Salted Honey Parker House Rolls

 

                           Stole this picture from here: 

https://www.halfbakedharvest.com/salted-honey-butter-parker-house-rolls/

Prep: 10

minutes

 mins

Cook: 40

minutes

 mins

Bake Time: 30

minutes

 mins

Total: 1

hour

 hr 20

minutes

 mins

 

Servings: 24 rolls

 

Author: Michelle Lopez

The Parker House rolls are light, fluffy, and drenched in a generous amount of salted honey butter. The honey, sea salt, and salted butter together makes an utterly addicting salty-sweet flavor combo that works well as a side dish to almost every main! Ingredients

For the Dough

• ▢
  0.5 cup (2 ounces or 57 grams) water, warmed to between 110° to 115°F
• ▢
  2 (0.25-ounce) packet active dry yeast
• ▢
  2 cup (8 ounces or 227 grams) whole milk, at room temperature
• ▢
  8 Tablespoons (2 ounces or 57 grams) salted butter, melted and cooled slightly
• ▢
  2 Tablespoon honey
• ▢
  3 teaspoons kosher salt
• ▢
  2 large egg, at room temperature
• ▢
  7 cups (15.75 ounces or 447 grams) all-purpose flour

For Assembly

• ▢
  2 large egg, at room temperature
• ▢
  2 teaspoon water
• ▢
  4 Tablespoons (1 ounces or 28 grams) salted butter
• ▢
  4 Tablespoons (1.5 ounces or 43 grams) honey
• ▢
  flaky salt, for garnish

Instructions

 

For the Salted Honey Parker House Rolls

• First, activate the yeast. In a small liquid measuring cup, whisk together the water and yeast. Set aside for 5 minutes, or until bubbly and foamy, while you prep the other ingredients.
• Make the dough. In the bowl of a stand mixer, whisk together the milk, melted butter, honey, and salt. Add the yeast mixture and the egg all at once and mix with a rubber spatula until just combined. Add the flour and mix until a shaggy dough forms, about 1 minute.
• Knead the dough. Affix the bowl to the stand mixer with a dough hook. Knead on medium-low for 5 minutes, or until the dough is smooth and elastic.
• Proof the dough overnight. Tip the dough out onto a lightly floured counter and use the spatula to scrape down the bottom and sides of the bowl for any stuck dough. Use your hands to knead the dough lightly and bring it together, about 1 minute. Lightly spray the stand mixer bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap and refrigerate overnight.
• Shape the dough and proof again. Once the dough has doubled overnight, lightly spray an 8-inch square pan with cooking spray. Uncover the dough and discard the plastic wrap. Punch down the dough and tip it onto a floured counter.

  NOW! Treat them like cinnamon rolls: Divide the dough into two and roll out into a rectangle about 1/4 inch thick. Brush a generous amount of Honey butter on the rectangles, saving the rest for when they come out of the oven. Slice the rectangle down the middle lengthwise and then evenly widthwise. Now roll each piece into rolls (like a cinnamon roll). Place in the prepared baking pan, arranging the balls in three rows of four. Loosely cover with plastic wrap and let rise for 1 hour.
• Prep the oven. About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 375°F.
• Make the egg wash. In a small bowl, whisk together the remaining egg and water. Use a pastry brush to brush the top and sides of each roll with the egg wash.
• Bake the rolls. Bake for 30 to 35 minutes, or until the tops of each roll are golden brown. An instant thermometer inserted into the center of roll should read 200°F.
• Make the salted honey topping. (Honestly, I didn't do this, I just mixed the sofented butter and honey and brushed it across the hot rolls out of the oven until it pooled over the rolls) In a small saucepan over medium heat, melt the butter for the topping. Whisk in the honey for the topping to combine. Use a pastry brush to brush the top of each roll with the salted honey topping immediately after pulling out the rolls from the oven. Garnish with flaky salt.
• Serve and store. Serve immediately. The rolls can be stored in an airtight container or zip-top bag at room temperature for up to 2 days.

Notes

Can you freeze the rolls BEFORE Baking?

Yes! Follow the instructions to make the dough, proof it the first time around, then shape it into rolls. After shaping the rolls, place them on a sheet pan, loosely cover with plastic wrap, and freeze or at least 4 hours or until frozen solid. Transfer the rolls to a ziptop bag and freeze for up to 1 year.

When ready to bake, arrange the frozen rolls in an 8-inch square pan.  Let the rolls come to room temperature and double in size, then follow the recipe’s instructions to egg wash the buns, bake them, and make the salted honey topping. But let me warn you now—this takes a decent amount of time, especially if your kitchen runs cold. I actually defrost my frozen buns by letting them sit and rise at room temperature overnight. In the morning, I find that the rolls are perfect for baking.

Can you freeze the rolls AFTER Baking?

Yes! You can freeze the rolls after they’ve been baked. Tightly wrap any leftover rolls in plastic wrap. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and rewarm in the oven or microwave.

I got this recipe from here:  https://www.hummingbirdhigh.com/2021/11/salted-honey-parker-house-rolls.html  and another recipe. I combined them both

Olive Garden Fettuccini Afredo Sauce

 

1 Cube Butter (1/2 cup)
1/2 C Parmesan
1 Quart Half and Half
1/4 C Flour
3 Cloves Garlic
Mortin's Nature Seasoning
Lemon
Nutmeg

Melt butter over medium-high heat. Roast garlic in butter until fragrant and barely browned. Whisk in flour and a few shakes of nature seasoning. Cook flour until carmel in color then whisk in half and half. Cook and stir until sauce reaches 180 degrees. Stir in parmesan until it is melted, then remove from heat. Serve!
Now, for the lemon and nutmeg. These are optional. Does the sauce taste ok, but not quite magnificent? Is it just a little bit insipid (lacking zest or flavor)? Fresh-squeezed lemon juice is the answer. Just taste as you add. Start with a TBLS, taste and see if you want more. Now. does it taste good, but lack depth of flavor? Nutmeg will likely be your answer. But BE CAREFUL!!! Too much will ruin it! You need just enough. A pinch could almost be too much. You don't want your sauce to taste nutmegy, you just want it to give the depth of flavor lacking. Start with half a pinch and go from there. When you get it right, this is the best sauce! <3 :)
This can be frozen, and will keep well in the fridge for a few days AS LONG AS it is NOT mixed with noodles!

My mom was a chef at Olive Garden and she got their alfredo recipe!

Cheesecake Cupcakes

These little cheesecakes are so elegant we have made them for weddings and easier to make than cookies! Only 4 ingredients! Definitely a keeper!

Blend together:

16oz Cream Cheese

2/3 C Sugar

Mix and add:

2 eggs beaten

1 tsp Vanilla

Preheat oven to 375. Use tin foil cupcake holders, line the cupcake holder with vanilla wafers. Fill with Cream Cheese mix 3/4 of the way full and bake for 20 mins. After cooled, top the middle with pie filling or whatever you like!

Note- The cheesecake tops will sink making a perfect little pot for the topping! If you don't mis the eggs separately, they won't sink!

Carmel Syrup

 Ok. There are many recipes for Carmel Syrup, but this one is my favorite. I've seen different flavors of carmel syrup that you can buy at the store. Guys! You can totally flavor this up! I added raspberries and oh my gosh!!!!! It was incredibly amazing! (um.. warning, the raspberries made it turn a grayish! The taste is amazing, but the color threw every one off.) You could add peaches or coconut or strawberries! The options are endless!!! But don't forget! This is amazing on it's own!

Melt:

2 C Butter

1 C Buttermilk

2 C Sugar 

2 T Light Corn Syrup (I use Honey)

Boil 3-5 minutes (If you want it thicker than syrupy, you can boil it longer)

Now Add:

2 Tbl Vanilla

1 Tbl  Baking Soda

Mix and poor on EVERYTHING!

BE YE WARNED! When you put the last two ingredients in it bubbles up and overflows from the pan if you are not using a big enough pan. Use a bigger pan than you think you need. ( about 4x the size)

Cream Cheese Carmel Apple Dip

 This is such an easy, fast dip that is SO good! I got this from a friend of mine from Indian, Rena Redmon. The brown sugar in this recipe makes it taste caramelly. Add those toffee bits, caramel chips or a little bit of both! Want something to dress up apple slices? This will do it in a jif! 

8 oz Cream Cheese

1/2-3/4 cup Brown Sugar

1 tsp. Vanilla

Carmel Chips or Toffee bits

mix all together with a hand mixer. Put in a bowl, and DIP!

Want it a little bit healthier? This is how I usually make it. It still tastes really good (never got any complaints!) and doesn't feel like you are ruining your apples with a ton of sugar. I love the spices with it.

8 oz Cream Cheese

1/4 cup Brown Sugar

1/4 Cup Honey (or maple syrup, or any sweetener that you want.)

1 tsp. Vanilla

Cinnamon and Allspice to taste! (I usually skip the toffee or caramel)

mix all together with a hand mixer. Put in a bowl, and DIP!

Pizza Dough

This is a great Pizza Dough! We had a recipe that we used for our pizza oven, but I found this one and we like it better!

Got this recipe here: 

https://sugarspunrun.com/the-best-pizza-dough-recipe/

• 2-2 ⅓ cups all-purpose flour OR bread flour¹ divided (250-295g)
• 1 packet instant yeast² (2 ¼ teaspoon)
• 1 ½ teaspoons sugar
• ¾ teaspoon salt
• ⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
• 2 Tablespoons olive oil + additional
• ¾ cup warm water³ (175ml)

Instructions

• Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 
• Use either your hands or a rolling pin to work the dough into 12" circle.
• Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
• Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Nutrition

Serving: 1serving | Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

Notes

¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.

²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success! 

³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!

Making in Advance:

To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days or it will freeze for up to a month. 

Hot Protien Maca Drink

Ok. My Maca drink. My kids know about this! This is a hot drink that has a lot of super great ingredients to fuel you in the morning. The original recipe is called Maca Latte. I don't feel it's really like a latte so I decided to call it what I felt it was. ;) I decided to put this here because the website that it was on doesn't work any more! Sad day! With everything that I put in this, the nutritional value ends up being somewhere close to:

Calories- 481

Carbs- 72 g

Fat- 9 g

Fiber- 14 g

Protein-36.2 g

That's pretty dang decent in the protein and fiber department! Now, the carb and the calorie count definitely depends on how much honey you put in. I estimated 2 Tbls. I need about that much, but that is also 120 calories! Some may be able to get away with less, or use a different sweetener that works best for you. I like honey for its health benefits and that it's a healthy sweetener. I went to an energy worker and he said that my body likes this drink 9/10. That's worth keepin! 

Without the recipe... it's kind of tricky right now. I've got a recipe from the comments that people have put, but then I have the quantities that I put into my fitness pal that don't match up... I'm just going to write them both. 

From the comments:

1 tbsp. raw cacao powder 

1 tbsp. maca powder 

1 tbsp. coconut milk powder 

1 tsp. ground cinnamon 

1/2 tsp. ground turmeric 

1 tsp. homemade chai spice 

1/2 cup boiling water 

1/2-3/4 cup milk of choice (I use almond or coconut)

Honey or coconut sugar to sweeten if desired

I do have a problem with this recipe because I really thought that it had ginger in it too.... and I also always put waaaaaaay more water/liquid than it called for because woah doggy! it was waaaaaaaay to concentrated!! It was thick and strong! Not for me!

Here's what I think it was and the way I made it:

1 heaping tbsp. raw cacao powder (basically 2Tbls)

1 tbsp. maca powder 

Vital Proteins Collagen serving- 1/4 C

1 tbsp. coconut milk powder 

1/2 tsp. ground cinnamon, ginger and tumeric 

1 tsp. homemade chai spice (look up a good recipe)

1 cup boiling water 1/2-3/4 cup milk of choice (I use Califia coconut milk)

Honey to sweeten about 2 tbls.

mix all until smooth and drink!

What's most confusing (I haven't made it in years  :-S) is that the measurements that I put into myfitness pal are totally different :,-)

3 tbsp. raw cacao powder (basically 2Tbls)

2 tbsp. maca powder 

Vital Proteins Collagen serving- 1/4 C

1 tbsp. coconut milk powder 

1/2 tsp. ground cinnamon, ginger and tumeric 

1 tsp. homemade chai spice (look up a good recipe)

1 cup boiling water 1/2-3/4 cup milk of choice (I use Califia coconut milk)

Honey to sweeten about 2 tbls.

Good Luck to us all.  , :-)

Why oh why do I drink this? Why should you drink this?? Here are some of the many health benefits of the ingredients in here:

Ginger

• Anti-inflammatory and Antioxidant: Contains compounds like gingerol and shogaol that reduce inflammation and oxidative stress.
• Digestive Health: Helps relieve nausea, vomiting, indigestion, bloating, and gas.
• Pain Relief: May help reduce arthritis pain, muscle soreness, headaches, and menstrual cramps (dysmenorrhea).
• Heart Health: May help lower cholesterol, triglycerides, and blood sugar levels, which supports cardiovascular health.

Maca

• Energy and Stamina: Known for boosting energy levels, stamina, and endurance, potentially reducing fatigue.
• Hormonal Balance: May support the endocrine system, potentially helping to balance hormones and ease symptoms of PMS and menopause.
• Mood and Libido: Suggested to enhance mood, reduce stress, and improve sexual desire and function in both men and women.
• Nutrient-Rich: Contains fiber, protein, amino acids, vitamins (B2, C), and minerals (iron, calcium, zinc).

Turmeric 

• Anti-inflammatory and Antioxidant: The active ingredient, curcumin, is a potent anti-inflammatory and antioxidant compound that helps protect cells from damage.
• Joint Health: May reduce joint pain and stiffness in people with osteoarthritis, performing similarly to some over-the-counter medications.
• Heart and Brain Health: Linked to improved cardiovascular health (lowering "bad" cholesterol and improving blood flow) and enhanced brain function (memory and mood).
• Digestive Support: May help soothe digestion and reduce symptoms of irritable bowel syndrome (IBS) and indigestion.

Cinnamon 

• Blood Sugar Control: May increase insulin sensitivity, helping to regulate blood sugar levels, a key benefit for managing type 2 diabetes.
• Antioxidant and Anti-inflammatory: Rich in polyphenol antioxidants that help reduce chronic inflammation and cellular damage.
• Heart Health: May help lower total cholesterol, LDL cholesterol, and triglyceride levels, while maintaining HDL ("good") cholesterol.
• Antimicrobial Properties: Lab studies suggest potential antibacterial and antifungal properties that could protect against certain infections.

Raw Cacao 

• Antioxidant-Rich: Raw cacao is packed with antioxidants, which help fight free radicals and reduce oxidative stress.
• Heart Health: Supports heart health and improves circulation.
• Mood Stabilization: The compounds in cacao may help with mood stabilization.
• Relaxation: Contains components that may help promote relaxation and prepare the body for rest.

(Soluble) Fiber

• Lowers Cholesterol: Binds to "bad" (LDL) cholesterol in the digestive tract, preventing absorption and aiding excretion, reducing cardiovascular risk.
• Manages Blood Sugar: Slows carbohydrate absorption, preventing sharp blood sugar spikes and improving insulin sensitivity for better diabetes management.
• Promotes Healthy Gut Bacteria: Acts as a prebiotic, feeding beneficial gut bacteria and producing anti-inflammatory short-chain fatty acids (SCFAs).
• Aids in Weight Management: The gel it forms increases feelings of fullness (satiety), helping reduce overall calorie intake and supporting weight control.
• Improves Digestion: Softens stool and helps regulate bowel movements by absorbing water in the gut.

Raw Honey 

• Antioxidant: Contains antioxidants that help protect the body from damage.
• Immune Support: May help boost the immune system.
• Soothing Properties: Often used in traditional remedies for its soothing qualities in elixirs and teas.