Barley Free Classic Parker House Rolls
Soft, pillowy, and glazed with pools of melted butter, these rolls are the kind of thing that disappears from the table before dinner is even served. The dough comes together with simple pantry staples — all-purpose flour, milk, egg, and butter — so there's no need to scan labels for hidden grain additives or worry about barley-derived ingredients sneaking in. The classic fold technique gives each roll its signature pocket, which traps even more of that brushed butter inside for a rich, tender bite. Warm milk and a proper yeast bloom are the real secrets here, giving the crumb that light, feathery texture that makes these rolls so irresistible. A final brush of melted butter straight out of the oven and a pinch of flaky sea salt take them from homemade to genuinely impressive. Whether you're serving them alongside a holiday roast or just a weeknight soup, these rolls bring serious comfort to the table.
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Learn more →Ingredients
12 servings
For the dough
- ½ cup whole milk
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 large egg
- 4 tbsp unsalted butter, softened and cut into pieces
For brushing
- 3 tbsp unsalted butter, melted
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Warm the milk in a small saucepan over low heat until it just begins to steam, about 2–3 minutes, then remove from heat and let cool until it is warm to the touch but not hot (around 105–110°F / 40–43°C). Combine the warm milk and warm water in the bowl of a stand mixer. Sprinkle the yeast and 1 tsp of the sugar over the liquid and let stand until foamy and fragrant, about 5–10 minutes.
- 2
Add the remaining sugar, flour, salt, and egg to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 4 minutes.
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