Parker House Rolls with Sage-Honey Butter

By Marge Perry & David Bonom
There is no other dinner roll quite like the beloved Parker House roll: it is soft and mildly sweet, with a tender, flaky texture and luxurious melt-in-your mouth consistency. Make them even more of a cause for celebration with the sage-honey butter.
  • Yield: 24-26 rolls
  • Cuisine: American
  • Course: Side Dish


  • active dry yeast
  • Butter
  • Fresh Sage
  • Honey
  • large eggs
  • milk
  • Rolls:
  • Sage-Honey Butter:
  • Salt
  • sugar
  • Unbleached all-purpose flour
  • unsalted butter


  1. For the rolls: Heat the milk in a small saucepan over medium heat until lukewarm (100ï‚°-110ï‚°F). Whisk in the sugar until dissolved then add the butter and yeast
  2. Lightly grease an Anolon Vesta Cast Iron 12-inch skillet with softened butter. Deflate the dough by pressing down with your hands. Divide the dough into 24-26 pieces each about 1 1/2 ounces. Form each piece of dough into a ball then arrange them in a single layer in the prepared skillet
  3. Preheat the oven to 375F.
  4. Beat the remaining egg in a bowl. Gently brush the tops of the rolls with some of the beaten egg. Bake in the center of the oven until the tops of the rolls are golden, 19-20 minutes. Remove from the oven and let cool at least 10 minutes before serving.
  5. For the butter: Combine the butter, honey, sage and salt in a bowl and stir until well combined. Serve with rolls.