Steam-Baked Cast Iron Skillet Rolls

Carlene Thomas RDN
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.
Prep Time
Cook Time
Steam-Baked Cast Iron Skillet Rolls
5 (2)
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
1.5 tsp
kosher salt
1 large
egg, beaten
½ cup
chopped fresh parsley
3 Tbsp
unsalted butter, melted
2 cloves
garlic, minced

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.
Mix Flour and Water

2. Preheat the Oven

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.
Bloom Yeast

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.
Knead Dough

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.
Divide and Shape

6. Proof

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

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.
Add Egg Wash

9. Steam Bake

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

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.
Top and Serve
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