Oats Free Classic Parker House Rolls

Total time2 hr 33 min

Prep time30 min

Cook time18 min

4.6

(3)

Soft, pillowy, and glazed with melted butter, these classic pull-apart rolls are the kind of thing that disappears from the table before dinner is even served. The dough comes together with simple pantry staples — flour, milk, egg, yeast, and butter — and the folded shape creates that signature pocket that soaks up every last bit of the buttery finish. For anyone navigating grain sensitivities tied specifically to oats, this recipe is a clean and straightforward win since every ingredient is naturally free of that particular grain. The enriched dough gets its tender crumb from whole milk and softened butter worked in gradually, which gives the rolls a bakery-quality texture without any complicated techniques. A double butter treatment — once before folding, once right out of the oven — means every bite is rich, glossy, and deeply satisfying. A sprinkle of flaky sea salt on top takes them from comforting to genuinely impressive. Whether you're serving them alongside a holiday roast or a weeknight soup, these rolls are the kind of homemade touch that makes any meal feel like a real occasion.

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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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