Strawberry Cinnamon Rolls
Soft strawberry cinnamon rolls with a sweet glazeâstep-by-step recipe, tips, and troubleshooting to ...
180
total time
6
servings
180 kcal
calories
Introduction
Salted Honey Butter Parker House Rolls are a refined, home-kitchen take on a classic: soft, pillow-like rolls with a delicate crust and a subtle sweetness that is balanced by a salty finish. Parker House rolls are renowned for their tender, layered crumb, which comes from enrichment and a gentle folding technique that creates the classic roll-within-a-roll effect. The honey butter glaze at serving time adds a kiss of sweetness with a savory edge, making these rolls as versatile as they are comforting. This guide walks you through the entire processâfrom gathering ingredients to shaping, proofing, baking, and finishing with a glossy, salted honey butter that stays irresistibly soft when served warm or at room temperature. The recipe here yields about 12 to 16 rolls, depending on how you cut them, and is designed to be approachable for weeknight bakers while still delivering bakery-quality results for holiday dinners and special occasions. Whether youâre making a simple weeknight dinner even more special, or planning a brunch spread that calls for warm, shareable bread, these Salted Honey Butter Parker House Rolls will become a staple in your culinary repertoire. Read on, and youâll learn practical tips to maximize flavor, texture, and aroma with every batch.
Gathering Ingredients
Before you start mixing dough, assemble everything you need in one place. Quality ingredients, measured accurately, make a big difference in the texture and flavor of Parker House rolls. For the dough, youâll want a sturdy, enriched base: all-purpose flour provides structure, while milk and eggs enrich the crumb. A little fatâusually butterâkeeps the dough tender and adds a subtle sheen to the finished rolls. Yeast is the leavening hero here, and the method of blooming it with warm liquid ensures an active rise that yields a soft, airy crumb. For the honey butter finish, youâll combine melted butter with honey and a pinch of salt to create a glossy glaze that enhances the rollsâ flavor and moisture. This section also includes yields and substitutions to help you adapt the recipe for dietary needs or ingredient availability. Gather: 4 cups (480 g) all-purpose flour, 1 cup (240 ml) warm whole milk, 2 1/4 tsp active dry yeast, 1/4 cup (50 g) granulated sugar, 1 tsp salt, 1/4 cup (60 g) unsalted butter, melted, 1 large egg, plus for the honey butter: 6 tablespoons unsalted butter, 2 tablespoons honey, pinch of flaky salt. These ingredients are the backbone of the dough and the finishing butter that makes Parker House rolls shine at the table. The yield for this recipe is about 12â16 rolls, roughly 2 inches in diameter, depending on how you cut them. If youâre short on milk or prefer dairy-free options, you can experiment with lactose-free milk or a moisture-adjusting plant-based milk blend, though this may slightly alter crumb and browning. Keep all ingredients at room temperature as you begin mixing to encourage even hydration and consistent fermentation. A well-prepared mise en place speeds up the process and results in a more grounded, even texture throughout the dough.
Tools and Mise en Place
Having the right tools at hand makes this procedure smoother and more enjoyable. A sturdy workstation helps, but this step is adaptable to what you already own. If youâre using a stand mixer, fit it with a dough hook; otherwise, a large bowl, wooden spoon, and a clean bench for kneading will do. Youâll want a reliable thermometer to check milk temperature and an instant-read thermometer to monitor the doughâs internal temperature during fermentation. A kitchen scale ensures precise flour measurement, which is crucial for a tender crumb. Line two sheet pans with parchment paper or a silicone baking mat for easy removal and clean-up, and keep a bench scraper handy for dividing the dough and turning it during kneading. A pastry brush helps you apply butter or egg wash when desired, and a clean towel or plastic wrap will cover the dough as it rests. If you prefer an easier cleanup, consider using a dough mixer with a standby hook to save time, though you can absolutely knead by hand. Finally, have your cooling rack ready to allow the rolls to finish with a slight, delicate crust after they come out of the oven. This section is all about creating the ideal environment for smooth mixing, proper gluten development, and even heating that yields a consistent texture in every roll.
Making the Dough
The heart of Parker House rolls is an enriched dough that needs a gentle, steady process. Start by blooming the yeast in the warm milk with a pinch of sugar. The liquid should be around 110â115°F (43â46°C). If itâs too hot, youâll kill the yeast; too cool, and the dough wonât rise as expected. After about 5â10 minutes, you should see the mixture become foamy and active. Whisk the egg into the cooled melted butter to prevent it from cooking. In a large bowl, combine the flour, remaining sugar, and salt, then gradually pour in the yeast mixture, egg-butter blend, and any remaining liquid. Mix until a shaggy dough forms, then knead on a lightly floured surface or with a mixer fitted with a dough hook for 6â8 minutes (4â6 minutes in a stand mixer on medium-low). The dough should feel smooth, soft, and slightly tacky but not sticky. If the dough sticks excessively, knead in a tablespoon of flour at a time until it pulls away from the bowl or counter cleanly. Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size, about 60â90 minutes depending on ambient temperature. For a deeper flavor, you can refrigerate the dough after the first rise for up to 12â24 hours, returning it to warm temperature before shaping. Once risen, gently punch the dough down to release gas and prepare for shaping. This method fosters the tender gluten network that gives Parker House rolls their characteristic softness and ability to hold a glossy butter glaze.
Proofing and Fermentation
This stage is all about timing and temperature since it determines the final crumb and height of the rolls. After shaping, the dough portions should be allowed to proof until puffy and almost doubled, typically 30â60 minutes at room temperature. If your kitchen runs cool, you can proof for longerâjust keep an eye on the dough and avoid overproofing, which can cause a dense crumb or a flat roll. For even more flavor and a deeper golden crust, some bakers chill the shaped rolls for 15â60 minutes before baking, or refrigerate the dough after shaping overnight and bake the next day. If you opt for a longer, slow fermentation, allow the dough to rest at cooler temperatures, which develops more complex flavor notes while maintaining a light texture. When ready, the rolls should spring back gently to the touch and hold a slight indent when pressed with a fingertip. Preheat the oven to 375°F (190°C). While baking, the surface will set with a delicate sheen and the interior crumb will become tender and fluffy. The aroma of enriched doughâwarm butter, milk, and yeastâwill fill your kitchen, signaling that your Parker House rolls will be a crowd-pleaser at the table. Remember: patience with fermentation translates into superior texture and flavor in the finished rolls.
Shaping and Baking
Shaping Parker House rolls is where the signature layered effect and soft, pillowy texture really come to life. If you donât have a specific Parker House technique, you can approximate the effect with a simple fold and cut method that creates the familiar internal layers. Roll the dough into a rectangle about 1/2 inch thick. Brush the surface lightly with melted butter. Fold the rectangle into thirds, like a letter. Then roll it out again into a similar thickness. Cut into 2-inch squares and place them seam-side down on a parchment-lined sheet pan, giving each piece enough space to rise. Cover the pan and allow the pieces to rise until nearly doubled and just set on top, about 25â40 minutes depending on room temperature. Bake in a preheated oven at 375°F (190°C) for 15â18 minutes, until the tops are golden brown and the rolls sound hollow when tapped. If you like extra browning, you can brush the tops with a little melted butter during the last 5 minutes of baking. Remove from the oven and let sit on the pan for 5 minutes before transferring to a rack to cool slightly. The result should be a soft crumb with a warm, slightly glossy crust and generous, bun-like layers. Once cooled a bit, you can brush with more honey butter for shine and flavor (see the next section for a quick honey-butter glaze you can apply just before serving). This is your chance to transform dough into a display-worthy basket of rolls that are as delightful to look at as they are to eat.
Honey Butter for Finishing and Serving
A glossy honey butter lightens the richness of the enriched dough while providing a fragrant, aromatic finish. To make it, simply whisk together softened butter with honey until itâs smooth and evenly blended. A pinch of flaky salt rounds out the sweetness and helps the flavors pop. For best results, brush warm rolls with a thin layer of honey butter as soon as they come out of the oven, then again after theyâve rested for a few minutes. The butter will melt into the warm crumb and create a luscious glaze that clings to the surface, enhancing the rollsâ softness and adding depth to the honey flavor. If you prefer a quicker finish, you can drizzle a light honey glaze rather than a full coating; either way, be mindful not to over-apply, which can make the tops overly greasy. These salted honey butter Parker House rolls shine when served warm, but they also maintain their tenderness well once cooled. The butterâs salt adds contrast to the sweet, bread-forward aroma, making these rolls a comforting centerpiece for any gathering. If youâd like, you can add a touch of flaky sea salt on top for a spark of crunch and brightness right before serving. The end result should be a balanced, cozy bread that invites people to pull apart the layers and savor every bite.
Final Presentation, Variations, and Storage
Showcasing your Parker House rolls is all about warmth and accessibility. Plate the rolls in a shallow basket or on a wooden board to give a rustic, inviting presentation. Serve immediately with small bowls of extra salted honey butter on the side so guests can brush on more as they please. For variations, consider swapping a portion of the all-purpose flour for bread flour to tilt the texture toward a chewier bite, or add a touch of vanilla or orange zest to the dough for a citrusy accent that pairs beautifully with honey. If youâre preparing ahead, store baked rolls in an airtight container at room temperature for up to two days, or freeze for longer storage. To refresh, rewrap briefly in foil and warm in a 300°F (150°C) oven for 5â7 minutes, or reheat gently in the microwave for a quick service. The final presentation is as important as the taste: a warm, aromatic loaf that arrives at the table with a soft, shining crust makes a memorable impression. In short, these salted honey butter Parker House rolls blend tradition with a touch of sweetness to create a comforting, shareable bread that elevates everyday meals and special occasions alike. Enjoy with soups, stews, roasted vegetables, or your favorite holiday spread.
Salted Honey Butter Parker House Rolls
Soft Parker House rolls brushed with salted honey butter. Step-by-step guide to fluffy, buttery rolls perfect for holidays, dinners, and brunch.
total time
180
servings
6
calories
180 kcal
ingredients
- 3 1/2 cups all-purpose flour đ„
- 1 cup warm milk đ„
- 2 1/4 teaspoons active dry yeast đ
- 2 tablespoons granulated sugar đ§
- 1/4 cup unsalted butter, melted đ§
- 1/4 cup honey đŻ
- 1 large egg đ„
- 1 teaspoon salt đ§
- Softened butter for brushing đ§
- Coarse sea salt for finishing đ§
instructions
- Proof the yeast: warm 1 cup milk to about 110°F (43°C), whisk in 2 tablespoons sugar, sprinkle 2 1/4 teaspoons active dry yeast, and let sit 5â10 minutes until foamy.
- In a large bowl, whisk together 3 1/2 cups flour and 1 teaspoon salt.
- In a separate bowl, whisk 1 large egg, 1/4 cup melted butter, and 1/4 cup honey; add the foamy yeast mixture and mix to combine.
- Pour wet ingredients into the dry ingredients and mix until a shaggy dough forms; knead on a floured surface for 8â10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 60 minutes.
- Punch down the dough, roll to about 1/2 inch thick, and cut into 12 rounds; arrange in a buttered 9x13 inch pan so they touch.
- Cover and let rise 30â45 minutes until puffy.
- Bake at 350°F (175°C) for 15â20 minutes, until tops are golden.
- Meanwhile, mix 1/4 cup melted butter with 1 tablespoon honey and a pinch of sea salt for the salted honey butter glaze.
- As soon as the rolls come out, brush generously with the salted honey butter and serve warm.
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