Convection-Baked Parker House Rolls
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
5 (3)
663
Ingredients
¼ cup (60g)
water, heated to approximately 110°F (43°C)
1 (7g) packet
instant yeast (2 1/4 tsp)
1 cup (242g)
whole milk, heated to approximately 110°F (43°C)
¼ cup (45g)
vegetable shortening
¼ cup (50g)
granulated sugar
1.5 tsp (4.5g)
kosher salt
2 large
eggs (about 100g), divided
3.5 cups (490g)
all-purpose flour
¼ cup (57g)
unsalted butter, melted
Flaky salt, for topping
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Precision® Cookers
Perfect results in a few simple steps.
Steps
1. Preheat the Oven
Rack
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.
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.
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.
5. First Proof
Rack
Transfer to the oven and let proof until doubled in size, 1 hour. Remove from the oven and punch down the dough.
Sous Vide Mode: Off
Steam: Off
Temp: 77°F
Heat: Rear
01:00 Timer
6. Second Proof
Rack
Return to the oven and let proof again until doubled in size, 1 hour. Punch down the dough again.
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.
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.
9. Final Proof
Rack
Transfer to the oven and proof a final time until doubled in size, 45 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 77°F
Heat: Rear
00:45 Timer
10. Adjust Oven for Baking
Rack
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.
12. Bake
Rack
Return to the oven and bake until deeply browned, about 15 minutes. Serve with additional butter and salt or jam.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:15 Timer
13 Comments
K
Kelley Benetti
At what point could i refer the dough to bake the next day?
2y
A
Anova Culinary
you can refrigerate after shaping (step 8). Follow the final proofing step mostly as written in step 9 but keep in mind that the rolls will likely need some extra time (maybe 15-20 mins) to double in size if they’re added straight from the fridge.
2y
R
Ryan McMullen
You can modify bake times and wether or not the timer is an automatic start or manual start in the recipe. Just click the arrow in the top right and it will allow to modify the bake to however you want it 👍
2y
Brownie
Can I sub vegetable oil for shortening?
3y
A
Anova Culinary
You could certainly try it, or you could try butter as well. Both of these substitutes will behave differently than shortening so you will end up with a slightly different crumb structure.
3y
Gideon
These came out nicely. I wonder if it would be even better if you did some steam in the final baking stage and also brush with butter when they are done.
3y
M
Michelle
I have made this recipe twice in one week! Way too easy and way too delicious!!! I use my Kitchenaide mixer to do the dough and the oven does the rest. Amazing!
3y
B
Barbi
How much yeast is in a package. I buy yeast by the jar?
3y
A
Anova
there are 7g in a packet, or 2.25 teaspoons.
3y
Brent Rogers
Ruined. I wasnt ready to stop the oven after the second proof but wasn’t fussed because i thought 15 extra minutes wouldn’t affect things too much. Unfortunately the recipe is programmed to start the heatup for the baking phase without me doing anything, and it basically cooked my blob of dough with melted saran wrap on it. Please re-program so that the oven doesn’t automatically start heating up for the baking step.
3y
A
Anova
Hey Brent. Sorry about that confusion. We will take a look at this recipe and make the necessary changes!
3y
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