Salted Honey Parker House Rolls

Butter a 9x13-inch baking pan or something comparable and set aside. You can even use multiple baking pans if needed.

*Note, this recipe uses a stand-up mixer but if you don’t have one, you can simply mix the ingredients together with a spatula and knead the dough by hand for about 10 minutes!

In the bowl of a stand-up mixer (with the hook attachment), add the flour, yeast and salt. Mix until combined.

In a small pot, set over medium-low heat, add the butter and when melted, pour in the the milk and honey. The mixture should be lukewarm; not too hot (no more than 120F or else it'll kill the yeast). If it does get a bit too hot, simply let it stand at room temperature until it cools down.

In a small bowl, add the egg and egg yolks and beat until combined. Pour the liquid mixture into the dry ingredients. Next, add the egg mixture to the flour mixture and knead with machine on medium speed for about 5-7 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 30-40 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).

Divide the dough into 15 equal pieces. If you want them to be the same exact size, you can weigh them out. Each piece of dough should weigh about 72 grams. 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 1/2 hours for them to rise after assembled!

Preheat the oven to 350 degrees F. Brush the tops of the rolls with egg wash and transfer to the oven to bake until golden brown, about 20 minutes.

In a small saucepan, melt the butter and add the honey. 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.