---
title: "Salted Honey Parker House Rolls"
source: https://www.acozykitchen.com/salted-honey-parker-house-rolls#wprm-recipe-container-45182
servings: 24
---

-- 1 tbsp butter = 14.1748 g  

-- 4.5 tsp instant yeast = 12.75 g  

-- 0.25 c butter = 56.6992 g
-- 17% water

-- 1.333 c milk = 320 g

-- 1 tsp salt = 5.69 g

-- 1 egg = 50 grams
-- 75% water

-- 1 egg white = 30 grams
-- 90% water

-- 1 eeg yolk = 18 grams
-- 50% water

-- 4 tablespons honey = 84 grams
-- 14 - 20% water

-- (84 * .17 + 432 + 36 * .5 + 50 * .9 + 56.6 * .17) / 572
-- 71.1% hydration

Spread @unsalted butter{=14.1748%g}(at room temperature) in a #9x13-inch pan{}

== Dough

In a #stand-up mixer with hook attachment{}, combine @all-purpose flour{572%g}, @instant yeast{12.75%g}, and @kosher salt{5.69%g}. Add additional @flour{42%g} if using home-milled.

In a bowl, melt @unsalted butter{56.6992%g} and pour in the @whole milk{320%g} and @honey{84%g}. The mixture should be less than 120F or it'll kill the yeast. -- 71.1% hydration

-- In a bowl, melt @unsalted butter{56.6992%g} and pour in the @whole milk{432%g} and @honey{84%g}. The mixture should be less than 120F or it'll kill the yeast. -- 90.7% hydration

In a #small bowl{}, add the @egg whites{32%g}(1 egg) and @egg yolks{54%g}(2 egg yokes) and beat until combined. 

Pour the liquid mixture into the dry ingredients. Next, add the egg mixture to the mixture and knead with machine on medium speed for about ~{6%minutes}, until smooth and elastic.

The dough will be sticky but still manageable! If it's super wet, then you can add in an additional tablespoon of flour. Rub a #large bowl{} with about a teaspoon of oil, (I used olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel and allow to rise for ~{35%minutes} or doubled in size (these times can vary depending on how warm/cold your home is).

Alternatively, cover the bowl with a lid or plastic wrap and allow to rise in the fridge for up to ~{12%hours} (after 12 hours they tend to taste yeasty).

== Assembly

Divide the dough into @equal pieces{24}. If you want them to be the same exact size, you can weigh them out to 48 grams a piece. If the dough is super duper sticky, lightly dust your hands with flour.

Roll the dough into balls, stretching the dough and pinching it under the ball of dough to make sure it has a smooth top.

Transfer them to the buttered pan and allow them to rise for about ~{30%minutes} OR until they have doubled in size and should be puffy and supple.

* Note: if you let the dough rise in the fridge overnight, you can assemble them straight from the fridge but they may need to rise for a bit longer (since the dough will be quite cold). It may take about ~{1.5%hours} for them to rise after assembled!

Preheat the #oven to 350 degrees F{}. Brush the tops of the rolls with the @egg whites{50%g}(beaten) and transfer to the oven to bake until golden brown, about ~{20%minutes}.

== Honey Butter

In a #small saucepan{}, melt the @unsalted butter{56.6992%g} and add the @honey{42%g}. Mix together until smooth.

When the buns come out of the oven, immediately brush the tops with the honey butter mixture and sprinkle with @flakey sea salt{}.