Giant Salted Maple Butter Parker House Rolls with Sea Salt
These oversized Parker House rolls are brushed with a rich salted maple butter mixture that creates layers of sweet and savory flavor throughout the soft, pillowy dough. The rolls are rolled with maple butter like cinnamon rolls, then cut thick and baked until golden. A sprinkle of crunchy sea salt on top adds the perfect finishing touch. Perfect for holiday dinners, special brunches, or any time you want an impressive bread that combines the classic Parker House technique with maple sweetness. The combination of warm spices from the maple syrup and the richness of butter makes these rolls irresistibly tender and flavorful.
Ingredients
- 4 cups all-purpose flour, plus extra for dusting
- 1 packet instant rise yeastactive dry yeast1:1baking
proof in warm milk first
- 1 ¼ teaspoon kosher salt, divided
- 1 cup warm milk
- 6 tablespoons maple syrup, divided
- 10 tablespoons salted butter, softened or at room temperature, divided
- 1 egg at room temperature
- crunchy sea salt, for sprinkling(optional)kosher salt1:1neutral
regular salt works fine
Instructions
- 1
Whisk together flour, salt, and yeast in stand mixer bowl
- 2
Add warm milk, 3 tablespoons maple syrup, egg, and 4 tablespoons butter, mix with dough hook until flour is incorporated, about 3 to 4 minutes
- 3
Cover tightly with plastic wrap and let rise at room temperature until doubled, about 20 minutes
- 4
Punch down dough and roll out on floured surface into thin rectangle measuring 14 to 15 inches in length
- 5
Combine remaining 3 tablespoons maple syrup, 6 tablespoons butter, and remaining 1/2 teaspoon salt in small bowl
- 6
Smear about half of maple butter mixture over dough surface
- 7
Roll dough lengthwise into tight log and cut into 2-inch thick rolls
- 8
Place rolls seam side down in greased 9-by-13-inch baking pan
- 9
Cover and let rise for 25 minutes
- 10
Preheat oven to 350 degrees F
- 11
Brush each roll with more maple butter and sprinkle with crunchy salt
- 12
Bake until golden brown and cooked through, about 24 to 27 minutes
- 13
Serve warm with remaining salted maple butter
Tips
If dough seems too sticky during mixing, add about 1/4 cup more flour gradually until manageable
Cut rolls with a sharp knife to prevent squishing the risen dough and maintain their shape
Let rolls cool slightly before serving but enjoy while still warm for the best texture and flavor
Good to Know
Store covered at room temperature for up to 3 days or freeze for up to 3 months
Can be shaped and refrigerated overnight, then brought to room temperature and risen before baking
Serve warm with remaining salted maple butter for spreading
Common Mistakes
Don't add too much flour at once or rolls will be dense
Don't skip the second rise or rolls won't be fluffy
Don't overbake or they'll dry out
Substitutions
FAQ
Can I make these without a stand mixer?
Yes, mix by hand and knead for about 8-10 minutes until smooth and elastic, though the dough hook makes it much easier.
What if my dough doesn't rise properly?
Check that your yeast is fresh and the milk isn't too hot. Room temperature around 75-80°F is ideal for rising.
How long do these keep fresh?
Best served fresh but will stay soft for 2-3 days covered at room temperature. Reheat briefly to restore softness.