These pull-apart spelt parker house rolls are a version of the classic dinner rolls that rise tall together in a baking pan in the oven.
1 envelope active dry yeast
1/4 cup warm water
1/4 cup butter, at room temperature plus 1/4 cup butter, melted
2 tablespoons granulated sugar
1–3/4 teaspoons kosher salt
1 cup whole milk, warmed slightly
1 large egg
2–1/4 cups spelt flour
1–1/2 cups all-purpose flour
1 tablespoon sesame seeds
2 tablespoons pepitas
1 teaspoon flaky salt
Stir together the yeast and water in a small bowl and let stand for 5 minutes until foamy.
In the bowl of a stand mixer fitted with the dough hook, combine the room temperature butter, sugar and salt. Whisk in the milk and egg followed by the yeast mixture. Add both flours and mix on low speed until the flour is absorbed. Then increase to medium speed, kneading the dough until smooth and elastic, about 4-5 minutes.
Transfer the dough to a large oiled bowl and let rise until doubled in size, about 1-1/2 hours.
Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with 2 teaspoons melted butter.
Divide the dough into 16 pieces. Roll each one into a tight ball and coat it with melted butter. Arrange the rolls in the prepared baking pan. Cover loosely with plastic wrap and let the rolls rise for 30 minutes. Sprinkle them with sesame seeds, pepitas and flaky salt before baking until golden brown, about 30 minutes. Serve warm.