Skillet Honey-Butter Glazed Parker House Rolls

Ingredients

• 3/4 cups whole milk, warmed to 110°F
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 3 1/4 cups all-purpose flour
• 1 teaspoons salt
• 1 large egg
• 4 tablespoons unsalted butter, softened and divided
• 2 tablespoons unsalted butter, melted, for brushing dough
• 1 tablespoons unsalted butter, melted, for greasing skillet
• 4 tablespoons unsalted butter, for honey glaze
• 3 tablespoons honey
• 1/4 teaspoons flaky sea salt, for finishing

Method

1. 1

   In a large bowl or stand mixer bowl, combine the warm milk, yeast, and sugar. Let sit until foamy, about 5 to 8 minutes.

   5:00 · Proof yeast
2. 2

   Add the flour, salt, egg, and 2 tablespoons of the softened butter to the yeast mixture. Mix with a dough hook or by hand until a shaggy dough forms.

3. 3

   Knead the dough on medium speed or by hand on a floured surface until smooth and elastic, about 8 minutes.

   8:00 · Knead dough
4. 4

   Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.

5. 5

   Brush a 9-inch cast iron skillet with the 1 tablespoon melted butter for greasing.

6. 6

   Punch down the dough and turn out onto a lightly floured surface. Divide into 12 equal pieces and shape each into a smooth ball.

7. 7

   Roll each ball into a 4-inch oval, brush with the 2 tablespoons melted butter, and fold in half just off-center to create the classic pocketbook shape.

8. 8

   Arrange the folded rolls in the prepared skillet in a circular pattern, slightly overlapping, with folded edges facing the same direction.

9. 9

   Cover the skillet loosely with plastic wrap and let the rolls rise in a warm spot until puffy and nearly doubled, about 45 minutes.

10. 10

    Preheat the oven to 375°F.

11. 11

    Bake the rolls until golden brown on top and the centers are fully set, 22 to 25 minutes.

    22:00 · Bake rolls
12. 12

    While the rolls bake, melt the 4 tablespoons butter for the glaze in a small saucepan over low heat. Stir in the honey until smooth and warmed through, about 2 minutes.

    2:00 · Warm honey butter
13. 13

    Remove the rolls from the oven and immediately brush generously with the warm honey butter, letting it soak into the gaps between rolls.

14. 14

    Sprinkle with flaky sea salt and let the rolls cool in the skillet for 10 minutes before serving warm.

    10:00 · Cool before serving