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Steam-Baked Cast Iron Skillet Rolls

Name: Steam-Baked Cast Iron Skillet Rolls
Prep time: 80 min
Cook time: 55 min
Total time: 135 min
Ingredients: 2.5 cups of bread flour, plus more, as needed, for the counter; 1 cup plus 1 Tbsp of room temperature water, divided; 2.25 tsp of active dry yeast; 1 tsp of sugar; 1.5 tsp of kosher salt; 1 large of egg, beaten; 0.5 cup of chopped fresh parsley; 3 Tbsp of unsalted butter, melted; 2 cloves of garlic, minced

Carlene Thomas RDN

January 21, 2022

They aren’t your average squishy packaged dinner rolls! These focaccia-like pull-apart dinner rolls have a crisp exterior thanks to baking in a hot cast iron skillet. They pair equally well with dipping sauces and hearty stews. This recipe uses the Anova Precision Oven to give the dough a speedy rise before a two-stage bake with both steam and high heat for a perfect, snappy crust. Note: The prep time includes a 1 hour autolyse period, which helps with gluten development and reduces kneading time.

Serves

Prep Time

01:20

Cook Time

00:55

5 (3)

358

Ingredients

2.5 cups

bread flour, plus more, as needed, for the counter

1 cup plus 1 Tbsp

room temperature water, divided

2.25 tsp

active dry yeast

1 tsp

sugar

1.5 tsp

kosher salt

1 large

egg, beaten

½ cup

chopped fresh parsley

3 Tbsp

unsalted butter, melted

2 cloves

garlic, minced

Steps

1. Mix Flour and Water

In a large bowl, stir together the flour and 1 cup water. Cover and let sit for 30 minutes to 1 hour.

2. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 100%

Temp: 100°F

Heat: Rear

3. Bloom Yeast

In a small bowl, whisk together the yeast, sugar, and remaining tablespoon water. Let sit for 5 minutes.

4. Knead Dough

Add the yeast mixture and salt to the flour mixture and stir to combine.  Transfer to the counter and knead, sprinkling with additional flour as necessary, until smooth, about 5 minutes.

5. Divide and Shape

Divide dough into 8 even pieces (about 70 grams each). Shape into rounds and place in a well-greased 9- to 10-inch cast iron skillet.

6. Proof

Rack

Transfer to the oven and proof until doubled in size, 30 to 40 minutes. At this point, all of the rolls should be touching.

Sous Vide Mode: Off

Steam: 100%

Temp: 100°F

Heat: Rear

00:35 Timer

7. Adjust the Oven for Baking

Rack

Remove the rolls from the oven before adjusting the settings.

Sous Vide Mode: Off

Steam: 100%

Temp: 375°F

Heat: Rear

8. Add Egg Wash

Gently brush the proofed rolls with the beaten egg.

9. Steam Bake

Rack

Return the rolls to the oven and bake with steam for 5 minutes.

Sous Vide Mode: Off

Steam: 100%

Temp: 375°F

Heat: Rear

00:05 Timer

10. Let Oven Adjust for Browning

Rack

Leave the rolls in the oven as it changes settings. Continue to bake until the rolls are golden brown and sound hollow when tapped, 10 to 15 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 425°F

Heat: Rear

00:15 Timer

11. Prepare Topping

While the rolls bake, prepare the topping. Stir together the parsley, butter, and garlic in a small bowl.

12. Top and Serve

Top the hot rolls with the parsley mixture. Remove the rolls from the skillet and serve.