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
  • Course: Side Dish

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For the Rolls:

  • 1 cup milk
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter
  • 1 (.75-ounce) envelope active dry yeast
  • 2 large eggs, at room temperature
  • 4 1/2 cups unbleached all-purpose flour, plus additional for kneading
  • 2 teaspoons salt
  • Softened butter to grease pan

For the Sage-Honey Butter:

  • 8 tablespoons unsalted butter, softened
  • 4 tablespoons honey
  • 2 teaspoons finely chopped fresh sage
  • 1/4 teaspoon salt


  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 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 375°F.
  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.