Steam-Baked Parker House Rolls 2.0

Ali Clarke and Santos Loo
Ali Clarke and Santos Loo
November 7, 2022
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.
Prep Time
Cook Time
Steam-Baked Parker House Rolls 2.0
5 (2)
For the Rolls
⅓ cup
water, heated to 110°F (43°C)
1 packet
active dry yeast (2 ¼ teaspoons or 8g)
1 cup
half and half
1 stick (8 Tbsp/113g)
unsalted butter, cut into ¼-inch cubes
¼ cup (60g)
packed light brown sugar
2 large
eggs, lightly beaten
4.5 cups (510g)
all-purpose flour
1.25 tsp (4g)
kosher salt
2 tsp
canola oil
For Topping
4 Tbsp
unsalted butter
Flaky sea salt, to taste

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 75%
Temp: 80°F
Heat: Bottom

2. Activate Yeast

Add the 110°F (43°C) water to a small bowl and stir in the yeast. Let sit for 5 to 10 minutes, or until the yeast activates and begins to foam around the edges of the bowl.
Activate Yeast

3. Combine Wet Ingredients

Place the half and half, butter, and brown sugar in a small saucepan over medium-low heat. Stirring constantly, heat the mixture until the butter just melts and the sugar dissolves, 5 to 6 minutes. The liquid should never begin to bubble; if it does, turn the heat down. Immediately remove the mixture to a heatproof bowl and let cool, stirring occasionally, for about 10 minutes, or until the outside of the bowl is warm to the touch but not hot.
Combine Wet Ingredients

4. Combine Dry Ingredients

Meanwhile, in the bowl of a stand mixer fitted with the dough hook, combine the flour and salt and mix for 1 minute on low speed to combine.
Combine Dry Ingredients

5. Mix the Dough

Mix the yeast and water into the cooled half and half mixture until combined. Mix in the eggs. Add half of the liquid mixture to the flour and mix on low speed for 2 to 3 minutes, or until all the flour is moistened and just begins to come together. Use a rubber spatula to scrape the sides of the bowl as needed during mixing. Turn off the machine and add the remaining liquid. Turn the mixer back on low and mix for 2 minutes more, or until you no longer see raw flour and the dough is wet all over. At this point the dough will be very wet, but it will come together nicely as you knead it. Turn the mixer up to medium-high and knead for 6 to 10 minutes, or until the dough forms a ball around the dough hook, is very smooth, and no longer sticks to the edges of the bowl.
Mix the Dough

6. Proof the Dough

Lightly grease the inside of a large heatproof bowl with the oil. Remove the dough from the stand mixer, pulling it off the dough hook; it should slide off easily in one piece. The dough will be soft to the touch, smooth, and slightly shiny on the surface. Place the dough in the greased bowl and cover the top of the bowl tightly with plastic wrap. Place the bowl in the preheated oven and proof until the dough is doubled in size, 45 minutes to 1 hour.
Proof the Dough
Sous Vide Mode: Off
Steam: 75%
Temp: 80°F
Heat: Bottom
00:45 Timer

7. Knead the Dough

Remove the proofed dough from the oven and take off the plastic wrap. Punch the dough down with your fist and then knead the dough 2 to 3 times into the edge of the bowl with the heel of your hand until it forms a sturdy ball.
Knead the Dough

8. Shape the Rolls

Melt the remaining 4 tablespoons of butter for the topping and lightly grease the bottom and sides of a 9- by 13-inch baking dish with a few teaspoons of the butter. Divide the dough into 24 (1 ½-ounce / 43g) balls. Working with one ball at a time, stretch the dough slightly to get a taught top and then pinch the excess dough with your fingers on the bottom. Continue to rotate, stretch and pinch the dough until you have a ball with a smooth top. Pinch the excess dough together at the bottom to seal. Place the dough ball seam-side down into the greased pan and repeat until you have four rows of six.

9. Proof the Rolls

Brush the tops of the dough with about half of the melted butter and then cover the top of the baking dish tightly with plastic wrap. Place back in the preheated oven until the dough balls have doubled in size and are now touching each other on all sides, 30 to 45 minutes. Remove from the oven and take off the plastic wrap.
Proof the Rolls
Sous Vide Mode: Off
Steam: 75%
Temp: 80°F
Heat: Bottom
00:30 Timer

10. Adjust the Oven for Baking

Sous Vide Mode: Off
Steam: 15%
Temp: 325°F
Heat: Rear

11. Bake the Rolls

Place the proofed rolls in the oven and bake for 25 to 30 minutes or until golden brown on top and cooked through in the center, at least 190°F (88°C).
Bake the Rolls
Sous Vide Mode: Off
Steam: 15%
Temp: 325°F
Heat: Rear
00:25 Timer

12. Top Rolls and Serve

Brush the tops of the rolls with the remaining melted butter and sprinkle with flaky sea salt to taste. Let rest 10 minutes before cutting into rolls and serving warm.
Top Rolls and Serve
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