For Rosh Hashanah, (the Jewish New Year), updating classic Parker House rolls with a sweet touch of honey perfectly symbolizes wishes for a sweet new year. You can adapt a standard recipe by swapping out white sugar for honey in the dough or by finishing the rolls with a generous brush of warm honey butter and flaky sea salt right as they come out of the oven. My former nanny family loved this recipe from Half Baked Harvest Juniper for Rosh Hashanah.

You Will Need:

3 ½ Cup All-Purpose Flour
1 Packet Rapid Rise Yeast
½ tsp Kosher Salt
1 Cup Warm Milk
3 tsp Honey
4 tbsp Salted Butter, Room Temperature
1 Large Egg, Room Temperature
Flaky Sea Salt, For Topping

What to Do:

1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, the egg, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours at room temperature.

2. To make the honey butter. Combine the butter and honey together in a small bowl.

3. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish or tray.

4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 strips. Roll each strip into a coil and arrange seam side down in the prepared baking dish.

5. Cover the dish and let the rolls rise for about 30 minutes, until they’re puffy. Alternately, you can let the rolls sit in the fridge overnight.

6. Bake the rolls for 18-25 minutes, until they’re golden brown. Remove them from the oven and brush with the remaining honey butter. Pull them apart to serve warm with flaky sea salt.

References:
Recipe from Half Baked Harvest Juniper
Photo by Stephanie Felzenberg

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