Salted Honey Parker House Rolls
Servings:
12
prep time:
30 mins
cook time:
2 hours 0 mins
Total time:
2 hours 30 mins
Ingredients
FOR THE DOUGH
-
¼ cup water, warmed to between 110° to 115°F
-
2 ¼ teaspoons active dry yeast
-
1 cup whole milk, at room temperature
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
4 tablespoons
-
1 tablespoon honey
-
1 ½ teaspoons kosher salt
-
1 large egg, at room temperature
-
3 ½ cups all-purpose flour
FOR THE FINISH
-
1 large egg, at room temperature
-
1 teaspoon water
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
4 tablespoons
-
¼ cup honey
-
flaky sea salt, for garnish
Directions
- To make the dough. In a small liquid measuring cup, whisk together the water and yeast. Set aside for 5 minutes, or until bubbly and foamy, while you prep the other ingredients.
- In the bowl of a stand mixer, whisk together the milk, Vermont Creamery Salted Cultured Butter, honey, and salt. Add the yeast mixture and the egg all at once and mix with a rubber spatula until just combined. Add the flour and mix until a shaggy dough forms, about 1 minute.
- Knead the dough. Affix the bowl to the stand mixer with a dough hook. Knead on medium-low for 5 minutes, or until the dough is smooth and elastic.
- Proof the dough. Tip the dough out onto a lightly floured counter and use the spatula to scrape down the bottom and sides of the bowl for any stuck dough. Use your hands to knead the dough lightly and bring it together, about 1 minute. Lightly spray the stand mixer bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap and let rise in a warm, draft-free spot for 90 minutes or until doubled in volume.
- Shape the dough. Once the dough has doubled, lightly spray an 8-inch square pan with cooking spray. Punch down the dough and tip it onto a floured counter. Use a bench scraper to divide the dough into 12 equal pieces, about 2.5 ounces each. Shape each piece into rough ball and place in the prepared baking pan, arranging the balls into three rows of four. Loosely cover with plastic wrap and let rise for 1 hour.
- Prep the oven. About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 375ºF.
- Make the egg wash. In a small bowl, whisk together the remaining egg and water. Use a pastry brush to brush the top and sides of each roll with the egg wash.
- Bake the rolls. Bake for 30 to 35 minutes, or until the tops of each roll are golden brown. An instant thermometer inserted into the center of roll should read 200ºF.
- Make the salted honey topping. In a small saucepan over medium heat, melt the remaining butter. Whisk in the honey to combine. Use a pastry brush to brush the tops of each roll with the salted honey topping immediately after pulling out the rolls from the oven. Garnish with flaky salt.
- Serve and store. Serve immediately. The rolls can be stored in an airtight container or zip-top bag at room temperature for up to 2 days.
