk adds richness, but lower-fat milk will still work.
- Active Dry Yeast: Gives the rolls their fluffy rise. Make sure it’s fresh and properly bloomed for best results.
- Honey: Adds gentle sweetness and moisture to the dough, enhancing both flavor and texture.
- Egg: Adds structure and richness, helping the rolls bake up soft but sturdy.
- Unsalted Butter: Softened butter enriches the dough and contributes to that classic buttery roll flavor.
- All-Purpose Flour: Creates a soft, pillowy texture. Start with the lower amount and add more only if needed.
- Kosher Salt: Balances the sweetness and brings out the buttery flavor.
- For the Filling
- Unsalted Butter: Slightly melted so it spreads easily between the layers without soaking the dough.
- Honey: Brushed inside the rolls to create sweet, buttery layers throughout.
- For Finishing
- Melted Butter: Brushed both before and after baking for a golden top and extra flavor.
- Flaky Salt: Optional, but highly recommended for that sweet-and-salty finish.
Recipe Variations
- Add fresh herbs (chopped parsley, thyme, chives, rosemary, etc) to the dough for an Herbed roll.
- Brush the finished rolls with honey butter instead of plain butter.
- Try my Pumpkin Parker House Rolls!
Pro Tips
- Milk should feel warm, but not hot, too much heat can kill the yeast. See my Yeast guide for more information.
- The dough should be soft and slightly tacky, not sticky after kneading.
- Don’t over flour the counter; extra flour will make the rolls dense.
- Flaky salt adds the perfect contrast — don’t skip this it if you love sweet and salty.
- Serve with my Whipped Sea Salt Maple Butter or Roasted Garlic and Herb Whipped Butter.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Milk can be swapped with 2% milk or an unsweetened dairy free milk (I would opt for a dairy free milk with fat content similar to regular milk though).
- Honey can be replaced with maple syrup, though flavor will slightly change.
- Unsalted butter may be replaced with salted butter; reduce added salt in the dough slightly.
Dietary Subsitutions
- Dairy Free: Use dairy free milk and plant based butter throughout (Again, I would opt for a dairy free milk with fat content similar to regular milk though).
- Egg Free: Replace the egg with ¼ cup plain unsweetened yogurt or dairy free yogurt.
- Vegan: Use dairy free milk, vegan butter, and maple syrup instead of honey.
Make Ahead Instructions
These Honey Parker House Rolls are perfect for prepping ahead:
- Overnight Rise: Shape the rolls, place them in the baking pan, cover tightly, and refrigerate overnight. Let them sit at room temperature for 45–60 minutes before baking.
- Bake Ahead: Bake fully, cool completely, then cover tightly and store at room temperature for up to 24 hours. Rewarm before serving.
- Freezer Option: Freeze baked rolls for up to 2 months. Thaw and warm before serving.
Leftovers and Storage
- Store leftover rolls in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 4 days.
- Freeze baked rolls for up to 2 months. Thaw and warm before serving.
- Rewarming in the oven is recommended for the best texture:
- Preheat oven to 300–325°F
- Place rolls in a baking dish (if not already)
- Lightly brush the tops with melted butter
- Cover loosely with foil
- Warm for 10–15 minutes, until heated through
- Remove foil for the last 2–3 minutes if you want a lightly crisp top
But, I Still Have A Few Questions…
Can the dough be made the day before?
Yes. After shaping the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let the rolls come to room temperature for 45–60 minutes before baking so they rise properly.
How warm should the milk be for the yeast?
Milk should be between 105–110°F. If it’s too hot, it can kill the yeast; if it’s too cool, the yeast won’t activate properly.
How do I know when the rolls are fully baked?
The rolls should be golden on top and sound hollow when gently tapped. An internal temperature of about 190°F indicates they are done.
Can I make these rolls smaller or larger?
Yes. Cut the dough into more pieces for smaller rolls or fewer pieces for larger rolls. Adjust bake time slightly as needed.
Why didn’t my dough rise properly?
This can happen if the yeast is expired, the milk was too hot, or the dough was placed in a cool environment. Make sure yeast is foamy before continuing.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount and skip the initial blooming step. Add the yeast directly to the dry ingredients.
Why is my dough sticky?
This dough should be slightly tacky, but not sticky. Add flour 1 tablespoon at a time only if necessary, as too much flour can make the rolls dense.
Can these rolls be frozen before baking?
Yes. Shape the rolls, place them in the pan, cover tightly, and freeze. Thaw overnight in the refrigerator, then let rise at room temperature before baking.
Can I double this recipe?
Yes. This recipe doubles very well. Make sure your mixer can handle the dough or knead in batches.
What’s the best pan to use for baking?
A metal or ceramic 9×13-inch pan works well. Metal pans will give slightly more browning, while ceramic keeps the rolls softer.
Why do you brush butter on before and after baking?
Butter before baking helps with browning, while butter after baking keeps the rolls soft and adds flavor.
Can I skip the flaky salt on top?
Yes, but I wouldn’t recommend it. The salt adds a lovely contrast to the sweetness of the honey and butter.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Honey Parker House Rolls
Ingredients
For the Dough
- 1 cup whole milk warmed to 105–110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 3 tablespoons honey
- 1 large egg
- 6 tablespoons unsalted butter softened
- 3 ½ –3 ¾ cups all-purpose flour
- 1 ½ teaspoons kosher salt
For the Filling
- 4 tablespoons unsalted butter slightly melted, divided
- 2 tablespoons honey divided
For Finishing
- 2 tablespoons melted butter before baking
- 2 tablespoons melted butter after baking
- Flaky salt optional
Instructions
- In the bowl of a stand mixer, whisk together warm milk and honey. Sprinkle yeast over the top and let sit 5–8 minutes, until foamy.
- Add the egg, softened butter, and salt. Mix until combined.
- Add 3 ½ cups flour and knead with a dough hook for 6–8 minutes, until smooth and elastic. Add remaining flour only if the dough is too sticky.
- Place dough in a greased bowl, cover, and let rise 1–1½ hours, until doubled in size.
- Divide dough into 2 equal pieces. Roll each into a 12×7-inch rectangle. Spread 2 tablespoons butter over each and drizzle about 1 tablespoon honey over each rectangle.
- Cut each rectangle into 8 long strips (starting on the long end). Roll each strip into a loose coil and place seam side down in a greased baking dish.
- Cover and let rise 45–60 minutes, until puffy.
- Brush rolls with melted butter and bake at 350°F for 18–22 minutes, until golden.
- Brush with melted butter immediately after baking and sprinkle with flaky salt if desired.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.