There’s something truly heartwarming about the aroma of freshly baked bread wafting through the kitchen. I still remember the first time I made these Salted Honey Butter Sourdough Parker House Rolls. The golden brown tops, the soft and fluffy interiors, and that sweet, salty butter glaze made my home feel inviting and cozy. This recipe has a special place in my heart because it combines the comforting tradition of sourdough with a touch of sweetness and a hint of salt, creating the perfect companion for any meal. Whether it’s a family dinner or a cozy gathering with friends, these rolls are sure to impress. You’ll love how simple they are to make and how quickly they become a cherished favorite.
why make this recipe
These Salted Honey Butter Sourdough Parker House Rolls are more than just bread; they’re an experience. They are soft and fluffy, and the sweet and salty topping brings a delightful twist that elevates any meal. Making these rolls allows you to utilize sourdough discard, reducing waste while creating something delicious. Additionally, the combination of honey and butter on top makes them irresistible. They are perfect for sharing and will have everyone asking for seconds!
how to make Salted Honey Butter Sourdough Parker House Rolls
Ingredients:
- 1 1/2 tsp active dry or instant yeast
- 1/2 cup warm milk of choice, warmed (~110°F)
- 1 tbsp honey
- 2 eggs, at room temperature
- 2 1/2 tbsp salted butter, melted
- 1 cup sourdough discard
- 1 tsp salt
- 3 1/2 cups all-purpose flour
- 1 extra egg, beaten, for egg wash
- 1/4 cup salted butter, melted
- 3 tbsp honey
- Flaky sea salt, for topping
Directions:
- Start by activating the yeast. In a small bowl, mix together the warm milk, honey, and yeast. Let sit for 5 minutes until the yeast is activated and foamy.
- Once activated, add the eggs, melted butter, sourdough discard, salt, and flour. Mix with a dough whisk or wooden spoon until a dough starts to form. Then, use your hands to knead for 5-8 minutes on a lightly floured surface, until the dough is smooth and elastic.
- Lightly oil a large bowl, place the dough in, and cover with plastic wrap or a kitchen towel. Allow to rise until doubled in size (45-60 minutes).
- Once doubled in size, remove the dough from the bowl and place it onto a lightly floured surface.
- Divide the dough into 12 equal pieces.
- Create a roll out of each dough piece by folding the sides to the center, then rolling the ball in a circular motion on a counter surface to create tension until the top is smooth. Repeat with the rest.
- Place the dough balls into a greased 9×13” baking pan or dish.
- Cover with plastic wrap or a kitchen towel, and allow to proof for 30-45 minutes until puffed up.
- Once proofed, brush with the egg wash.
- Bake at 375°F for 20-25 minutes until golden brown.
- Make the salted honey butter by mixing together the melted butter and honey in a small bowl.
- Remove the rolls from the oven and immediately brush with the salted honey butter.
- Sprinkle with flaky sea salt and serve warm. Enjoy!
how to serve Salted Honey Butter Sourdough Parker House Rolls
These rolls are best served warm, right out of the oven. They make a wonderful side for soups, stews, and roasted meats. You can also serve them with butter, or even enjoy them on their own as a tasty snack.
how to store Salted Honey Butter Sourdough Parker House Rolls
To store these delicious rolls, let them cool completely, then place them in an airtight container. They will keep at room temperature for 2-3 days. For longer storage, you can freeze them. Just place them in a freezer bag after cooling and they can last for up to a month. When ready to eat, thaw and warm them in the oven for a few minutes to refresh their soft texture.
tips to make Salted Honey Butter Sourdough Parker House Rolls
- Make sure your milk is warm, but not too hot, as it can kill the yeast.
- Knead the dough until it feels smooth and elastic; this leads to airy rolls.
- Don’t skip the proofing time—this step is crucial for fluffy rolls.
- If you don’t have sourdough discard, you can use all-purpose flour and add a little more yeast.
variation
You can easily customize the flavor of these rolls. Add herbs like rosemary or thyme for a savory touch. You could also mix in cheese or dried fruit for added flavor. Experiment with different types of honey or butters to create your own signature rolls!
FAQs
1. Can I make these rolls ahead of time?
Yes, you can prepare the dough in advance and refrigerate it overnight before proofing and baking.
2. What can I use if I don’t have sourdough discard?
You can replace it with additional flour and a bit more yeast or use a different type of bread starter.
3. How do I know when the rolls are done baking?
They should be golden brown on top and sound hollow when tapped on the bottom. You can also check the internal temperature; it should be around 190°F.
Salted Honey Butter Sourdough Parker House Rolls
Ingredients
Dough Ingredients
- 1.5 tsp active dry or instant yeast
- 0.5 cup warm milk of choice, warmed (~110°F) Ensure it's not too hot.
- 1 tbsp honey
- 2 large eggs, at room temperature
- 2.5 tbsp salted butter, melted
- 1 cup sourdough discard Can replace with flour and yeast.
- 1 tsp salt
- 3.5 cups all-purpose flour
- 1 extra egg, beaten, for egg wash
Honey Butter Topping
- 0.25 cup salted butter, melted
- 3 tbsp honey
- Flaky sea salt, for topping To taste
Method
Preparation
- In a small bowl, mix together the warm milk, honey, and yeast. Let sit for 5 minutes until the yeast is activated and foamy.
- Once activated, add the eggs, melted butter, sourdough discard, salt, and flour. Mix with a dough whisk or wooden spoon until a dough starts to form.
- Knead for 5-8 minutes on a lightly floured surface, until the dough is smooth and elastic.
- Lightly oil a large bowl, place the dough in, and cover with plastic wrap or a kitchen towel. Allow to rise until doubled in size (45-60 minutes).
Shaping and Proofing
- Once doubled in size, remove the dough from the bowl and place it onto a lightly floured surface.
- Divide the dough into 12 equal pieces.
- Create a roll out of each dough piece by folding the sides to the center, then rolling the ball in a circular motion on a counter surface until the top is smooth.
- Place the dough balls into a greased 9×13” baking pan.
- Cover with plastic wrap or a kitchen towel, and allow to proof for 30-45 minutes until puffed up.
Baking
- Once proofed, brush with the egg wash.
- Bake at 375°F for 20-25 minutes until golden brown.
- Make the salted honey butter by mixing together the melted butter and honey in a small bowl.
- Remove the rolls from the oven and immediately brush with the salted honey butter.
- Sprinkle with flaky sea salt and serve warm.