parker house rolls
Matt Taylor-Gross

Chef Tom Colicchio’s fluffy, buttery dinner rolls may be the best we’ve ever eaten. The secret? Barley malt syrup, a molasses-thick liquid sweetener that adds a hint of malty flavor.

Colicchio & Sons’ Parker House Rolls Colicchio & Sons’ Parker House Rolls
Barley malt syrup, a molasses-thick liquid sweetener, adds a hint of malty flavor to these fluffy, buttery dinner rolls.


  • 34 cup milk, heated to 115°
  • 1 tsp. active dry yeast
  • 1 tsp. barley malt syrup or dark corn syrup
  • 2 cups flour
  • 1 12 tsp. kosher salt
  • 2 12 tbsp. unsalted butter, cut into 1/2″cubes, softened
  • 14 cup clarified butter, for greasing and brushing
  • Fleur de sel, to garnish


  1. Stir together milk, yeast, and malt syrup in a large bowl; let sit until foamy, 10 minutes. In a medium bowl, whisk together flour and salt; add to milk mixture along with butter and stir with a wooden spoon until a dough forms. Transfer to a lightly floured work surface and knead until smooth, 5-6 minutes. Transfer dough to a lightly greased bowl and cover with plastic wrap; let sit until nearly doubled in size, about 1 hour. Uncover and punch down dough; cover and let sit until puffed, about 45 minutes.
  2. Heat oven to 325°. Portion dough into fourteen 1 12“-diameter balls, about 1 14 oz. each, and transfer to a greased 8″ cast-iron skillet or 8″ x 8″ baking pan, nestling them side by side; cover loosely with plastic wrap and let sit until doubled in size, about 2 hours. Brush with clarified butter and bake until puffed and pale golden brown, 20-22 minutes. Transfer to a rack and brush with more clarified butter; sprinkle each roll with a small pinch of fleur de sel and serve warm.