Steam-Baked Parker House Rolls 2.0

Parker house rolls are pillowy soft, rich in flavor from butter and half and half, and finished perfectly with a little hit of flaky sea salt. With the Anova Precision Oven, the proofing time is cut in half and the rolls come out perfectly every time with the addition of a little steam while baking. Every batch makes 24 rolls, so this recipe is perfect for a crowd over the holidays or to make sandwiches for the family. Serve them for breakfast, lunch, or dinner. Notes: Heating water to 110°F (43°C) can be done many ways. Typically it is done either by microwaving the water for 10-second increments or heating it in a small saucepan until an instant read thermometer registers 110°F. But an easier method we use is the “touch method.” Turn your sink on and place one of your fingers under the stream and adjust the water temperature until it neither feels hot nor cold; that means the water is about your body temperature or 98°F (37°C). Increase the heat slightly so the water just feels warm.That will be approximately 110°F. Measure the water and use it to activate the yeast. The butter in this recipe makes the dough less sticky than a typical dough. As a result, you generally don’t need to dust your hands or work surface with additional flour to handle the dough or form the rolls. However, if you are working in a slightly warmer kitchen and you find that the dough is sticking slightly, just lightly coat your hands in flour as needed. This recipe uses Diamond Crystal kosher salt in the rolls.