Convection-Baked Parker House Rolls

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.

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.

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.

Transfer to the oven and let proof until doubled in size, 1 hour. Remove from the oven and punch down the dough.

Return to the oven and let proof again until doubled in size, 1 hour. Punch down the dough again.

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.

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.

Transfer to the oven and proof a final time until doubled in size, 45 minutes. Remove from the oven.

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

Return to the oven and bake until deeply browned, about 15 minutes. Serve with additional butter and salt or jam.