Parker House Rolls

Carlene Thomas RDN
Carlene Thomas RDN
November 29, 2021
These Parker House rolls are soft and pillowy with a pull-apart center that’s perfect for butter, jams, or tiny sandwich fillings. Use the Anova Precision Oven to proof this dough three times, then use dry convection heat for a quick 15-minute bake.
Serves
12
Prep Time
00:25
Cook Time
03:00
Parker House Rolls
0
82
Ingredients
¼ cup
water, heated to approximately 110°F (43°C)
1 (7g) packet
instant yeast (2 1/4 tsp)
1 cup
whole milk, heated to approximately 110°F (43°C)
¼ cup
vegetable shortening
¼ cup
granulated sugar
1.5 tsp
kosher salt
2 large
eggs, divided
3.5 cups
all-purpose flour
¼ cup
unsalted butter, melted
Flaky salt, for topping
Steps

1. Preheat the Oven

Sous Vide Mode: Off
Steam: Off
Temp: 77°F
Heat: Rear

2. Start Dough

In a large bowl, whisk together the water and yeast until the yeast is dissolved. Whisk in the milk, shortening, sugar, and salt. The shortening won’t completely melt.
Start Dough

3. Add Egg and Flour

In a small bowl, beat one of the eggs and then whisk into the dough mixture. Stir in the flour with a stiff spatula or wooden spoon.
Add Egg and Flour

4. Knead

Knead the dough using your hands (and a bench scraper, as necessary) until smooth, about 5 minutes. Form into a ball. Lightly grease a large bowl and place the dough in the bowl, turning to coat. Cover with plastic wrap.
Knead

5. First Proof

Transfer to the oven and let proof until doubled in size, 1 hour. Remove from the oven and punch down the dough.
First Proof
Sous Vide Mode: Off
Steam: Off
Temp: 77°F
Heat: Rear
01:00 Timer

6. Second Proof

Return to the oven and let proof again until doubled in size, 1 hour. Punch down the dough again.
Second Proof
Sous Vide Mode: Off
Steam: Off
Temp: 77°F
Heat: Rear
01:00 Timer

7. Roll and Cut

Transfer the dough to a lightly floured counter. Roll into a rectangle about 1/2 inch thick. Use a 3-inch glass or biscuit cutter to cut out rounds from the dough. Re-roll scraps and punch out additional rounds until you have 24 rounds. You’ll use two rounds per roll.
Roll and Cut

8. Dip and Shape

Dip each round into the melted butter, then fold into a half moon. Transfer to a muffin tin, folded-side up. Repeat with the remaining rounds, placing two folded rounds in each muffin tin cup, side by side.
Dip and Shape

9. Final Proof

Transfer to the oven and proof a final time until doubled in size, 45 minutes. Remove from the oven.
Final Proof
Sous Vide Mode: Off
Steam: Off
Temp: 77°F
Heat: Rear
00:45 Timer

10. Adjust Oven for Baking

Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

11. Brush with Egg Wash

Beat the remaining egg until smooth. Brush over the proofed rolls. Sprinkle with the flaky salt.
Brush with Egg Wash

12. Bake

Return to the oven and bake until deeply browned, about 15 minutes. Serve with additional butter and salt or jam.
Bake
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:15 Timer
© 2013 - 2021 Anova Applied Electronics, Inc.