Hickory Butter Parker House Rolls

Adapted from: Life’s Little Sweets (who adapted her recipe from Half Baked Harvest)

Yield: 12 rolls



  • 1 cup (227g) whole milk, lukewarm (110–115°F)
  • 1 tsp granulated sugar
  • 2 ¼ tsp dry yeast (1 packet)
  • 3 Tbsp Falling Bark Farm Original Hickory Syrup, room temperature
  • ¼ cup (57g) unsalted butter, cubed & room temperature
  • 1 large egg, room temperature
  • 3 ¼ to 3 ½ cups (390g to 420g) all-purpose flour
  • 1 tsp kosher salt

Hickory Butter:

  • 6 Tbsp (85g) unsalted butter, melted
  • 3 Tbsp Falling Bark Farm Original Hickory Syrup

For Finishing:

  • flaky sea salt


  1. In a small bowl, whisk together lukewarm milk and sugar. Gently stir in yeast, then leave undisturbed for about 10 minutes until the mixture gets foamy.
  2. Mix in hickory syrup, butter, and egg.
  3. In your mixer bowl, whisk together 3 ¼ cups (390g) flour and salt.
  4. Add liquid mixture. Connect paddle attachment, then mix on low until the dough starts to come together, 2–3 minutes.
  5. Once flour is mostly incorporated, scrape down sides of bowl and switch from paddle to dough hook. Knead until dough is smooth and soft, about 10 minutes.
  6. This is a sticky and wet dough, but if your dough seems toooooo sticky, add remaining ¼ cup (30g) flour.
  7. Form dough into a ball and place into a large, lightly oiled bowl. Cover bowl with beeswax wrap, cling film, or dish towel. Place bowl in a warm, dry spot and leave undisturbed for 1 hour or until dough has doubled in bulk.
  8. While dough is proofing, grease 9" x 13" baking dish. Also make hickory butter by mixing together melted butter and hickory syrup. Set all aside.
  9. After dough has doubled in size, punch it down to release excess gas build-up. Turn out onto a well-floured surface and divide dough into two equal pieces. Set one dough blob aside and cover with a clean dish towel.
  10. Take the other dough blob and sprinkle it with flour. Using a rolling pin, roll blob into a 12-inch square that is roughly ¼-inch thick. 
  11. Brush square with hickory butter, then cut into 6 two-inch-wide strips. Roll each strip up cinnamon bun style, then place—seam side down—into prepared baking dish.
  12. Repeat roll makin’ process with second dough blob.
  13. Cover baking dish with beeswax wrap, cling film, or dish towel. Place bowl in a warm, dry spot and leave undisturbed for 30 minutes or until rolls have puffed up.
  14. While rolls are proofing, heat oven to 350°F.
  15. Bake for 20–30 minutes or until golden brown.
  16. Remove dish from oven. Brush rolls with remaining hickory butter and sprinkle flaky sea salt on top.

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